The Best Sticky Toffee Pudding with Figs, Walnuts and Toffee Sauce

Sticky toffee pudding is one of those desserts that makes people go quiet at the table. This version uses dried figs and walnuts instead of the classic dates, which gives it a softer, slightly jammy quality and a crunch from the nuts that makes every bite interesting. The toffee sauce is poured over hot from the oven, soaks straight into the pudding, and the rest is served warm alongside.

This recipe comes from Le Creuset and was originally created to celebrate one of their dish launches. I’ve made it several times since and it’s become one of my go-to crowd desserts. It feeds 12 to 14 people comfortably, which makes it ideal for a dinner party or family gathering. You can easily halve the quantities for a smaller group.

If you love a classic sticky toffee pudding, this sticky toffee pudding with dates and pecans is another excellent version. The figs and walnuts here are a beautiful variation, and the two sit in very different flavour territory.

What makes this sticky toffee pudding different

Most sticky toffee puddings use dates as the base fruit. Dates give a deep, almost caramel-like sweetness. Dried figs bring something a little more complex: a subtle earthiness, a honeyed note, and a slightly firmer texture that holds its own against the richness of the toffee sauce. The walnuts add crunch and a gentle bitterness that cuts through the sweetness perfectly.

Tips for the best results

Toast the walnuts before using them in the topping. Raw walnuts work, but toasting them in the oven for 5-7 minutes until fragrant makes a noticeable difference to the final flavour. The oils come to the surface, the bitterness mellows, and the crunch is better.

Rehydrate the figs properly. Give them a full 10 minutes in the boiling water with the bicarbonate of soda, and add all the soaking liquid to the batter. That liquid carries a lot of the fig flavour and keeps the pudding moist.

Pour the toffee sauce over while the pudding is still hot. This is when it absorbs best. Pour half the sauce over immediately as the dish comes out of the oven, then serve the rest warm in a jug alongside.

I bake this in my Le Creuset Heritage Rectangular Roasting Dish (32cm x 24cm). The ceramic holds heat evenly, so the pudding bakes consistently from edge to edge, with no overdone corners. You could make it in a dish one size smaller, too.

The toffee sauce

The base sauce is butter, brown sugar and cream. It comes together in about 5 minutes over low heat. For a darker, more intense result, add 3 to 4 Tbsp of molasses once the sauce has formed. It deepens the colour and adds a slightly bitter, almost treacle-like flavour that pairs really well with the figs. This step is optional, but I always do it.

You can cook the sauce for a further 10 minutes after pouring half over the pudding to thicken it further. Stir continuously as it can catch at the base of the pot. Serve this reduced version as a proper toffee sauce in a warm jug at the table.

PS: My latest adjustment

I have made this sauce with about 3 tablespoons of strong coffee. This adds a lovely depth of flavour. I also like to add a good pinch (or two) of sea salt flakes such as Maldon at the end. I cook the sauce a little longer too

What to serve alongside

Vanilla bean ice cream is the classic pairing, and it’s hard to argue with. A scoop melts into the warm sauce, becoming part of the dessert. Whipped cream works well too. If you want to serve this as a dinner party dessert, both options on the table let people choose. Mascarpone or creme fraiché also works.

FAQs for Sticky Toffee Pudding

Can I use dates instead of dried figs?

Yes. Dates are the classic choice for sticky toffee pudding and work directly in place of the dried figs at the same weight. The flavour will be sweeter and more caramel-like, less jammy. For a date and pecan version, see this sticky toffee pudding with dates and pecans.

Can I make this ahead of time?

It’s best made on the day and served warm with the sauce poured over fresh from the oven. The sauce soaks into the hot pudding and that’s when it’s at its best. Made ahead and reheated, it will be a little drier. If you do need to make it ahead, keep the pudding and sauce separate, then reheat the pudding gently and pour over the warmed sauce just before serving.

Can I freeze sticky toffee pudding?

Yes, it freezes well. Wrap individual portions tightly in cling film and freeze for up to 2 months. Thaw overnight in the fridge and warm in the microwave or a low oven before serving. Freeze the sauce separately in a sealed container.

