This Smoked Sticky Toffee Pudding recipe brings an irresistible British classic into the world of barbecue. The rich date sponge cake is smoked to perfection and drenched in a buttery toffee sauce for the ultimate finish. Topped with vanilla ice cream, it’s the kind of dessert that turns BBQ fans into pudding believers. Sweet, smoky, creamy, and nostalgic—it’s a show-stopping way to end any backyard feast.
How to Make Smoked Sticky Toffee Pudding
Prepare the Dates
Roughly chop the dates, making sure no pits remain. Place them in a small bowl with baking soda and pour in the boiling water. Let sit for 10 minutes. Once softened, puree the dates and water together until smooth.
Preheat the Smoker
Set your smoker to 350°F and grease your baking dish with butter or oil.
Make the Cake Batter
In a large mixing bowl, whisk together the dark brown sugar, egg, molasses, melted butter, and vanilla extract. Stir in the date puree. Gradually add flour, baking powder, and salt, mixing just until combined. Do not overmix.
Bake the Cake
Pour the batter into your prepared baking dish, filling it about halfway to three-quarters full. Place the dish in your smoker and bake for 28–30 minutes, or until a toothpick comes out clean from the center.
Make the Toffee Sauce
While the cake is baking, combine the butter, cream, dark brown sugar, and molasses in a saucepan. Bring it to a boil over medium-high heat and let it bubble for 2–3 minutes while stirring constantly. Remove from heat and stir in the vanilla extract.
Serve
Once the cake is baked, spoon the warm toffee sauce generously over the top. For a truly decadent dessert, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Best Beer To Pair With Toffee Pudding
Milk Stout
Creamy, sweet, and smooth—pairs beautifully with the rich toffee flavors.
English Brown Ale
Nutty and mild with caramel undertones, this classic ale complements the dessert’s warmth and spice.
Porter
Dark chocolate notes and roastiness cut through the sweetness, balancing each bite.
Smoked Sticky Toffee Pudding
Ingredients
CAKE
- 1 cup Pitted Dates
- 1 tsp Baking Soda
- 1 cup Boiling Water
- 2/3 cup Dark Brown Sugar
- 1 Large Egg
- 3 tbsp Fancy Molasses
- 4 tbsp Butter Melted and Cooled
- 1 tsp Vanilla Extract
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
SAUCE
- 1/2 cup Butter
- 1/2 cup Heavy Cream
- 1/2 cup Dark Brown Sugar
- 2 tbsp Fancy Molasses
- 1 tsp Vanilla Extract
Instructions
- Chop and soak dates in boiling water with baking soda, then puree.
- Preheat smoker to 350°F and grease baking dish.
- Mix sugar, egg, molasses, butter, and vanilla. Add date puree.
- Stir in flour, baking powder, and salt. Pour into pan.
- Bake for 28–30 minutes.
- Meanwhile, boil butter, cream, sugar, and molasses for sauce. Stir in vanilla.
- Pour warm sauce over warm cake and serve with vanilla ice cream.
Smoked Sticky Toffee Pudding FAQs
What is Sticky Toffee Pudding?
It’s a rich British dessert made with a moist date sponge cake and served with a warm toffee sauce. It’s traditionally eaten warm and often paired with ice cream or custard.
Can I make this ahead of time?
Yes. You can bake the cake and prepare the sauce in advance. Store the cake at room temperature and refrigerate the sauce. Reheat both when ready to serve.
Can I freeze it?
Absolutely. Wrap the cake in plastic wrap and foil, and freeze for up to 3 months. Freeze the sauce separately in a container. Thaw and reheat before serving.
What if I don’t have dates?
Figs or prunes can be substituted for dates. The texture and sweetness will be similar, though the flavor will vary slightly.
Why is my pudding dry?
Overbaking or not enough moisture can cause dryness. Make sure the date puree is blended well, and start checking doneness at the 28-minute mark.
Is there a gluten-free version?
Yes. Swap the flour for a gluten-free baking blend. You may need to slightly adjust the moisture depending on the blend.
Can I add nuts or spices?
Definitely. Chopped pecans, walnuts, or warm spices like cinnamon or nutmeg can add great flavor and texture.