Jamie Oliver Sticky Toffee Pudding

There’s nothing quite like Jamie Oliver Sticky Toffee Pudding—it’s rich, comforting, and utterly indulgent. The moist, date-infused sponge pairs beautifully with a warm, buttery toffee sauce that’s just the right amount of sweet. I made it on a chilly weekend, and honestly, the Ovaltine twist took me by surprise—it adds a subtle, malty depth that’s so satisfying. (inspired by Jamie Oliver)

Ingredients Needed

For the Pudding:

• 225 g fresh dates, stoned
• 1 teaspoon bicarbonate of soda
• 85 g unsalted butter, softened
• 170 g caster sugar
• 2 large free-range eggs
• 170 g self-raising flour
• ¼ teaspoon ground mixed spice
• ¼ teaspoon ground cinnamon
• 2 tablespoons Ovaltine
• 2 tablespoons natural yoghurt

For the Toffee Sauce:

• 115 g unsalted butter
• 115 g light muscovado sugar
• 140 ml double cream

How To Make Jamie Oliver Sticky Toffee Pudding

Soften the Dates:

Start by preheating your oven to 180ºC/350ºF/gas 4. Place the dates in a bowl and pour over some boiling water with the bicarbonate of soda. Let them soak and soften—this will make them easier to blend. Once softened, blend them into a smooth purée.

Make the Batter:

In a large mixing bowl, cream the softened butter and caster sugar until pale and fluffy. Take your time with this step—it’s the key to a light sponge. Crack in the eggs one at a time, mixing well after each addition. Sift in the flour, then stir in the spices and Ovaltine. Gently fold in the yogurt and that luscious date purée until everything’s well combined.

Bake the Pudding:

Butter your baking dish generously, then pour in the mixture and level the top. Pop it into the oven and bake for about 35 minutes—until it’s risen, golden, and springy to the touch.

Make the Toffee Sauce:

While the pudding is baking, make the sauce. In a saucepan, melt the butter over low heat. Add the muscovado sugar and stir until it dissolves into the butter. Pour in the cream and bring to a gentle bubble. Let it thicken slightly—about 3–5 minutes—and it’s ready to drizzle.

Serve:

Once the pudding is done, cut into warm squares, plate up, and spoon over that glossy toffee sauce. It’s heavenly served as is, or with a scoop of vanilla ice cream.

Why I Love This Recipe

I made this on a rainy Sunday and the whole house smelled like a cozy bakery. My kids licked their plates clean, and even my husband—who “doesn’t like dessert”—went back for seconds. It’s one of those recipes that feels nostalgic but still fresh and fun with the Ovaltine twist.

Recipe Tips

• Soften Dates Thoroughly: Don’t skip soaking—it’s crucial for a smooth purée.
• Use Room Temp Butter: It creams better and gives a fluffier texture.
• Try Greek Yogurt: It adds extra creaminess and tang.
• Add Nuts: A handful of chopped pecans in the batter gives lovely crunch.
• Make It Ahead: Both pudding and sauce can be made a day ahead and reheated.

How To Store This Jamie Oliver Sticky Toffee Pudding

At Room Temperature:

Best served warm, but you can leave it out (covered) for up to 6 hours after baking if serving later the same day.

In the Fridge:

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the sauce separate if you can.

In the Freezer:

Wrap individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating:

Microwave individual slices with sauce for 1 minute. For the oven, wrap in foil and warm at 160ºC for about 10–15 minutes. In the air-fryer, 160ºC for 3 minutes works beautifully.

Nutrition Facts (per serving)

• Calories: 402
• Carbs: 58g
• Protein: 4g
• Fat: 19g
• Sugar: 42g
• Fibre: 3g
• Sodium: 185mg

Let’s Answer a Few Questions! (FAQs)

Can I Use Dried Dates Instead Of Fresh Ones?
Totally! Just soak them in hot water until soft, then purée as usual.

What’s The Purpose Of Ovaltine?
It adds a gentle malt flavor that deepens the richness without overpowering.

Can I Make This Pudding Gluten-Free?
Yes! Just use a good self-raising gluten-free flour blend—texture might be slightly denser but still delish.

Can I Make It In Advance?
Absolutely. Make both components a day ahead and warm them just before serving.

Do I Have To Use Muscovado Sugar?
It’s best for that deep, treacly flavor, but light brown sugar works in a pinch.

Try More Recipes:

• Jamie Oliver Apple And Rhubarb Crumble
• Jamie Oliver Apple Pepper Pot Cake
• Jamie Oliver Lemon Meringue Pie