Sticky Toffee Pudding


  • 8               oz chopped pitted dried dates
  • 1 1/2         cups water
  • 1/3            cup butter
  • 1               cup firmly packed brown sugar
  • 2               tsp vanilla essence
  • 2               extra large eggs
  • 3               tbsp molasses
  • 2               tbsp golden syrup dark corn syrup
  • 1               2/3 cup all purpose flour
  • 1 1/2         tsp baking powder
  • 1               tsp baking soda


  1. Put the dates and water in a small saucepan and bring it to a boil.  When it starts to boil turn the heat to low and simmer for a couple of minutes.  Let it stand for a few minutes while you prepare the rest of the batter.
  2. Cream together the butter, brown sugar and vanilla, till it is light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Puree the date mixture in a food processor.
  5. Add the molasses and golden syrup and beat well.
  6. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
  7. Add the hot mixture immediately to the batter and mix until smooth.
  8. Pour batter into a well greased and floured muffin tins and bake for about 18-20 min in a preheated 350 degree oven until the centre is just firm.

Toffee Sauce

  • 1/2         cup whipping cream
  • 1/4         cup butter
  • 1/4         cup firmly packed brown sugar
  • 1            tbsp molasses
  • 2            tbsp golden syrup
  • 2            tsp vanilla essence


Put all the ingredients in a small saucepan and bring it to a boil.  Boil for 2 minutes before serving over the baked pudding.


You can bake this cake in a bundt pan.  Grease and flour it well.  Bake in a preheated 325 degree F oven for 55-60 min.

Serve it warm with Toffee sauce.

To grease the pan well:

Freeze the pan, then brush it with melted butter and dust it with flour or spray pam on it.

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