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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Sticky Toffee Pudding

Can you suggest baking time for making the pudding in ramekins?

Sticky Toffee Pudding question

The Editors's picture

To be honest, I’ve only made these in the baking dish as this was the way it was made in England. The photographer for our cookbook chose the ramekins, probably because it looks very pretty. After researching this, it seems as if the baking time doesn’t really change. It’s a pudding, so keep in mind that it will look very watery at first. Pour the batter halfway up the side of the ramekins. And bake until the center of each cake is just set and a toothpick or knife inserted into the middle of each comes out clean. So you may need to keep your eye on the ramekins but you’ll know when it’s done by the usual methods.

As the reader below says, it’s a very sweet and rich showstopper of a dessert. You don’t need a lot.  So the individual ramekins might be a good idea! Let us know how it works!

Holy cow, that's a dessert

I've always wanted to try Sticky Toffee Pudding and holy cow. This is most luscious dessert I have have had. I poured cream on the side to cut the sweetness. But it is definitely a showstopper. I made the cake pan and it was nice and moist. I thought it was too watery but never made a true pudding before and it came out just right. Thank you!

Sticky Toffee Pudding

The Editors's picture

Ha! I can tell you made this recipe because that was exactly my reaction when I tasted it! “Holy cow!” It’s very moist, rich, and sweet.  And, yes, the “watery” nature when the pudding first goes in the oven is exactly right! Glad you enjoyed!