Wednesday, January 19, 2011

English Sticky Toffee Pudding

I made this traditional British sweet treat last weekend (among another that will be posted, ASAP! I promise!) for a friend's birthday. It was a total surprise for her- I had no idea if she, or the other guests would even like this ..but it's worth a try and who doesn't LOVE toffee? I know I do.
I had been watching none other than The Food Network (If you know me at all, this is the ONLY station on in my house.) I saw this talked about on an episode of  "Diners, Drive-ins and Dives" I believe..don't quote me. here's the skinny on this super rich, super jaw dropping dessert- get ready to wow your friends with the intense rich flavors!


  • 1 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup pitted dates
  • 1 1/4 cups boiling water
  • 1 teaspoon baking soda
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla


  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
  • 1 cup heavy cream, whipped

I made my own Whipped Cream:
1 cup heavy whipping cream
About 1 tablespoon of vanilla extract ( I didn't measure, just start low and add to taste)
1/2 Cup of Granulated Sugar


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. 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.

This is a VERY rich dessert and makes a ton. I also just baked it in a 9x13 Pyrex glass baking dish. The moans, groans and finger marks left in the whipped cream, and the toffee sauce was a sign it was pure success!

Enjoy! Let me know if you enjoy this as much as I do!


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