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A Warm and Comforting British Classic

This Classic Spelt Sticky Toffee Pudding delivers a soft, warm, and rich sponge made with spelt flour. It stays moist and tender, soaking up the toffee sauce with ease. The dates blend smoothly into the batter, adding natural sweetness. Spelt flour gives a gentle nutty note that balances the caramel depth. It suits cosy evenings, gatherings, or Sunday desserts. 

Why This Version Works

Spelt flour makes the pudding soft and light without losing its traditional richness. The warm sauce absorbs well into the spelt crumb. The recipe mixes quickly and bakes evenly in any small dish or ramekin. The texture stays moist even after cooling. It suits beginners and any baker who wants a simple, dependable dessert.

Print Recipe

Comfort Food

Spelt Sticky Toffee Pudding

Author: Valentina Cuisine: British Courses: Dessert Recipe Keys: C classic pudding S spelt dessert S spelt sticky toffee

Difficulty: Beginner Prep Time 12 mins Cook Time 30 mins Total Time 42 mins

Servings: 6 Estimated Cost: £ 5 Calories: 430

Best Season: Winter, Fall

Dietary:

V Vegetarian

Description

A soft and rich Sticky Toffee Pudding made with spelt flour for a warm, nutty finish. The sponge stays moist, blends smoothly with the toffee sauce, and delivers a classic British dessert with a lighter feel.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Pudding Sponge

• 150 g spelt flour
• 150 g dates (chopped)
• 150 ml boiling water
• 80 g butter (softened)
• 120 g brown sugar
• 2 medium eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• pinch salt

Toffee Sauce

• 120 ml double cream
• 80 g butter
• 100 g brown sugar
• 1 tsp vanilla extract

Instructions

Prepare oven and tin.

1. Preheat oven to 180°C (350°F). Grease a small baking dish or six ramekins.

Soften the dates.

1. Add dates to boiling water and baking soda. Let them sit for 5 minutes, then mash lightly.

Cream butter and sugar.

1. Beat butter and brown sugar until smooth.

Add eggs and vanilla.

1. Mix until combined.

Add dry ingredients.

1. Stir in spelt flour, baking powder, and salt.

Fold in the date mixture.

1. Mix gently until the batter is smooth.

Bake.

1. Pour into the dish and bake for 28–32 minutes, until lightly risen and firm.

Make the sauce.

1. Add butter, sugar, and cream to a saucepan. Heat gently until smooth.

Serve.

1. Pour warm toffee sauce over the pudding before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 430kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 12g60%

Cholesterol 115mg39%

Sodium 210mg9%

Potassium 280mg8%

Total Carbohydrate 58g20%

Dietary Fiber 3g12%

Sugars 41g

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Do not skip the date mixture; it gives the pudding its signature texture.
• The sponge becomes softer after resting with sauce.
• For deeper flavour, use dark brown sugar.

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Optional Substitutions & Variations

• Replace dates with chopped figs for a different sweetness.
• Add a pinch of cinnamon for warmth.
• Replace butter with a dairy-free alternative for a lighter version.
• Add a splash of whisky to the sauce for a festive twist.

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Storage & Make-Ahead Tips

• Store leftovers in the fridge for 3 days.
• Reheat gently in the microwave with a spoonful of sauce.
• Freeze the sponge without sauce for up to 2 months.

Keywords: spelt sticky toffee, spelt dessert, classic pudding, date pudding