Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (8 ounces) pitted dates; 1 cup orange juice; 1/2 cup butter, softened; 1 cup packed brown sugar; 3 large eggs; 2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1 tablespoon grated orange zest; 1 teaspoon vanilla extract; 1/2 cup butter, cubed; 1 cup packed brown sugar; 1 cup heavy whipping cream; Vanilla ice cream or whipped cream

Servings: persons

1 package (8 ounces) pitted dates
1 cup orange juice
1/2 cup butter, softened
1 cup packed brown sugar
3 large eggs
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 cup butter, cubed
1 cup packed brown sugar
1 cup heavy whipping cream
Vanilla ice cream or whipped cream

1
In a small saucepan, combine dates and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool. Pour into a blender; cover and process until smooth.
2
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt, ginger, cinnamon and baking soda; gradually add to creamed mixture. Stir in date mixture, orange zest and vanilla.
3
Fill six greased 4-in. fluted tube pans two-thirds full. Bake at 375u00b0 for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack.
4
Meanwhile, in a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. To serve, invert puddings onto dessert plates. Serve warm with sauce and ice cream or whipped cream.

1417

kcal

Calories

Fat

178

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 1 package (8 ounces) pitted dates, 1 cup orange juice, 1/2 cup butter, softened, 1 cup packed brown sugar, and more.

Yes, 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!

Sticky Toffee Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions