Sticky toffee pudding has always been one of those desserts that feels extra special. Warm, comforting, rich with dates, and absolutely drenched in caramel sauce—it’s pure dessert magic.

My husband has always loved sticky toffee pudding… and until recently, I’d never made it for him. Then one day it clicked—why not make it sourdough style?

And let me tell you… this version delivers.

Soft, tender crumb. Big, visible pieces of dates. A subtle depth of flavor from the sourdough. And that silky, sticky toffee sauce poured on just before serving.

This is the kind of dessert you make when friends are coming over for dinner and you want that wow moment when dessert hits the table.

Why Add Sourdough to Sticky Toffee Pudding?

Sourdough might not be traditional in this classic British dessert, but it works beautifully.

  • It adds extra moisture, keeping the pudding soft and tender
  • It gives the pudding a deeper, bakery-style flavor
  • It’s a perfect way to use sourdough starter or discard
  • It lowers the glycemic index and is better for your gut

This dessert still tastes rich and comforting—just with a little extra magic baked in.

Ingredients – Pudding

  • Medjool dates, chopped - 1 cup (170 g)
  • Boiling water - 1 cup (240 g)
  • Baking soda - 1 tsp (5 g)
  • Unsalted butter, softened - ½ cup (113 g)
  • Dark brown sugar, packed - ¾ cup (165 g)
  • Large eggs - 2
  • Vanilla extract - 1 tsp (5 g)
  • Sourdough starter (active or discard) - ½ cup (120 g)
  • All-purpose flour - 1¼ cups (155 g)
  • Baking powder - 1½ tsp (6 g)
  • Fine sea salt - ½ tsp (3 g)
  • Ground cinnamon (optional) - 1 tsp (2.5 g)

    Ingredients – Sticky Toffee Sauce
  • Unsalted butter - ½ cup (113 g)
  • Dark brown sugar, packed - 1 cup (220 g)
  • Heavy cream - ¾ cup (180 g)
  • Vanilla extract - 1 tsp (5 g)
  • Salt - Pinch (about 1 g)

How to Make Sticky Toffee Sourdough Pudding

1. Prep the dates

Place the chopped dates in a bowl. Pour the boiling water over them and stir in the baking soda. Let sit for 10 minutes to soften and create that signature sticky texture.

2. Make the batter

Cream the butter and brown sugar until light and fluffy.

Add the eggs one at a time, then mix in the vanilla and sourdough starter.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gently fold the dry ingredients into the batter, then stir in the softened dates along with their soaking liquid.

3. Bake

Pour the batter into a greased 8×8-inch pan or divide into individual portions if desired.

Bake at 350°F (175°C) for 30–35 minutes, until just set and tender.

Make the Sticky Toffee Sauce

While the pudding bakes, melt the butter and brown sugar together in a saucepan over medium heat.

Stir in the cream and simmer gently for 5–7 minutes, stirring often, until thick and glossy.

Remove from heat and stir in the vanilla and salt.

How to Serve

This dessert truly shines served warm.

  • Plate individual portions
  • Pour warm caramel sauce generously over the top
  • Let it drip down the sides and pool on the plate

Serve as-is, or with:

  • Vanilla ice cream
  • Lightly whipped cream
  • Or a drizzle of extra sauce (highly recommended)

Sourdough Sorceress Tips

  • This pudding is even better the next day—reheat gently and add more sauce
  • Discard starter gives a deeper caramel flavor
  • Active starter creates a slightly lighter crumb
  • Perfect make-ahead dessert for entertaining
  • Freezes beautifully without the sauce

A Cozy Dessert Worth Sharing

This Sticky Toffee Sourdough Pudding has officially earned a permanent place in our dessert rotation. It’s rich without being heavy, sweet without being cloying, and just different enough to feel special.

If you’re looking for a cozy, crowd-pleasing dessert with a sourdough twist, this one’s a must-bake.

DOWNLOAD the Recipe HERE

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Want More Seasonal Sourdough Magic?

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And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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