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 tbsp (60 ml) butter, at room temperature; 3/4 cup (175 ml) granulated sugar; 2 cups (475 ml) flour; 1 tsp (5 ml) baking powder; 1 egg, lightly beaten; 3/4 cup (175 ml) pitted dates; 1 cup (225 ml) boiling water; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) vanilla; 3 tbsp (45 ml) butter; 5 tbsp (70 ml) brown sugar; 2 tbsp (30 ml) heavy cream

Servings: persons

4 tbsp (60 ml) butter, at room temperature
3/4 cup (175 ml) granulated sugar
2 cups (475 ml) flour
1 tsp (5 ml) baking powder
1 egg, lightly beaten
3/4 cup (175 ml) pitted dates
1 cup (225 ml) boiling water
1 tsp (5 ml) baking soda
1 tsp (5 ml) vanilla
3 tbsp (45 ml) butter
5 tbsp (70 ml) brown sugar
2 tbsp (30 ml) heavy cream

1
Soften the butter in a large mixing bowl, then add the sugar; cream them until pale and light.
2
Sift the flour and baking powder onto a plate.
3
Beat the egg with a little flour, into the creamed mixture.
4
Continue beating for a few minutes before mixing in the rest of the flour.
5
Flour the dates lightly and chop finely.
6
Put dates into a bowl and pour the boiling water over them.
7
Mix in the baking soda and the vanilla.
8
Gradually blend this mixture into the batter, mixing
9
in well.
10
Transfer to an 11-by-7-inch, lightly greased cake pan,
11
spreading out evenly.
12
Bake in a 350 degree (175 C.) oven for 40 minutes.
13
Melt the butter in a small saucepan and add the sugar and the cream.
14
Simmer gently for 3 minutes.
15
Cut the
16
hot pudding into squares and cover with the sauce.
17
Place under a hot broiler until it bubbles.
18
Take care, as it burns easily.
19
Serve at once.

1207

kcal

Calories

Fat

103

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 12 ingredients. The key ingredients include: 4 tbsp (60 ml) butter, at room temperature, 3/4 cup (175 ml) granulated sugar, 2 cups (475 ml) flour, 1 tsp (5 ml) baking powder, 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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