Why did my pudding turn out dense?

The most common causes are overmixing the batter once the flour is added, or not allowing the figs to rehydrate fully before adding them. Mix just until combined once the flour goes in. Make sure the figs soak for the full 10 minutes, and add all the soaking liquid to the batter.

Can I halve the recipe?

Yes. Halve all the ingredients and bake in a smaller dish. The cooking time remains roughly the same; check at 25 minutes and again at 30 minutes.

Here is a reel for my sticky toffee pudding with dates and pecans. In this video, I have used half the quantity of this full fig & walnut recipe to serve 6.

Serves between 12 – 14 people

Sticky Toffee Fig and Walnut Pudding Recipe

A rich, crowd-pleasing sticky toffee pudding made with dried figs and walnuts, baked in one dish and finished with a warm, glossy toffee sauce. Recipe from Le Creuset.

Print Recipe

Prep Time:15 minutes mins

Cook Time:35 minutes mins

Ingredients

Pudding

• 200 grams dried figs roughly chopped
• 1 tsp bicarbonate of soda
• 400 ml boiling water
• 100 grams salted butter softened
• 200 grams soft light brown sugar muscovado or Demerara work well
• 4 large free-range eggs
• 1 tsp vanilla extract
• 350 grams self-raising flour
• 100 grams walnuts roughly chopped

Toffee sauce

• 350 grams light soft brown sugar
• 150 grams salted butter
• 400 ml cream
• 1 tsp vanilla extract
• 100 grams walnuts toasted and roughly chopped
• 3 to 4 Tbsp molasses optional, to darken and deepen the sauce

Instructions

• Preheat the oven to 180°C (350°F). Grease a large Le Creuset Heritage Rectangular Roasting Dish generously with butter or non-stick cooking spray.
• Place the chopped figs in a bowl with the bicarbonate of soda. Pour over 400ml of boiling water and stir well. Set aside to soak for 10 minutes.
• Using an electric mixer, beat the butter and sugar together until light and fluffy, about 3 to 4 minutes.
• Add the vanilla extract. Add the eggs one at a time, beating well after each addition. The mixture may look slightly curdled at this point — that’s fine.
• Add the flour and mix briefly until just combined. Add the chopped walnuts and the figs along with all of their soaking liquid. Mix until everything is incorporated.
• Pour the batter into the prepared dish. Bake for 30 to 35 minutes until springy to the touch and a skewer inserted into the centre comes out clean.
• While the pudding bakes, make the toffee sauce. Combine the sugar, butter, cream and vanilla in a small saucepan over low heat, stirring until the sugar dissolves and the sauce is smooth. Add the molasses if using.
• As soon as the pudding comes out of the oven, pour half the toffee sauce over the top and leave it to absorb. Return the remaining sauce to low heat and stir for a further 10 minutes until thickened and glossy. Scatter the toasted walnuts over the pudding.
• Serve warm with the remaining toffee sauce in a warm jug alongside. Vanilla bean ice cream or whipped cream on the side.

Notes

Toast your walnuts: Dry-toast them in a pan over medium heat for 3 to 4 minutes until fragrant. It makes a noticeable difference to the flavour and crunch.

Molasses: Adding 3 to 4 Tbsp of molasses to the sauce is optional but gives a deeper colour and a slightly more complex, treacle-like flavour. Recommended.

Scaling down: Halve all ingredients for a pudding that serves 6. Bake in a smaller dish at the same temperature and check at 25 to 30 minutes.

Storage: Cool completely before storing. Keep the pudding covered in the fridge for up to 4 days and the toffee sauce in a sealed jar for up to 1 week.

Reheating: Warm individual portions in the microwave in 30-second bursts. Reheat the sauce gently in a small pot or microwave until pourable.

Freezing: Freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the fridge and warm before serving. Freeze the sauce separately.

Servings: 12

Author: Sam Linsell

A few other puddings and desserts you might like:

My best chocolate malva pudding

My best lemon meringue pie

Malva pudding with cranberries & ginger

A classic South African malva pudding

The best classic South African unbaked milk tart

My best-ever baking recipes

Sticky toffee pudding with dates and pecans

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