Sticky Toffee Fig Pudding with Warm Toffee Sauce

I remember the first time I tasted sticky toffee pudding—it was like discovering a cozy little secret. That warm, spongy cake, soaked in caramel-gold sauce, soft on the inside, and just a little sticky on the outside? Yeah, it changed me. But I knew I wanted to put a spin on it… and that’s where figs came in.

Figs have this deep, naturally honeyed sweetness that blends beautifully with brown sugar and warm spices. So instead of using dates like the traditional version, I reached for dried figs—and wow. The result? A sticky toffee pudding that’s slightly jammy, floral, and even richer. It’s like British pub comfort met up with a Mediterranean dessert table.

What I love most is how deceptively simple this dessert is. It tastes like it took hours, but it comes together in under an hour with just a saucepan, a bowl, and a baking dish. The toffee sauce is a whole mood on its own—made with brown sugar, cream, and butter, then poured hot over the pudding so it seeps into every corner.

This pudding is perfect for cold nights, dinner parties, or even a holiday spread. Serve it warm with vanilla ice cream or whipped cream, and just wait for that first spoonful. Silence. Then sighs. Then empty plates.

Because yes—this dessert is that good.

This warm, moist sponge cake is studded with chopped figs, baked until just tender, and drenched in a rich toffee sauce made from brown sugar, cream, and butter. Every bite is sweet, sticky, and melt-in-your-mouth soft.

The figs add a unique, slightly floral note that gives this pudding an elegant upgrade. It’s a twist on the traditional that feels gourmet without being fussy.

Baked in ramekins or a single dish, this pudding is easy to portion and perfect for make-ahead entertaining. Just warm the sauce, pour it over, and serve with ice cream or whipped cream for full effect.

This dessert has become a go-to when I want to wow a crowd—or treat myself on a chilly night. It’s indulgent, impressive, and unforgettable.

A Family Favorite Story

My husband calls this “the quiet dessert.” Because the moment I serve it, the table goes silent. Everyone’s too busy spooning warm pudding and letting the sauce melt over ice cream. One time, my sister-in-law literally scraped her ramekin with a spoon and whispered, “I’d fight someone for another bite.”

This is the dessert I make when I want to impress dinner guests without pulling out pastry bags or fussy garnishes. It’s rustic but elegant, simple but rich. And my kids? They call it “cake with candy sauce.” I mean… they’re not wrong.

Why This Sticky Toffee Fig Pudding?

• Next-Level Flavor: Figs offer a rich, honeyed twist on the classic date version.
• Unbelievably Moist: The sponge is tender, sticky, and soaks up every drop of sauce.
• No Fancy Tools Needed: Simple ingredients and one bowl—just mix and bake.
• Perfect for Entertaining: Make ahead and reheat; it’s even better the next day.
• Warm Toffee Sauce = Instant Magic: Butter, brown sugar, and cream come together in seconds.

What You Need for Sticky Toffee Fig Pudding

For the Pudding:

• 1 cup dried figs, chopped
• 1 cup boiling water
• 1 tsp baking soda
• ½ cup unsalted butter, softened
• 1 cup light brown sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• 1 ¼ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt

For the Warm Toffee Sauce:

• ¾ cup brown sugar (light or dark)
• ½ cup unsalted butter
• ¾ cup heavy cream
• Pinch of salt
• Optional: splash of vanilla or dark rum

How to Make Sticky Toffee Fig Pudding

Start by softening your figs: Pour boiling water over the chopped figs and stir in the baking soda. Let sit for 10–15 minutes. It’ll soften the fruit and create that lush, jammy texture we want.

In a mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in vanilla.

Add the flour, baking powder, and salt. Mix until just combined, then fold in the fig mixture—liquid and all.

Pour into a greased 8-inch baking dish (or 6 ramekins for individual servings). Bake at 350°F (175°C) for 25–30 minutes, until the top springs back and a toothpick comes out clean.

Meanwhile, make the sauce: In a saucepan over medium heat, melt the butter, brown sugar, and cream. Stir constantly until smooth and gently bubbling—about 5 minutes. Remove from heat and add vanilla or rum, if using.

Once the pudding is baked, poke holes in the top with a toothpick and pour about half of the warm sauce over. Let it soak in. Serve with extra sauce on the side and a scoop of vanilla ice cream.

Tips for Sticky Toffee Fig Pudding

Soak the figs long enough to get that soft, jammy texture—don’t skip the baking soda step. It helps soften the skins and gives the pudding its signature moistness.

Want to make it ahead? Bake the pudding and make the sauce a day early. Reheat the sauce gently on the stove, pour over warm slices or ramekins, and serve. It tastes even richer the next day!

Substitutions and Variations

• No figs? Use chopped dates or even prunes for a traditional version.
• Boozy Boost: Add a splash of bourbon, dark rum, or brandy to the sauce.
• Nutty Note: Fold in chopped pecans or walnuts to the batter.
• Coconut Cream: For a dairy-free version, use coconut cream and plant-based butter.

Make a Healthier Version

Lighten the batter by using coconut sugar instead of brown sugar and Greek yogurt in place of some of the butter. You can also sub half the flour with whole wheat pastry flour.

For the sauce, use light cream or canned coconut milk, and reduce sugar by ¼ cup. You’ll still get the gooey texture with a bit less indulgence per bite.

Closing for Sticky Toffee Fig Pudding – Todd Wilbur Style

And there you have it—elegant, warm, and completely irresistible. This Sticky Toffee Fig Pudding is the dessert you never knew you needed until you taste it. With rich fig flavor, a moist crumb, and buttery toffee drizzle, it’s the ultimate sweet ending to any meal. Try it once, and you’ll crave it every winter (or whenever you need a little edible comfort). Don’t forget to explore our other cozy dessert classics!

Frequently Asked Questions for Sticky Toffee Fig Pudding

Can I use fresh figs instead of dried?
Dried figs work best for this texture, but fresh figs can be used when chopped and cooked down slightly.

Is this the same as date pudding?
Similar! This version uses figs for a different flavor and texture.

Can I freeze sticky toffee pudding?
Yes! Freeze in slices, reheat, and serve with warm sauce.

What’s the best way to serve this?
Warm, with vanilla ice cream or lightly sweetened whipped cream.

Can I make it in advance?
Absolutely—bake the pudding and make the sauce a day ahead.

Can I use store-bought toffee sauce?
You can, but homemade has a richer flavor and fresher texture.

Do I have to poke holes before pouring sauce?
It helps the sauce seep in—so yes, highly recommended!

Can I make this dairy-free?
Yes! Use coconut cream and vegan butter substitutes.

What kind of figs should I use?
Dried Mission or Turkish figs work beautifully—just chop them fine.

Is this very sweet?
It’s sweet but balanced—the fig flavor and salt in the sauce keep it rich, not cloying.

Can I bake this in ramekins?
Yes! Perfect for individual portions—adjust bake time to 18–20 minutes.

Can I add spices?
Yes! Cinnamon, nutmeg, or cardamom add a warm touch to the batter.