Name: Sticky Toffee, Fig & Walnut Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 200 g dried figs, chopped; 1 tsp bicarbonate of soda; 100 g butter; 200 g soft or light brown sugar (muscovado or demerara if available); 4 large free-range eggs; 1 tsp vanilla extract; 350 g self-raising flour; 100 g walnuts, chopped; 350 g light soft brown sugar; 150 g butter; 400 ml cream; 1 tsp vanilla extract; 100 g toasted walnuts, chopped; 3–4 tbsp molasses (optional)

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Sticky toffee, fig, and walnut pudding is a decadent twist on the classic British dessert. Packed with sweet figs, crunchy walnuts, and smothered in a rich toffee sauce, this pudding is the ultimate comfort dessert. Perfect for gatherings, festive occasions, or when you’re craving something indulgent, it’s best served warm with ice cream or whipped cream.

Why You’ll Love This Recipe

A luxurious update on the classic sticky toffee pudding
Moist sponge packed with figs and walnuts for texture and flavor
Rich, silky toffee sauce with an optional molasses boost
Perfect make-ahead dessert for entertaining
Delicious served with ice cream, cream, or custard

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dessert

200 g dried figs, chopped
1 tsp bicarbonate of soda
100 g butter
200 g soft or light brown sugar (muscovado or demerara if available)
4 large free-range eggs
1 tsp vanilla extract
350 g self-raising flour
100 g walnuts, chopped

Toffee Sauce

350 g light soft brown sugar
150 g butter
400 ml cream
1 tsp vanilla extract
100 g toasted walnuts, chopped
3–4 tbsp molasses (optional, for deeper flavor and color)

Directions

Preheat oven to 180°C (350°F). Grease a baking dish with butter or non-stick spray.
Place chopped figs in a bowl with bicarbonate of soda and 400 ml boiling water. Stir and let sit for 10 minutes.
In a mixing bowl, cream butter and sugar until light and fluffy.
Add vanilla and eggs, one at a time, mixing well between additions. (The batter may look curdled—this is fine.)
Add flour, then fold in walnuts and figs along with their soaking liquid. Mix until just combined.
Transfer batter to the prepared dish and bake for 30–35 minutes, until springy to the touch and a knife inserted comes out clean.
While pudding bakes, make the sauce: in a saucepan, combine sugar, butter, cream, vanilla, and walnuts. Bring to a boil over low heat, stirring until sugar dissolves.
Pour half the hot sauce over the pudding as soon as it comes out of the oven. Return the remaining sauce to the stove and cook for another 10 minutes if you prefer it thicker and more caramel-like. Stir in molasses if desired.
Serve pudding warm with extra sauce on the side, plus ice cream or whipped cream.

Servings and timing

This recipe serves 8–10 people.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Replace figs with dates for a more traditional sticky toffee pudding.
Swap walnuts for pecans or hazelnuts.
Add orange zest to the sponge for a citrusy lift.
Stir in a splash of brandy or rum into the sauce for a festive twist.
Make individual puddings in ramekins for elegant single servings.

Storage/reheating

Store leftovers covered in the fridge for up to 3 days.
Reheat pudding in the oven at 160°C (320°F) for 10–15 minutes or microwave individual portions for 30–60 seconds.
Sauce can be stored in a jar in the fridge for 3–4 days and reheated gently on the stove.
Pudding can be frozen (without sauce) for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use dates instead of figs?

Yes, dates are traditional and work perfectly in this recipe.

Do I need to toast the walnuts?

Toasting enhances flavor and crunch, but you can skip this step if short on time.

Can I make this pudding in advance?

Yes, bake the pudding and prepare the sauce ahead. Reheat both before serving.

How do I know when the pudding is done?

It should spring back when touched, and a knife inserted in the center should come out clean.

Can I reduce the sugar?

You can reduce slightly, but sugar is essential for texture and caramelization.

What type of cream works best for the sauce?

Double cream or heavy cream gives the richest, smoothest sauce.

Can I leave out the molasses?

Yes, the sauce will still be rich and sweet, just lighter in color and flavor.

What should I serve with this pudding?

Vanilla ice cream, custard, or whipped cream balance the richness.

Can I use gluten-free flour?

Yes, substitute with a gluten-free self-raising flour blend.

Can I make individual portions?

Yes, bake in ramekins and reduce the cooking time to 20–25 minutes.

Conclusion

Sticky toffee, fig, and walnut pudding is a rich, comforting dessert that’s guaranteed to impress. With its moist sponge, nutty crunch, and luscious toffee sauce, it’s indulgent yet homely—the perfect way to end a meal. Serve it warm with plenty of sauce and a scoop of ice cream for an unforgettable treat.

Maggie

Sticky Toffee, Fig & Walnut Pudding

Why You’ll Love This Recipe