Recipe: Sticky Toffee Pudding

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


Makeny Hess, a Baking & Pastry student from Ogden-Weber Tech College shows us how to make this delicious recipe. Try this cake for something decadent and sweet this holiday season.

Sticky Toffee Pudding



1/4 Cup unsalted butter at room temperature, plus more for the pan

1 1/2 Cups sifted all purpose flour plus more for the pan

1 1/2 Cups chopped and pitted dates (about 6 ounces)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1 Cup sugar

1 teaspoon vanilla extract

2 large eggs


1 1/4 Cups packed light brown sugar

1/2 Cup heavy cream

1/4 Cup (1/2 stick) unsalted butter

1 teaspoon brandy (optional)

1/2 teaspoon vanilla extract

whipped cream or vanilla ice cream

For the pudding:

  1. Preheat oven to 350 degrees. Butter and flour bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
  2. Whisk 1 1/2 cups flour, baking powder, and salt in small bowl. Using an electric mixer, beat 1/4 cup butter, sugar and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture and date mixture. Pour batter into mold.
  3. Bake until a tester inserted into the center of the cake comes out clean, 40-45 minutes. Let cool in pan on wire rack for 30 minutes. Invert pudding onto rack. Do ahead: Can be made 1 day ahead. Cover and let stand at room temperature.

For sauce:

  1. Bring sugar, cream and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. Do ahead: Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
  2. Cut cake into wedges. Serve with sauce and whipped cream.

You can get more information on Ogden-Weber Tech College here.