Sticky Toffee Pudding

Have yourself a Dickensian holiday this year (without all the ghosts) by making this traditional English dessert. Molly Hanson’s sticky toffee pudding is the epitome of a rich and homey dessert, and is sure to please even the most Scrooge-like guest at your table.


Servings: 8


For the pudding
  • 2 scant cups water, boiling
  • 6 ounces dates, finely chopped
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
For the sauce
  • 1 1/2 cups light brown sugar
  • 1/2 pound butter
  • 6 ounces heavy cream


For the pudding
  1. Preheat the oven to 375 degrees.
  2. Place the dates in a bowl and soften by pouring the boiling water over them. Let sit for a few minutes. Once softened, place the dates and water in a blender and mix until smooth. Stir the baking soda and vanilla into the date mixture.
  3. In a separate bowl, or standing mixer, cream the butter and sugar together. Add the eggs to the butter mixture one at a time.
  4. Sift the flour and baking powder together and then add to the butter and egg mixture. Add the cooled date puree next and blend completely.
  5. Divide the batter between 8 to 10 greased muffin tins.
  6. Bake in the preheated oven until the cakes spring back when touched, about 15 to 20 minutes. Then remove from the oven and cool completely on a wire rack.
For the sauce
  1. Combine sugar, butter and cream in a small saucepan. Stir over heat until the liquid comes to a boil and all the ingredients are combined. Keep the sauce warm until ready to use.
To serve
  1. Once the cakes are cool, dip them in the toffee sauce and re-warm in the oven for 2 to 3 minutes. Serve the cakes warm with additional toffee sauce.

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