Wednesday, April 3, 2013

Sticky Toffee pudding!

Sticky toffee pudding

Here is a dessert that is sure to test the fate of even those who claim not to posses a sweet tooth. This dessert was the highlight of our daughter’s first birthday bash and almost every guest made it  a point to compliment this delightful treat. One of the best dessert I ever made and this is a keeper recipe..Enjoy friends…

For the Toffee Sauce

Heavy cream 2 ½ cups
Dark brown sugar ¾ cup, packed
Butter 1 TBSP
pinch of salt

For the pudding

Pitted dates 1 ½ cup pitted dates, coarsely chopped (I used medjool variety)
Water around ¾ cups
Baking powder 2 tsp
All purpose flour 1 cup
Grated ginger ¼ tsp
Vanilla extract 1 tsp
Unsalted butter, softened 3 TBSP
White sugar 2/3 cups
Eggs 2 large


Preheat oven to 350 degrees F.

Lightly grease an 8*8 pan with butter and set aside.

Place the chopped dates into a medium saucepan and cover with the water.  Bring to a rolling boil, stirring occasionally, for about 20 minutes. Switch off and let it stand for another 10-15 minutes to cool down, and then mash slightly with a spoon or fork. Set aside.

In a medium bowl, combine the flour, ginger, and baking powder. Blend this well.  In a separate bowl, cream the butter and sugar using an electric mixer.  Add in the eggs, one at a time, blending well after each addition.  Add in the vanilla.  Gradually beat in the flour mixture.  Stir in the date mixture and mix gently using a wooden spoon.  Transfer the mixture into the greased baking pan.  Place the pan into the oven and bake for 40 minutes or until a wooden toothpick comes out clean when inserted into the center of cake. Remove pan and set onto a cooling rack for 10 minutes.  Run a knife along the inside edge of the pan and gently turn the cake onto a plate. Cut the cake into squares and set aside.

While the cakes are baking prepare the toffee sauce.  Bring the cream, brown sugar, butter and salt to a boil in a medium saucepan, stirring often to melt the sugar.  Lower the heat and simmer, stirring constantly, for 5 minutes or until the mixture is thick enough to coat the back of a wooden spoon.  Pour sauce over each prepared sticky pudding.  Serve immediately.  Enjoy!!

Cooked, mashed dates

In a bowl, add the flour, baking soda and grated ginger

In another bowl, cream butter and sugar and beat eggs and then add the vanilla extract






Slowly add the flour mixture followed by mashed dates

Pour into greased cake pan and bake

Finished cake







Sticky toffee pudding

Notes: Alternatively, you can bake the pudding (cake) in a muffin pan or ramekins for individual servings. I shall updated a picture on those soon..



  1. wow this looks really good!i already have a huge sweet tooth!!


  2. Elegant dessert, cant take my eyes from ur clicks.

  3. hi,how many servings will this yield?

    1. Hello Zeb, this will yield about 12-15 servings :)

    2. tried this out and it turned out deicious!!!

    3. Yea! Thank you for the feedback Zeb, am so happy to know you enjoyed this :D

  4. Replies
    1. Hi Disni..yayy, thanks a bunch for the feedback, its one of its kind, isnt it. we love it too...



Thanks for visiting...We appreciate your time..Happy cooking and don't forget to come back!!!!!


Related Posts Plugin for WordPress, Blogger...