A Not-So-Original Sticky Toffee Pudding Recipe

Name: A Not-So-Original Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 handful Dried fruits; 0.75 cups Butter; 1 cup Sugar (I used 'Gula Jawa', but anything will do); 1 Egg; 1 dash Spices (Cinnamon, Cloves, Nutmeg,etc.); 2 tablespoons Greek Yogurt; 1.5 cups All Purpose flour; 1 cup Brewed black tea; 1 teaspoon Bicarbonate of soda (soften fruit); 1 teaspoon Bicarbonate of soda; 1 pinch Salt; 0.5 cups Sauce (anything)

Servings: persons

1 handful Dried fruits
0.75 cups Butter
1 cup Sugar (I used 'Gula Jawa', but anything will do)
1 Egg
1 dash Spices (Cinnamon, Cloves, Nutmeg,etc.)
2 tablespoons Greek Yogurt
1.5 cups All Purpose flour
1 cup Brewed black tea
1 teaspoon Bicarbonate of soda (soften fruit)
1 teaspoon Bicarbonate of soda
1 pinch Salt
0.5 cups Sauce (anything)

1
Preheat an oven at 180u00b0C. Chop and stone dates, raisins, sultanas, apricot, etc (I like to use a combination of sultanas and raisins, and just a tad of dates)
2
Brew a black tea, strain the leaves. Add dried fruits and bicarbonate of soda. Steep until they're plump. Soften them with a pestle or blend them until becomes a puree(if you're lazy enough like this girl)
3
Cream butter and sugar for roughly 10 minutes, add an egg amd stir again. Throw in spices, fruit puree, and yogurt.
4
Add flour, bicarb of soda, and salt. Fold the batter to keep the airiness.
5
Grease a baking tin, place a parchment paper on top. Pour the batter and bake for 30 min.
6
Leave the cake to a just a bit warm. Serve with a dollop of yogurt, creme fraiche, lemon curd, and oh marmalade! Enjoy.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 handful Dried fruits, 0.75 cups Butter, 1 cup Sugar (I used 'Gula Jawa', but anything will do), 1 Egg, and more.

Yes, A Not-So-Original Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

A Not-So-Original Sticky Toffee Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions