it’s a boy . . . celebrate with sticky toffee pudding!

Jul 24


For awhile now I’ve been wanting to try some sticky toffee pudding.  My dearest and best friend who has ties to Britain has enticed me with his description of this dessert.  I get a bit intimidated whenever I want to bake something that I’ve never tried, since I don’t have a reference to compare it to.  But then again most of the things I want to try and eventually do bake are probably something I’ve never tried before!

This dessert is most commonly known as Sticky Toffee Pudding, however I’ve seen it also as Sticky Date Pudding.  Dates are the star and most prominent ingredient.  The “pudding” is a moist date cake that is soaked and drizzled with toffee sauce.  It is very much British in nature and rumor has it that it’s the Duchess of Cambridge’s favorite!  I ‘m excited that this post is very timely with the birth of the third in line to the British throne–Congratulations to the Duke and Duchess on their new bundle of joy!  Now the waiting game of revealing his name.

I had intended to make some sticky toffee pudding for my friend’s birthday, but never got around to it since the recipe I selected called for Tate and Lyle’s Golden Syrup, which after some research I finally found at Cost Plus World Market.  This store is way too dangerous for me since I come out with treasures and goodies I had no intention of buying.

In any case, the best I could do before he went off to the UK and Barcelona to celebrate his birthday was to make a simple galette with his favorite fruits.  Oh and a promise to make Sticky Toffee Pudding with him when he returned.

Thinking that I had three weeks before I would make this . . . well let’s just say my generous sister came home with some gorgeous fresh plump organic medjool dates and my three weeks became three days!

The recipe I finally selected is called Sticky Date Pudding from the amazing blog Exclusively Food.  I selected this from so many other recipes because it included the ingredients in both weight and volume.  Although weight is probably the most ideal in baking, I somehow feel that seeing a recipe in volume is comforting.  The other most important criteria was the raving reviews.  With so many positive feedback and comments, I was definitely sold.  Check out their website and their other awesome recipes-I have my eye on making these Blueberry Friands!

Just look at these dates?! My sister found these plump organic fresh dates that were just gorgeous!


I was quite happy with the results.  I thought that the pudding would be overly sweet because of the dates and the toffee sauce, but to my surprise it had a nice pleasant sweetness with some rich caramel overtones.  Note that I did use salted butter and this helped balance out the sweetness.  The pudding was indeed moist with specks of those beautiful organic medjool dates.

Sticky Toffee Pudding

Serves 8
Prep time 30 minutes
Cook time 50 minutes
Total time 1 hours, 20 minutes
Meal type Dessert
Region British
Website Adapted from Exclusively Food
Organic fresh medjool dates are used in this British classic dessert, Sticky Toffee Pudding. Luscious date pudding is topped with a creamy toffee sauce.



  • 12oz fresh medjool dates, pitted (or dried dates)
  • 1 1/4 cup water
  • 1 teaspoon baking soda
  • 1/4 cup salted butter (cut into cubes)
  • 2 Large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cup self-rising flour
  • 2/3 cups dark brown sugar (packed)


  • 3/4 cups dark brown sugar (packed)
  • 1 1/8 cup heavy cream
  • 1 1/2 tablespoon golden syrup
  • 1 1/2 tablespoon salted butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons dark rum


Step 1 In a medium saucepan, place pitted dates and water. Bring to a boil and add baking soda and butter. Remove from heat, stir, and set aside. Let dates soak until soft, about 20 minutes.
Step 2 Preheat oven to 350 degrees. Grease an 8-inch springform pan with cooking spray and line the bottom and sides with parchment paper. Spray parchment paper as well.
Step 3 Place date mixture into a food processor. Pulse until you get a chunky paste.
Step 4 Add eggs and vanilla to date mixture and pulse until all ingredients are well combined.
Step 5 In a large bowl, stir together flour and brown sugar. Break up any brown sugar lumps.
Step 6 Add date mixture to dry ingredients and gently fold until just combined.
Step 7 Pour batter into prepared pan and bake for about 45-50 minutes, or until it springs back when lightly pressed and tester comes out with a few moist crumbs. Place pan on wire rack to cool, while you make the sauce.
Step 8 Place all ingredients in a medium saucepan and stir over medium-medium high heat. Once mixture comes to a simmer, reduce heat and simmer for 5 minutes, stirring occasionally. Sauce should thicken, but not too thick.
Step 9 Using a wooden skewer, poke holes in the pudding. Pour about 1/2 cup of the hot sauce over the pudding. Allow to stand for 5 minutes and then remove from pan. Serve warm and pour more sauce over individual slices.


You can certainly use dried dates in this recipe, but the plump fresh organic medjool dates gave the pudding a nice moist texture.

Serve the pudding warm with more of the sauce drizzled over the top.  You can also serve this with some whipped cream and/or vanilla ice cream.

Leftovers can be stored in the refrigerator and reheated.


The recipe called for using a springform pan, which I also used.  Sticky Toffee Pudding is often served as individual sized portions that can be baked in smaller ramekins.  I suppose this recipe could be adapted accordingly.  However, I love the way this came out.  Such a thing of beauty to photograph.  I didn’t want to cut into it.  But duty calls . . . just one . . . last . . . look.



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Comments: 2

  1. Ruby July 31, 2013 at 8:44 pm Reply

    Hi Angela – I’ve made sticky toffee pudding many times and it is so delicious and decadent. The only problem I encounter is the dates sinking to the bottom. I’m not sure if this can be prevented. Did you find this happened with your recipe?


    • ai love baking August 2, 2013 at 9:35 pm Reply

      Hi Ruby! I must say this was my first time baking and tasting sticky toffee pudding and I’m hooked! Definitely something to savor every one in awhile because it’s so yummy decadent! I didn’t have problems with the dates sinking because I used my food processor to make a chunky date paste, therefore there wasn’t really any large chunks that could potentially sink to the bottom.

      I am already thinking ahead to the next occasion in which I can make this again : )

ai would love to hear from you!