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Sticky Toffee Pudding

 Sticky Toffee Pudding
Wow your guests with their own mini cake-like dessert. This super moist treat is topped with a warm brown sugar sauce.—Taste of Home Test Kitchen
6 ServingsPrep: 40 min. Bake: 15 min. + cooling

Ingredients

  • 1 package (8 ounces) pitted dates
  • 1 cup orange juice
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 tablespoon grated orange peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • TOFFEE SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 cup heavy whipping cream
  • Vanilla ice cream or whipped cream

Directions

  • In a small saucepan, combine dates and orange juice. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat;
  • cool. Pour into a blender; cover and process until smooth.
  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Combine

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Sticky Toffee Pudding (continued)

Directions (continued)

  • the flour, baking powder, salt, ginger, cinnamon and baking soda;
  • gradually add to creamed mixture. Stir in date mixture, orange peel
  • and vanilla.
  • Fill six greased 4-in. fluted tube pans two-thirds full. Bake at
  • 375° for 14-18 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes on a wire rack.
  • Meanwhile, in a small saucepan, melt butter; stir in brown sugar and
  • cream. Bring to a boil over medium heat, stirring constantly. Remove
  • from the heat. To serve, invert puddings onto dessert plates. Serve
  • warm with sauce and ice cream or whipped cream. Yield: 6 servings.
Editor’s Note: To bake in 10-oz. ramekins, divide among six greased ramekins. Bake at 375° for 22-26 minutes or until a toothpick comes out clean.
Nutritional Facts: 1 pudding with 1/4 cup sauce (calculated without ice cream or whipped topping) equals 999 calories, 48 g fat (29 g saturated fat), 240 mg cholesterol, 894 mg sodium, 138 g carbohydrate, 5 g fiber, 10 g protein.