Sticky Toffee Pudding

Jul 24

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.

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