Sticky Toffee Pudding


England is famous for its toffee! Imagine tasting a moist cake filled with dates and drenched in caramel sauce, served warm and topped with whipped cream. It is on many restaurant menus in the old country, especially in the Lake District where author Beatrix Potter lived. She wrote and illustrated many well-known children’s books, including The Tale of Peter Rabbit. My recipe comes from one of my favorite tea cookbooks—The Great Tea Rooms of Britain, by Bruce Richardson.

Sticky Toffee Pudding

1 cup & 1 tbsp. all-purpose flour
1 tsp. baking powder
3/4 cup pitted dates
7 tbsp. unsalted butter
3/4 cup granulated sugar
1 egg, lightly beaten
1 tsp. baking soda
1 tsp. vanilla
1 1/4 cup boiling water
5 tbsp. packed brown sugar
2 tbsp. heavy cream

Whipped cream for topping


Heat the oven to 350ºF. Butter an 8×6-inch baking dish. (I used an 8×8-inch pan).

Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. Chop the dates fine; toss with 1 tablespoon flour in a small bowl.

Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture.

Add dates, baking soda and vanilla to the 1 1/4 cups boiling water, stirring to combine; add to batter, beating until well blended. Pour batter into a prepared baking dish; bake until set and well browned on top, 35 to 40 minutes. Remove from oven to wire rack.

Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top is bubbly, about 1 minute. Serve warm with whipped cream.

Have you tried Sticky Toffee Pudding? Or have you made a similar dessert?



*This article first appeared on Stitches Thru Time Writers.



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