Sticky Toffee Pudding
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
This is a fantastic holiday dessert; it’s my dad’s favourite dessert for a good reason! It has a little bit of everything. Warm spices, a beautiful soft texture, add a dollop of your favourite ice cream and a few spoonfuls of homemade caramel sauce, and you have yourself a winner. Sticky Toffee Pudding all winter long!
Key ingredients for this super classic Sticky Toffee Pudding
Dates– The perfect way to add sweetness to any dessert without extra sugar. All natural, baby! When cooked down, they also give a great texture to the finished dish.
Spices: There are a few classic spices in a sticky toffee pudding, each as important as the next. Nutmeg, clove, ginger and cinnamon each add a depth of flavour and roundness, and the ginger adds a slight heat that helps cut the sweetness.
Ice cream: I don’t think I’ve ever Sticky Toffee Pudding without a dollop of ice cream; it doesn’t seem right. This is the time to break out your favourite ice cream flavour and enjoy it!
Tips on nailing this Sticky Toffee Pudding
This recipe is straightforward, but here are a few key steps to ensure your pudding is perfect every time.
Line your pan: A little sheet of parchment paper will help you scoop out your pudding and clean up way easier.
Soak your dates: An unsoaked date is still beautiful, but for a recipe like this, we want them to be super soft and almost bake into the pudding.
A toothpick never lies: Much like a cake, you can test your Sticky Toffee Pudding by inserting a toothpick into it. It won’t come out clean, but you’ll be able to tell the difference between raw batter and sticky goodness.
The sauce is just as good as the pudding!
We can’t have a fantastic pudding and a poor-quality caramel sauce on the same plate. This is a super easy recipe that is sure to impress every time.
The key to a good caramel sauce is not walking away, taking time, and keeping vigilant. Keep your heat low and your cream ready at hand.
Other recipes to check out!
If you liked the sound of this sticky toffee pudding, here are a few other baked goods I think you’ll love!
Ingredients:
- 1 1/4 cup Boiling water
- 2 1/2 cup Chopped dates
- 1/2 cup Milk Plus 2 tbs
- 1 1/2 tsp Baking soda
- 1 1/2 tsp Baking powder
- 2 1/4 cup Flour
- 3 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Nutmeg
- 1/4 tsp Ground clove
- 1/2 tsp Salt
- 1/2 cup Butter Room temp (unsalted)
- 1/2 cup Granulated sugar
- 1/2 cup Brown Sugar Packed down
- 2 tsp Vanilla
- 3 large Eggs
For the Caramel
- 2 cups Brown sugar Packed Down
- 1 1/2 cups Whipping cream (35%)
- 2 tsp Butter
- 1 tsp Salt
- 1 tsp Vanilla
Instructions:
- Preheat oven to 350 and grease and line a 13X9 baking pan with parchment paper.
- Pour boiling hot water over chopped dates. Cover with plastic wrap and let steep for an l 5 minutes. Next stir in the milk, baking soda, and cover again with the plastic and allow to come to room temperature.
- While the dates are softening, let's kick on with the dry ingredients. In a large bowl, sift together the flour and the baking powder. Next add in the cinnamon, ginger, nutmeg, and cloves. Mix until combined.
- Using a stand mixer fixed with the paddle attachment or in a bowl using a handheld mixer, cream together the room temperature butter, brown and granulated sugar. Take your time here to ensure the sugars dissolve as much as possible. Beat on medium-high for 5 minutes. Next up, beat in the eggs, one at a time until fully incorporated. Lastly, add in the vanilla.
- Now, let's start adding in the dry ingredients. Start by mixing in about 1/3 of the flour mixture into the bowl, followed by 1/2 of the date mixture. Repeat this process with another third of the flour mixture, the rest of the date mixture, and then ending with the final third of flour. Mix until combined but do not over mix.
- Pour the batter into the prepared baking pan and place in the oven for 40-50 minutes, or until a toothpick can be inserted into the center and come out clean.
- While the cake is baking away we can get cracking on the caramel sauce. First things first, place a medium-sized pot over medium-high heat and add in the brown sugar, butter, cream and reduce the temperature to medium. Let the mixture boil for about 3-4 minutes and stir frequently. Keep a close eye on this as it could boil over. After 3-4 minutes, remove from the temperature and let cool slightly.
- Serve each slice with caramel and a scoop of vanilla ice cream.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
Similar recipes
Rate & leave a comment
22 Comments
— End of comments —
— No more comments to load —
I made this in 4″ donut moulds. It was delicious but the servings were way too big. I’ll be making it again in the suggeste pan. I don’t know why I can’t simply follow the recipe the way it’s written. Delicious.
Hi Michelle! Switching up pans definitely changes portion sizes, but sounds like it still turned out delicious. Next time in the suggested pan, you’ll get more manageable servings.
I haven’t tried this recipe yet since it’s a larger quantity than I’d like.
Can the recipe be halved?
Hi Lynn! Yes, you can definitely halve this recipe! Just cut all the ingredients in half and bake it in a smaller pan (like an 8×8 or 9×9). The bake time will likely be a little shorter, so start checking for doneness around 25–30 minutes.
Do you pour some sauce over the entire pudding or just individual pieces as it is served. The photo would suggest the entire cake
Yes, I pour it over the entire cake. You can reserve a little bit to add extra to each piece if you’d like!
Thx! So so good, very dense, moist and spicy just how I dreamed sticky pudding would be, dates added a little chewy goodness as well. Sauce so easy and tasty! Everyone shared my sentiments. You must try! .
So happy to hear it lived up to the dream! That sticky, spicy, chewy combo is just the best—thanks for sharing the love!
Thank you for the recipe
Glad you liked it, Kimberly!