For a while, British puddings seemed to belong to another era. Sticky toffee pudding, bread and butter pudding and crumble with custard were what you got at a carvery or at your grandparents’ house on a Sunday, not what younger diners went out looking for. That has changed, and the people driving the change are the ones you might least expect.
Gen Z, the generation born roughly between 1997 and 2012, has fallen hard for proper puddings. Sticky toffee pudding in particular is having a real moment, on social media and on restaurant menus. Here is why, followed by an easy recipe so you can make one at home this weekend.
Why Gen Z is reviving proper puddings
According to a Food Bible report from October 2026, classic British desserts are enjoying a revival among younger diners, and social media is a big part of the story. The timing makes sense. This is the generation of “little treat culture”, where a small, comforting indulgence is part of the routine rather than a special occasion. A warm bowl of pudding fits that idea perfectly.
The rise of the pudding reviewer
Food creators have helped. One TikTok creator known as STP Guy has reviewed close to 100 sticky toffee puddings, building a large following in the process. His reported favourite was the version served with clotted cream at Hawksmoor in London’s Piccadilly, which he described as “the Rolls Royce of STP’s”. Reviews like that turn an old-fashioned dessert into something worth tracking down.
There is also something very watchable about the dessert itself. Steam rising off a dark sponge, toffee sauce pooling at the edges, a scoop of ice cream slowly melting into it. It is hard to scroll past.
Restaurants are paying attention
Chefs have noticed. Gordon Ramsay, a long-time fan, has sticky toffee pudding on the menu at more than 20 of his restaurants, according to Food Bible. Devon Bax, executive head pastry chef at Bread Street Kitchen in London’s 22 Bishopsgate, told The Times that classic puddings are having “a real revival” with younger guests “because they’re familiar without feeling old-fashioned”. The restaurant is reportedly adding more classic puddings, including an apple and blackberry cobbler.
Comfort is the real reason
Strip away the trend talk and the appeal is simple. These puddings are warm, generous and unfussy, and they feel like home even if you did not grow up with them. When a lot of dessert menus lean towards delicate, architectural plates, a big spoonful of something sticky is a relief. In our view, that is why this is more than a passing fad. Good puddings never really went away. They just needed a new audience.
A quick history of sticky toffee pudding
Despite its old-fashioned reputation, sticky toffee pudding as we know it is fairly modern. Several places have claimed it, but the version that made it famous is usually traced to the English Lake District, where Francis Coulson served it at the Sharrow Bay hotel on Ullswater in the 1970s. From there it spread to pub menus all over Britain, and later to supermarket shelves and restaurants far beyond the UK.
The defining features have stayed the same: a soft, dark sponge made with chopped dates and brown sugar, and a rich toffee sauce poured over while everything is still warm. Serve it with custard, cream or vanilla ice cream, and the argument over which is best can last longer than the pudding.
Easy sticky toffee pudding recipe
This is a simple, family-sized version baked in one tin. The dates are soaked first, which keeps the sponge soft and stops it tasting dry. Nothing here needs special equipment beyond a mixing bowl and a saucepan.
Ingredients (serves 6 to 8)
For the pudding:
- 175g (about 1 cup) pitted dates, chopped
- 250ml (1 cup) boiling water
- 1 tsp bicarbonate of soda (baking soda)
- 85g (6 tbsp) butter, softened, plus extra for greasing
- 140g (3/4 cup) dark brown sugar
- 2 large eggs
- 175g (1 1/3 cups) self-raising flour, or plain flour with 2 tsp baking powder
- 1 tbsp black treacle or molasses (optional, for a darker flavour)
- 1 tsp vanilla extract
For the toffee sauce:
- 100g (7 tbsp) butter
- 150g (3/4 cup) dark brown sugar
- 200ml (generous 3/4 cup) double cream or heavy cream
- A pinch of salt
Method
- Heat the oven to 180C (160C fan, 350F, gas 4). Grease a baking dish of roughly 20 x 20 cm (8 x 8 inches).
- Put the dates in a bowl, pour over the boiling water and stir in the bicarbonate of soda. It will foam a little. Leave it for 10 minutes, then mash roughly with a fork.
- Beat the butter and sugar together until lighter in colour, then beat in the eggs one at a time with the treacle and vanilla.
- Fold in the flour, then stir in the dates and all their soaking liquid. The batter will be quite loose, which is right.
- Pour into the dish and bake for 30 to 35 minutes, until risen and a skewer comes out clean.
- While it bakes, put the sauce ingredients in a saucepan over low heat. Stir until the butter melts and the sugar dissolves, then simmer for 2 to 3 minutes until glossy.
- Prick the warm pudding all over with a skewer and pour over about a third of the sauce. Let it soak in for a few minutes, then serve in squares with the rest of the sauce.
Tips for the best result
Do not skip the soaking step. It is what gives the sponge its sticky, almost fudgy texture. If you want to get ahead, bake the pudding a day early, then warm it covered in the oven and make the sauce fresh. The sauce also keeps in the fridge for several days and reheats well. For a festive version, a little orange zest in the batter works nicely, and a pinch of sea salt in the sauce takes the sweetness down a notch. If you are already planning a winter baking session, our classic British mince pies recipe is another old favourite worth making.
FAQ
Does sticky toffee pudding contain toffee?
Not in the sponge. The toffee flavour comes from the sauce, which is made from butter, brown sugar and cream, and from the dark sugar and dates in the cake.
Can I make it without dates?
You can, but the texture changes. Dates give moisture and depth. Some people swap in prunes, which work surprisingly well.
What is the best thing to serve with it?
Vanilla ice cream, custard, pouring cream and clotted cream are all traditional. It comes down to personal taste, and there is no wrong answer.
Can it be frozen?
Yes. Freeze the cooled sponge and the sauce separately for up to two months, then thaw overnight and reheat gently.
