Sticky Toffee Pudding With Butterscotch Sauce

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Photo Credit: 

Becky Luigart-Stayner



3/4 cup superfine sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
2 eggs
1-1/3 cups scone flour (see note below)
6 ounces dates, finely chopped
1 teaspoon baking soda


For pudding: Preheat oven to 300°F. Butter and flour an 8x6x2-inch baking dish or casserole.

In a bowl, combine sugar, butter, and vanilla. Using an electric mixer, beat on low until well mixed and creamy in color. Add eggs, one at a time, beating well after each. Fold flour into mixture.

Bring 1 cup water to a boil in a saucepan, add dates, return to boiling, and cook for 2 minutes. Remove from heat and add baking soda (adding it when mixture is on heat will cause it to rush over top of pan). Add dates and water to batter and mix well.

Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.



3/4 cup packed dark brown sugar
1/2 cup superfine sugar
1/2 cup (1 stick) unsalted butter
1-1/4 cups dark corn syrup
1 cup heavy cream
whipped cream or ice cream (optional)


For sauce: In a saucepan, combine sugars, butter, and corn syrup and gently bring to a boil. When it starts to bubble, add cream and return to boiling. Make sure sugars are melted. Keep sauce warm.

Drizzle sauce over pudding. Serve slices drizzled with more sauce. Top with whipped cream (if using).

Additional Resources: 

How toMake Scone Flour

Sift together 1 pound all-purpose flour with ⅛ cup baking powder.


Makes 9 servings.


Catherine Boeckmann, Indianapolis, Indiana

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