Recipe courtesy of Gale Gand

Sticky Toffee Pudding

  • Level: Easy
  • Yield: 9 portions
Save Recipe


2 1/2 cups water

1 (10-ounce container) pitted dates, chopped

2 teaspoons baking soda

1/2 cup (1 stick) unsalted butter

1 1/3 cups sugar

4 eggs

2 teaspoons vanilla extract

3 cups unsifted all-purpose flour

2 teaspoons baking powder

1 cup brown sugar

1/3 cup butter

1/3 cup half and half


  1. Preheat oven to 325 degrees. Grease a 13 x 9 x 2-inch baking pan. Line bottom with waxed paper or parchment. Grease paper.
  2. Place date pieces in a pot with water and bring to a boil. Stir in soda and set aside. Cream butter then add sugar and beat until creamed. Continue beating, adding eggs 2 at a time, mixing until fluffy, add vanilla. Mix in flour and baking powder, alternating with dates. Bake in a 325 degree oven until firm, about 40-45 minutes, cool in pan on a wire rack. Invert cake onto rack; remove paper; invert cake again. Cover and chill. Cut out triangles. Cover with sauce. Warm to order-1 minute in microwave.
  3. For sauce, add last 4 ingredients together and boil 3 minutes. Garnish with caramelized pears and dried pear chips.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Warm Sticky Figgy Pudding

Chocolate Pudding

Sweet Corn Bread Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding