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Take sticky toffee pudding to the next level by infusing it with delicious warming spices.

Spiced sticky toffee pudding

Take your sticky toffee pudding to the next level by infusing it with warming spices. This version combines the traditional rich sponge and toffee sauce with the aromatic flavours of cinnamon, ginger, and nutmeg—perfect for a snowy day in the UK. Serve with a dollop of cream or custard for a cozy, spiced treat.

Prep time: 15 minutes
Cooking time: 35 minutes

(Serves 6)

For the sponge:

  • 175g pitted dates, chopped
  • 300ml boiling water
  • 1 tsp bicarbonate of soda
  • 85g unsalted butter, softened
  • 140g dark brown soft sugar
  • 2 large eggs
  • 175g self-raising flour
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp grated nutmeg

For the spiced toffee sauce:

  • 200ml double cream
  • 80g dark brown soft sugar
  • 50g unsalted butter
  • 1 tbsp black treacle (or golden syrup for a lighter flavour)
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  1. Preheat the oven to 180°C (160°C fan) / Gas mark 4. Grease a 20cm square baking dish or six individual ramekins.
  2. Soften the dates: Place the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda. Set aside for 10 minutes to soften.
  3. Make the sponge:
    • In a large mixing bowl, cream the butter and sugar until light and fluffy.
    • Beat in the eggs one at a time, then fold in the flour, vanilla extract, cinnamon, ginger, and nutmeg.
    • Stir through the softened dates and their soaking liquid until well combined.
  4. Bake: Pour the batter into the prepared dish or divide evenly between ramekins. Bake for 25–30 minutes, or until the sponge is springy to the touch and a skewer inserted into the centre comes out clean.
  5. Prepare the spiced toffee sauce:
    • Combine the cream, sugar, butter, treacle, cinnamon, and cardamom in a saucepan.
    • Heat gently, stirring, until the sugar dissolves.
    • Bring to a simmer and cook for 2–3 minutes until thickened.
  6. Assemble and serve:
    • Once the sponge is baked, poke small holes across the surface with a skewer.
    • Pour half the spiced toffee sauce over the sponge to soak in.
    • Serve warm with the remaining sauce on the side.
  • Energy: 460 kcal
  • Protein: 5g
  • Fat: 22g
    Saturates: 14g
  • Carbohydrates: 62g
    Sugars: 45g
  • Fibre: 3g
  • Salt: 0.5g

IN THIS RECIPE

Ground Cinnamon 75g

Ground Cinnamon 75g

Ground Ginger 75g

Ground Ginger 75g

Ground Nutmeg 75g

Ground Nutmeg 75g

Bicarbonate of Soda 100g

Bicarbonate of Soda 100g

Ground Cardamon 50g

Ground Cardamon 50g

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