English Sticky Toffee Pudding


Yield: 1 serving
Community Recipe from


  • pudding bar(s) butter soften


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  3. English Sticky Toffee Pudding
  4. Recipe courtesy Marie Simmons

  5. Prep Time:20 minInactive Prep Time: -- Cook Time:45 min
  6. Level:
  7. --
  8. Serves:
  9. --

  10. Ingredients
  11. 1 cup plus 1 tablespoon all-purpose flour
  12. 1 teaspoon baking powder
  13. 3/4 cup pitted dates
  14. 1 1/4 cups boiling water
  15. 1 teaspoon baking soda
  16. 1/4 cup unsalted butter, softened
  17. 3/4 cup granulated sugar
  18. 1 large egg, lightly beaten
  19. 1 teaspoon vanilla

  21. 1/2 cup unsalted butter
  22. 1/2 cup heavy cream
  23. 1 cup packed light brown sugar
  24. 1 cup heavy cream, whipped

  25. Directions
  26. Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.

  27. Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 minutes.

  28. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

January 2012

This recipe is a personal recipe added by DiverDee and has not been tested or endorsed by MyRecipes.

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