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Sticky Toffee Pudding with Butterscotch Sauce

 Sticky Toffee Pudding with Butterscotch Sauce
The classic Sticky Toffee Pudding is a traditional dessert in Britain. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. —Agnes Ward, Stratford, Ontario
12 ServingsPrep: 30 min. + cooling Bake: 30 min.


  • 2 cups coarsely chopped pitted dates (about 12 ounces)
  • 2-1/2 cups water
  • 2 teaspoons baking soda
  • 1-2/3 cups sugar
  • 1/2 cup butter, softened
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 7 tablespoons butter, cubed
  • 2-1/4 cups packed brown sugar
  • 1 cup half-and-half cream
  • 1 tablespoon brandy
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Whipped cream, optional


  • In a small saucepan, combine dates and water; bring to a boil. Remove
  • from the heat; stir in baking soda. Cool to lukewarm.
  • In a large bowl, cream sugar and butter until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in

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Sticky Toffee Pudding with Butterscotch Sauce (continued)

Directions (continued)

  • vanilla. In another bowl, mix flour and baking powder; gradually add
  • to creamed mixture. Stir in date mixture.
  • Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 30-40 minutes or until a toothpick inserted in center comes out
  • clean. Cool slightly in pan on a wire rack.
  • Meanwhile, in a small saucepan, melt butter; add brown sugar and
  • cream. Bring to a boil over medium heat, stirring constantly. Remove
  • from the heat. Stir in brandy and vanilla. Serve warm with warm
  • cake. If desired, top with whipped cream. Yield: 15 servings (2-1/2
  • cups sauce).