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Sticky Toffee Pudding

Yield: 12 portions, using straight sided silicone cake molds



283g pitted dates

454g water

¾ tsp. baking soda

226g AP flour

½ tsp. baking powder

¼ tsp. each: cinnamon, nutmeg & ginger

16g Ovaltine

½ tsp. salt

85g unsalted butter; softened

226g granulated sugar

3 large eggs


Method for Pudding:

Preheat oven to 375° F. and butter the 12 outer cups of silicone mold or spray lightly w/ pan spray.  Place on a sheet pan.

Coarsely chop the dates and place in a heavy bottomed stainless steel saucepan, add the water and bring to a boil, reduce heat and simmer for 5 minutes. Remove pan from heat and stir in baking soda (the mixture will foam.)  Let mixture stand for 20 minutes.

In a bowl sift together flour, baking powder, spices, Ovaltine, and salt. In a mixer bowl fitted with the paddle attachment cream the butter and sugar until light and fluffy.  Beat in eggs one at a time, beating well after each addition. Add the flour mixture in 3 batches beating after each addition until just combined. Add the date mixture and with a wooden spoon stir batter until just combined. Pour into prepared molds and add enough water to the sheet pan to just cover the bottom. Bake for approx. 20 to 30 minutes or until a tester comes out clean. Cool on speed rack. 


198g unsalted butter

340g brown sugar

226g heavy cream 

½ tsp. vanilla

Method for Sauce:

In a heavy bottomed sauce pan melt butter over moderate heat and add the brown sugar. Bring mixture to a boil, stirring occasionally until an amber color is achieved. Stir in the cream and vanilla; cook until slightly thickened. Serve warm.