Sticky Toffee Pudding

Sticky toffee pudding









Sticky toffee pudding is a British dessert consisting of a moist date-filled sponge cake, covered with toffee or butterscotch sauce. This dessert can be baked or steamed. It is rich, sweet and dense. It can be made in individual servings or as a whole cake. Although this dessert is traditionally made with dates, other dried fruits are sometimes used.

sticky toffee pudding











(1) 1-1/2 Cups Dates (Pitted and Chopped)

(2) 1-1/4 Cups Water

(3) 56 Grams Unsalted Butter (1/4 Cup)

(4) 200 Grams Granulated White Sugar (1 Cup)

(5) 195 Grams All Purpose Flour (1-1/2 Cups)

(6) 1 Teaspoon Baking Powder

(7) 1 Teaspoon Baking Soda

(8) 1/2 Teaspoon Salt

(9) 1 Teaspoon Instant Coffee (Optional)

(10) 1 Teaspoon Pure Vanilla Extract

(11) 2 Large Eggs

Toffee Sauce:

(1) 262 Grams Brown Sugar (1-1/4 Cups)

(2) 1/4 Cup Water

(3) 1 Cup Whipping Cream

(4) 56 Grams Unsalted Butter (1/4 Cup)

(5) A Pinch of Salt

(6) 1/2 Teaspoon Pure Vanilla Extract

(7) 1 Tablespoon Brandy (Optional)










(1) Preheat oven to 350 degrees.

(2) Prepare Pans. Whether using a large baking pan or small ramekins, grease the sides and bottom of the vessel, coat the greased vessel with flour and line the bottom with parchment paper.








(3) Chop the dates and place them in a sauce pan along with water. Bring to a boil and cook on medium heat for about 2 minutes after the mixture starts boiling. Turn off the heat and add the baking soda. The mixture should foam. Leave the mixture to cool a bit before using.








(4) In a large bowl, whisk the flour, salt, baking powder and coffee together.

(5) In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, about 3 minutes.








(6) Add the eggs and vanilla extract and beat to combine.















(7) Add the cooled date mixture and mix to combine.















(8) Finally add the flour mixture to the batter and mix to combine.















(9) Fill vessels with the batter and bake in the preheated oven for 40 – 45 minutes or until a tester inserted in the middle comes out clean. Take the puddings out of the oven and allow to cool while you make the toffee sauce.








Toffee Sauce:

(1) Place the brown sugar and water in a sauce pan and heat until all the sugar dissolves. Do not stir the sugar while it is dissolving. Instead, swirl the sauce pan around if you need to.















(2) When all the sugar has dissolved, add the cream and cook for a minute.

(3) Remove the sauce pan from heat and add the butter, salt, vanilla extract and brandy if using. Mix to combine.








(4) The sauce is ready. It thickens as it cools down.

(5) To serve dessert, unmold puddings on a serving plate and pour a generous amount of sauce over it. It can also be served with ice cream.

sticky toffee pudding









Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

Tagged with:
8 comments on “Sticky Toffee Pudding
  1. Oyakhire says:

    Doing this next

  2. Joy says:

    It looks yummy. Will try it out someday. Thank you Terry.

  3. Isioma says:

    Finally tried to make this….it was veryyy yummy. Thanks Terry. Keep being an inspiration.

  4. Maria Raju says:

    this cake is so yummy. Cant describe by words. Along with the sauce is amazing. Each bite you take the flavour increases in your mouth. Amazing receipe. Thank you for the wonderful and easy receipe. Not complicated at all. Your instructions are very clear so the question of mistakes never arise.

  5. Kehinde says:

    This happens to be one of my favorite dessert when I go to restaurants and I especially like the toffee sauce. I am looking forward to trying this recipe. Thank you very much for sharing. God bless you.

Leave a Reply

Your email address will not be published. Required fields are marked *