English Sticky Toffee Pudding

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Tastes great - I steamed it in individual dishes rather than bake. I found the amount of butter in the toffee sauce probably twice what is needed. I dumped half of it off.

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This was quick and easy but absolutely flavorless. I will not make this again. There are much better recipes on this website.

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GR8 recipe! Tweaks to follow: Both batter & sauce could use some salt.
Added a pinch of ground cloves w/ flour/baking powder step.
Change batter sugar to light brown and sauce sugar to dark brown.
Use Medjool dates (my <3 husband pitted and chopped them for me, so I can't comment on how tedious that might have been.
Make Sauce 1st, put 1/2 of sauce into bottom of prepared baking dish. Swirl it around dish to coat it evenly then put into freezer while you make the rest of pudding. Set other 1/2 aside to add on top of the pudding once it is baked before broiler step. I Did not reserve any to be drizzled later.
"Whipped cream" is a separate topping - should not be added into sauce. It helped balance out the dish. I did not add sugar to the whipped cream.
Serving Hot - It makes all the difference - If you prepare the dish earlier you may want to nuke the whole dish for a bit before serving to ensure that all the sugars are melting hot. We served with vanilla ice cream.

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According to my 17 year old daughter this is her new favorite dessert...She says it's gooey, yet not too rich with a chewy texture and crunch on the top. I didn't bother with the whipped cream. Also, I used a hand held mixer to puree the dates. Hope it's as good as the one I had at The Haven, in Boston.

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This recipe was delicious! I served at Christmas dinner and got rave reviews from the family. Some things to note: the 10" cake pan was too big, the cake baked to a height of about 1" and in only 25 minutes rather than the 35 stated. Would have been much better in an 8" pan. Also, when the toffee sauce was made ahead and refrigerated and reheated, the texture changed and was very grainy. This will make about 9 servings. Best if prepared as close to serving as possible.

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Perfect recipe. Brought back memories of our trip to Scotland where we had our very first sticky toffee pudding. Made the cake and part of the sauce to soak the cake the day before Christmas. Made more sauce and broiled the top just before serving as Christmas dessert. Heaven on a plate! Nicely serves six to eight.

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Excellent recipe! I tasted Sticky Toffee Pudding in England once and this recipe is right on target! I did find chopping dates a very sticky bit of work, but wetting my hands and the blade of a very sharp knife with water every so often made it much easier! I will be making this again for Christmas Day!!

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This is by far the best tasting as well as EASIEST recipe for Sticky Toffee Pudding anywhere!! I have a very large family and do not want to make single servings and I do not want to mash the dates or use corn syrup in the toffee sauce so this recipe comes out ahead for simplicity as well as taste for me. The only thing I do differently is add pecans to the cake batter. I know it may not be *authentic* but I really like the texture of crunchy with the sweet dense cake!

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Just took my lovely sticky toffee pudding out of the oven and completed the sauce. This is absolutely heaven in a dish and I've been making this recipe as a Thanksgiving dessert for awhile. My husband raves about it. He thinks the bits of dates are bits of toffee. Since he hates the look of dates and says he would never take a bite of one, I just smile and say "Glad you love it!" It's one of his all time favorite cakes. Even if he has no idea he's actually eating dates!!!!

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If you are looking for an authentic sticky toffee pudding recipe, LOOK NO FURTHER.