Sticky Toffee Pudding

Our thanks to Deana of Victoria, BC for sharing this recipe with us.


4.13 avg. rating (81% score) - 15 votes


  • 1 cup (2 sticks) Natrel unsalted butter, softened, plus additional for greasing pan
  • 1 cup self-rising cake flour plus additional for flouring pan
  • 1 cup pitted dates, finely chopped
  • 1 1/4 cups packed dark brown sugar
  • 2 Tbsp. instant coffee granules
  • 1/3 cup Island Farms by Natrel 18% table cream
  • 1 large egg


  • Preheat oven to 350°F, butter & flour 8”x2” cake pan.
  • Simmer dates in 1 cup water in heavy saucepan, covered, until soft, about 5 mins.
  • Let stand 5 mins.
  • Beat together 1 stick butter & 1/4 cup brown sugar in a large bowl with electric mixer at medium-high speed until light & fluffy, then add the egg until combined.
  • Add flour & 1/8 tsp salt, mix at low speed until just combined.
  • Add dates & coffee granules, mix until just combined well.
  • Pour batter into pan and bake, about 30 mins.
  • Meanwhile, melt remaining stick of butter in a 2-quart heavy saucepan over moderate heat, stir in remaining brown sugar, cream, & a pinch of salt.
  • Stir over moderate heat, uncovered, stirring occasionally, until sugar is dissolved & sauce is reduced to about 1 1/4 cups, 2 to 8 mins.
  • Remove from heat and cover.
  • Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick.
  • Gradually pour half of warm sauce evenly over hot pudding.
  • Let stand until almost all of sauce is absorbed, about 20 mins.
  • Run a thin knife around edge of pan.
  • Invert a plate over pudding and invert pudding onto plate.
  • Pour remaining warm sauce over pudding and serve immediately.
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