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Sticky Toffee Pudding


3/4 cup soft dried pitted Dates, chop roughly

3/4 cup hot Water

1 teaspoon baking Soda

1/2 teaspoon ground Ginger

2 Tablespoon dark Molasses

2 large Eggs

3 tablespoon unsalted Butter

1/4 cup dark brown Sugar

3/4 cup of plain Flour

2 teaspoon baking powder

Sticky Toffee Sauce

1 cup unsalted Butter, at room temperature

1 1/2 cup dark brown Sugar

1 teaspoon Molasses

1 cup Heavy Cream


Preheat the oven to 350 degrees and grease an 8x8 baking dish with butter.

Add the dates to the hot water and add baking soda. Stir gently and let it sit for 5 to 10 minutes.

In a stand mixer add butter, molasses, ground ginger. Now add sugar and beat the mixture. Add egg, mix well and add another egg and baking powder and mix until you have a smooth batter.

Remove the dates and chop them and mix the dates and the water into the mixture and beat gently until it is well mixed. Pour into the greased baking dish and bake it for 30 minutes or until done.

Sticky Toffee Sauce

Melt the butter, sugar and molasses in a small pot over very low heat. Once the butter melts add cream and increase the heat to medium. When the sauce starts bubbling take it off the heat.

As soon as the pudding cake is done. Prick holes in the pudding with fork. Add the sauce to the pudding. This will cover the whole pudding with the glaze of sticky toffee sauce. If any sauce is remaining put at in a small jug and keep it warm.

Serve the pudding at room temperature and serve with vanilla ice cream and the warm sauce.

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