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Sticky Toffee Pudding Recipe

Sticky Toffee Pudding

Note: This recipe, as with many basic baking recipes, uses weight measurements which are more consistent than volume measures. You can purchase a simple scale for weights under 2 lbs at any kitchen supply store or large grocery stores these days. They are well worth the $5 to $20 investment.

  • 450 g pitted dates
  • 450 ml water
  • 180 g softened unsalted butter
  • 450 g brown sugar
  • 6 eggs
  • 1 tbsp vanilla extract
  • 540 g unbleached white flour
  • 1 tbsp baking powder
  • pinch of salt
  1. Boil dates in water until soft (about 5 mins.) and puree in a food processor. Cream the butter and sugar together in a mixing bowl using the paddle attachment, then add the date puree, eggs, and vanilla. Mix until a smooth creamy base is formed. Sieve flour, baking powder, and salt together and add to wet mixture. Mix gently until just combined into a homogenous batter.
  2. Pour in buttered and floured 8 oz. ramekins three quarters full and bake at 350 F for about 10 to 15 minutes. Cool the puddings and remove from them from the ramekins, placing them on a cookie sheet. Freeze them for 2 hours on the cookie sheet, then transfer them into a large freezer bag.


(Make this sauce just before serving the puddings)

  • 300 g white sugar
  • 300 g unsalted butter
  • Juice of one lemon
  • 300 g heavy cream
  1. Boil sugar and butter together until golden brown and shock with lemon...stir in cream. Flavour with vanilla, rum, or your favorite liqueur.
  2. At service, remove the puddings from the freezer and place them on a dinner plate. Thaw for 30 minutes at room temperature, then warm them either in a microwave or 300 F oven until hot. Serve with the sauce and either whipped cream or vanilla ice cream.

Serves 8