Sticky Toffee Pudding

Total Time:
1 hr 45 min
15 min
30 min
1 hr

10 to 12 servings

  • Pudding:
  • 2 cups pitted dates
  • 3/4 cup dark spiced rum
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 2 cups brown sugar
  • 1 stick butter, at room temperature, plus extra for baking dish
  • 3 eggs, separated
  • Toffee Sauce:
  • 3 sticks butter
  • 1 1/2 cups brown sugar
  • 1/2 cup brandy
  • Heavy cream, whipped, for topping, optional
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.

  • For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.

  • Sift together the flour, baking powder, cinnamon and salt.

  • Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.

  • Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.

  • For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.

  • To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so.

  • Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.

  • Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.

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    This recipe is featured in:

    The Best Christmas Recipes