Sticky Toffee Pudding2019-07-02T16:02:25-04:00

Sticky Toffee Pudding

Presented by Braveheart Highland Pub



  • 5 1/4 cups pitted and chopped dates
  • 1 T baking soda
  • 4 1/2 cups boiling water
  • 1 cup unsalted butter
  • 2 1/4 cups sugar
  • 6 eggs
  • 3 1/3 cups cake flour

Caramel sauce:

  • 2 1/4 cups brown sugar
  • 1 3/4 cup evaporated milk
  • 1 cup unsalted butter
  • 1 T vanilla extract


For the cake: Preheat oven to 350°F.

In a medium bowl combine the dates and baking soda. Pour enough boiling water over the dates just to cover them.

Cream butter with the sugar until light. Beat in the eggs and mix well to combine. Add the flour and date mixture (including the soaking water) to the egg mixture and fold to combine. Pour the batter into a prepared 9 x 13-inch baking pan. Bake for 30 to 40 minutes, until the center is springy. Let cool slightly for 15 to 20 minutes before serving. (If making ahead of time, cool to room temperature and reheat gently.) Slice and serve warm with caramel sauce over the top.

For the caramel sauce: In a small saucepan combine the brown sugar, evaporated milk, butter, and vanilla extract. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Use immediately.

Serves 8–10

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As seen in the Summer/Fall 2019 Issue

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