Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, plus more for ramekins; 6 ounces dates, pitted and roughly chopped; 1 teaspoon baking soda; 3/4 cup granulated sugar; 2 eggs, lightly beaten; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cloves; Pinch of salt; 1 teaspoon pure vanilla extract; Vanilla custard (see note); Toffee Sauce (see recipe)

Servings: persons

4 tablespoons unsalted butter, plus more for ramekins
6 ounces dates, pitted and roughly chopped
1 teaspoon baking soda
3/4 cup granulated sugar
2 eggs, lightly beaten
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 teaspoon pure vanilla extract
Vanilla custard (see note)
Toffee Sauce (see recipe)

1
Butter 4 large or 6 medium-size ramekins.
2
Heat oven to 350 degrees.
3
Combine dates and 1 1/4 cups water in a saucepan, and simmer until dates are soft, about 10 minutes.
4
Add baking soda, and mix well; mixture will foam up.
5
Cream 4 tablespoons butter and the sugar with an electric mixer until pale and fluffy.
6
Beat in eggs.
7
In a bowl, combine flour, baking powder, ginger, cinnamon, cloves and salt.
8
Add date mixture and dry ingredients to butter mixture, a third of each at a time, and mix well.
9
Add vanilla.
10
Divide batter among ramekins, filling each no more than 3/4 full.
11
Place on a baking sheet, and bake 30 to 35 minutes, until just firm.
12
Turn out hot puddings into serving bowls.
13
Pour custard around each one, and pass the toffee sauce.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 tablespoons unsalted butter, plus more for ramekins, 6 ounces dates, pitted and roughly chopped, 1 teaspoon baking soda, 3/4 cup granulated 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.

Sticky Toffee Pudding

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