Sticky Toffee Pudding With Butterscotch Sauce

Recipe for Sticky Toffee Pudding With Butterscotch Sauce
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.



Makes 9 servings.

Reader Comments

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Not English

"Dark corn syrup" doesn't exist. Neither does "scone flour". Say if you have replaced treacle, golden syrup or self-raising flour, but don't pretend this is an authentic English recipe. Plus, the picture shows it prepared in ramekins, but doesn't give that recipe.

Not English

Where I live, I am able to purchase dark corn syrup at the store. It does exist.

Not English

For those of us that live across the pond (in the US), dark corn syrup AKA black treacle is available to order from Amazon. I have also found it in the gourmet food section at larger grocery stores. Self-rising flour is the equilvelent to scone flour and is available at most grocers.

scone flour

Hi, Janette. Please note the section of the recipe that instructs as to how to make scone flour if it is not available to you.


Any suggestion abt. Temperature & time when baking in ramekins (like in the picture) instead of an 8x6 pan?