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Sticky Toffee Pudding

There is simply nothing better than what I’m about to share with you. I first tried this dessert at the magical Guinea Grill in London. They actually ran out of the dessert I wanted and suggested I try their famous Sticky Toffee Pudding. The first bite was a life-changing moment. How had I survived without this sweet gooey goodness? It’s simple to make and heaven to eat. It would be a great dessert to make for a small or mighty New Year’s Eve celebration!

Sticky Toffee Pudding

For the cake:
-1 stick softened unsalted butter
-2 large eggs
-1 tsp vanilla
-1 cup pitted dates, finely chopped
-1 1/2 cups flour
-1 cup sugar
-2 tsp baking powder
-1 tsp salt

For the sauce:
-2 sticks unsalted butter
-1 cup heavy cream
-1 cup light brown sugar
-1/4 tsp salt

Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. Place chopped dates into a small bowl and cover with a 1/2 cup of boiling water. Let the dates soften for 5-10 minutes. Meanwhile, combine the dry ingredients and set aside. Cream the butter and sugar, and then add the eggs, vanilla, and date/water mixture. Slowly add the dry ingredients until just combined. Bake for 50-60 minutes, or until nicely browned. A toothpick should come out clean.

Let the cake cool for 5-10 minutes. Run a knife around the edge of the pan and carefully release cake from the pan. Then turn the cake upside-down and place back in the pan! Using a toothpick, poke holes all over the cake so that when you pour the sauce over the cake, it will creep into all those nooks and crannies.

Sticky Toffee Pudding
Buttery Cake

Melt the sauce ingredients together in a saucepan over medium-low heat. Pour a third of the sauce over the cake and let it soak. Then “water” your cake with more sauce periodically throughout the day. When you’re ready to serve, invert the cake onto a platter. Warm the last remnants of sauce and pour over the cake.

This is the perfect cozy winter dessert, but I don’t want to hear you complaining about the butter. Worrying about the butter will kill you faster than the butter, so don’t be a prude. All things in moderation, my friends. Besides, isn’t life worth enjoying?!

Recipe from Everyday Food

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  • Thanks for welcoming me into your h(om)e.

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