Recipe courtesy of Gale Gand

Sticky Toffee Pudding

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  • Level: Easy
  • Yield: 9 portions
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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.