Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 12 min
Cook time: 21 min
Total time: 33 min
Yield: 4 servings
Cuisine: British
Ingredients: 100g Butter; 175g Muscovado Sugar; 2 large Eggs; 225g Self-raising Flour; 1 tsp Baking Powder; 1 tsp Bicarbonate Of Soda; 3 tbs Black Treacle; 275ml Milk; to serve Double Cream; 100g Butter; 125g Muscovado Sugar; 1 tbs Black Treacle; 300ml Double Cream; 1 tsp Vanilla Extract

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with British flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 47 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 33 min total

100g Butter
175g Muscovado Sugar
2 large Eggs
225g Self-raising Flour
1 tsp Baking Powder
1 tsp Bicarbonate Of Soda
3 tbs Black Treacle
275ml Milk
to serve Double Cream
100g Butter
125g Muscovado Sugar
1 tbs Black Treacle
300ml Double Cream
1 tsp Vanilla Extract

Step-by-step instructions

Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.
Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.
To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.
To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.

Why this works on a weeknight

Sticky Toffee Pudding lands at about 33 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Sticky Toffee Pudding actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert British Pudding Cake Desert