ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sticky Toffee Pudding

Paule Hible
Yield Makes 6 servings
Darlene Watson first tasted these puddings on a trip to Australia. More cake than custard, they are surprisingly easy to make. Prep and Cook Time: about 1 hour.


  • 1 cup chopped pitted dates
  • 1 teaspoon baking soda
  • 2 tablespoons butter, at room temperature
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • Toffee Sauce
  • Crème fraîche or sour cream

Nutrition Information

  • calories 653
  • caloriesfromfat 26 %
  • protein 6.6 g
  • fat 19 g
  • satfat 11 g
  • carbohydrate 119 g
  • fiber 2.4 g
  • sodium 803 mg
  • cholesterol 125 mg

How to Make It

  1. Preheat oven to 350°. Lightly butter and flour six 8-ounce ramekins.

  2. In a small bowl, pour 1 cup boiling water over dates and baking soda and stir.

  3. In another bowl, with a mixer set on medium-high speed, beat butter, brown sugar, and eggs until blended, scraping down sides of bowl as necessary. Gently stir in flour, baking powder, salt, and date mixture just until combined. Pour mixture evenly into ramekins and set on a baking sheet.

  4. Bake until tops spring back when lightly pressed in the center, 30 to 40 minutes. Let puddings cool about 20 minutes.

  5. Run a paring knife around inside of each ramekin. Invert a dessert plate over each and, holding both tightly together, invert again to unmold pudding. Turn puddings right side up and drizzle with a little toffee sauce. Top with a dollop of crème fraîche or sour cream and serve with remaining sauce.