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Sticky Toffee Pudding


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  • 1-1/4 cup pitted dates cut crosswise into small pieces
  • 3/4 cup hot water
  • 1-1/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup dark brown sugar
  • 4 Tbsp Tbsp butter softened
  • 1-1/2 tsp vanilla
  • 2 eggs
  • 1/4 tsp lemon zest
  • Toffee Sauce
  • 8 Tbsp butter
  • 1 cup dark brown sugar
  • 1-2/3 cup heavy cream
  • pinch salt
  • 1 tsp dark rum


Preparation time 30mins
Cooking time 60mins


Step 1

Preheat oven to 350 and grease and flour 6-1/2 cup Ramekins and set aside
Combine dates and hot water in a bowl and cover with plastic wrap and allow the dates to soften about 15 minutes.Puree date mixture in the blender and let cool
Combine the next 4 ingredients on wax paper and set aside
In a bowl of an electric mixer, cream butter and brown sugar until light and fluffy.
Add vanilla eggs zest and date puree.
Stir in the dry ingredients. Divide the batter into prepared ramekins and bake for about 20 minutes
Cool slightly and remove the cakes from the ramekins.
In a heavy saucepan combine the butter,brown sugar 1 cup of cream and salt. Cook stirring often for 10 minutes or until sugar is completely dissolved and mixture is smooth
Stir in rum and remaining cream. Mixture will bubbly up
Serve pudding with warm sauce and top with either vanilla ice cream, whip cream or yogurt


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