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sticky toffee pudding

Sticky Toffee Pudding Recipe

Foodhall Cookery Studio
A quintessentially English dessert starring a marvellously-moist sponge cake fashioned from finely-chopped dates. This pud is best served hot, drenched in a naughtily-indulgent toffee sauce (homemade of course), with a swoop of vanilla ice cream or a vanilla.
Course Dessert


For the date purée

  • 200 gm p​itted dates, chopped
  • 410 ml water
  • 4.5 gm ​baking soda

For the pudding

  • 105 gm u​nsalted butter
  • 135 g​​m all-purpose flour
  • 90 g​​m caster sugar
  • 2 eggs
  • 1 tsp ​​ vanilla extract
  • 15 gm b​aking powder
  • 5 gm ​salt

For toffee sauce

  • 113 gm ​brown sugar
  • 25 gm ​​unsalted butter
  • 50 g​​m cream
  • 1 tsp ​​vanilla extract


To Make The Sticky Toffee Pudding

  • Preheat the oven to 180 degrees C. Grease and line a 6″/7″ baking tin with parchment paper. Alternatively, you can use ramekins to bake individual servings – just be sure to grease the ramekins well beforehand to make it easier to remove the puddings out onto a serving plate.
  • Place chopped dates and water in a saucepan and bring to a boil. Allow the mixture to boil for 1 minute. Stir in the baking soda and continue stirring on the heat for 10-15 seconds.  Remove from heat and blend the dates using an immersion blender. Set aside to cool.
  • Cream the butter, sugar, salt and vanilla till light and fluffy. Add in the eggs one at a time, and mix well to combine.
  • Mix in the cooled date purée. The mixture will be lumpy.
  • Fold in the sifted flour and baking powder. Pour the batter into the prepared tin/ ramekins and bake for 25-30 minutes or until a skewer inserted into the center of the pudding comes out clean. Note that baking time will be lesser if using ramekins.

For the toffee sauce

  • While the cake is baking, combine brown sugar, butter and cream in a saucepan and bring to a boil. Allow to boil until the sugar is all melted. Take off the heat and stir in the vanilla. Reserve.

To assemble the sticky toffee puddings: 

  •  Once the cake is out of the oven, while still warm, poke holes into the cake and pour over the toffee sauce and allow it to soak in for 10-15 minutes. (If using ramekins, wait for a couple of minutes after removing from the oven before running a knife along the edges of the ramekin and inverting the cakes out onto a serving plate. Then, poke holes and proceed to pour over the toffee sauce).
  • Serve your sticky toffee pudding warm with a scoop of vanilla ice cream!
    sticky toffee pudding
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