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Assam Tea Sticky Toffee Pudding

By • Updated September 2026
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This is sticky toffee pudding with a malty, grown-up twist. We steep chopped dates in hot Assam tea to infuse the sponge with the deep, biscuity notes that make Assam such a brilliant match for caramel and toffee. The result is a dark, tender pudding that's less sweet, more complex, and utterly irresistible when drenched in warm date toffee sauce. A proper pudding basin is essential here—its tall, tapered shape ensures even steaming and gives you that classic domed top.

Steaming in a pudding basin keeps the sponge incredibly moist and allows the tea-soaked dates to meld into every bite. You can bake this in a square tin if you prefer, but the basin delivers a showstopping presentation and a texture that's softer and more yielding. Serve warm with custard or double cream for the ultimate Sunday pud.

Assam Tea Sticky Toffee Pudding
Prep Time20 mins
Cook Time90 mins
ServingsServes 6–8
DifficultyMedium

Ingredients

  • 200 g pitted Medjool dates, roughly chopped
  • 200 ml strong Assam tea, freshly brewed and hot
  • 75 g unsalted butter, softened, plus extra for greasing
  • 150 g dark brown soft sugar
  • 2 large eggs
  • 175 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • For the toffee sauce: 100 g dark brown soft sugar, 100 ml double cream, 50 g butter, 2 tbsp black treacle
Nutrition per serving:
Calories: 420
Fat: 18g
Sugar: 45g
Protein: 5g

Instructions

1
Steep dates: Place the chopped dates in a heatproof bowl and pour over the hot Assam tea. Stir in the bicarbonate of soda (it will fizz) and leave to soak for 15 minutes until the dates are plump and soft. The tea will take on a rich, treacly colour.
2
Prepare basin: Generously butter a 1.2-litre pudding basin. Cut a disc of baking parchment to fit the base. Bring a large pan of water to a simmer and place an upturned heatproof saucer or trivet in the bottom.
3
Make batter: Cream the butter and sugar until fluffy. Beat in the eggs one at a time, then fold in the flour and vanilla. Mash the date mixture lightly with a fork (leaving some texture) and fold into the batter until just combined.
4
Steam: Spoon the mixture into the prepared pudding basin. Cover tightly with a double layer of pleated baking parchment and foil, securing with string. Lower into the simmering water (it should come halfway up the basin) and steam for 90 minutes, topping up water as needed.
5
Make sauce: While the pudding steams, combine the toffee sauce ingredients in a small pan. Heat gently, stirring, until the sugar dissolves and the sauce is glossy and smooth. Keep warm.
6
Turn out: Remove the basin from the pan and leave to stand for 5 minutes. Run a palette knife around the edge, invert onto a serving plate, and drench with half the toffee sauce. Serve the rest on the side with custard or cream.

🫖 Equipment You'll Need

A pudding basin is the traditional vessel for steaming British suet and sponge puddings—and for good reason. Its tall, gently tapered sides promote even heat circulation and create the classic domed shape that makes a sticky toffee pudding look (and slice) like a proper pud. A good ceramic or heatproof plastic basin won't crack under prolonged steaming and retains heat beautifully when you turn the pudding out. For this Assam-infused recipe, the basin ensures the tea-soaked dates stay moist throughout the long, gentle cook.

See our pudding basin picks →

Expert Tip: Brew It Strong

Use twice the usual amount of Assam tea—about 2 heaped teaspoons per 200 ml—and steep for 4–5 minutes. You want a deep, malty liquor that won't be drowned out by the dates and toffee. Avoid milk; we need pure, robust black tea here.

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