Saturday, December 22, 2012

Scottish recipes - Sticky Toffee Pudding

Sticky Toffee Pudding

Oh my goodness

Sticky Toffee Pudding

Can I say it again?

Sticky Toffee Pudding

Just those 3 little words get me wanting to dig into a slice of this dreamy cake-like pudding with a velvety sweet, sticky toffee sauce to pour over the top. Delicious

It's heavenly and decadent and all things Winter to me

Sticky Toffee Pudding isn't actually a pudding in the American sense, that's the main difference between Americans and Scots, we call most of our dessert "pudding" so for those of you expecting a vanilla like pudding here, well its more like a cake right?

Us Brits love classic desserts like this so much

Sticky Toffee Pudding stands out from the rest because of its use of dates as the main ingredient


So how can you make this delight you ask?

You will need

For the cake
8oz/225g brown sugar
3oz/85g butter
8oz/225g self raising flour
2 eggs
250ml water
175g pitted dates
1 tsp baking soda
1 tsp vanilla extract
1 tsp ground ginger

For the sauce
6oz/175g fine white sugar
1.5oz/50g brown sugar
100ml fresh whipping cream
3oz/85g butter

  • Pre-heat oven to 375F/190C

  • Grease and flour a 9 inch cake tin, square or round

  • Put dates, ginger and water in a pot and bring to boil, simmer for 3 minutes until dates soften and swell slightly


  • Remove from heat and add in the baking soda, leave to the side to cool slightly

  • Mix butter and brown sugar together in a large bowl until light and creamy
Butter, sugar

Butter, sugar creamed

  • Add in eggs mix again until smooth

  • Sieve in flour and mix well
Flour mix

  • Add vanilla extract and mix well again

  • Pour the date mixture into the bowl and mix well
add the wet ingredients

  • Pour the pudding mix into the cake tin, bake for 30 minutes until browned and cooked through
Cake mix

  • While cake is baking, add sugar, butter and cream into a medium pot and simmer gently until the butter has melted and the sugar has dissolved
Butter, sugar

  • Keep stirring until it thickens and darkens slightly
Toffee sauce

  • Once cake is ready, poke holes in the top with a fork then pour a few spoonfuls of the warm toffee sauce over the top, leave it sit for about 5 minutes to let it soak in
Sticky Toffee Pudding

Sticky Toffee Pudding

  • Serve while still warm, cutting pudding into generous pieces and pouring more sauce over the top

Be prepared for the whole pudding to be gone fast, it is very sweet and delicious and will leave you and everyone in your company wishing you made two

Sticky Toffee Pudding


Scottish Word of the Day - Doon - Down

(Put that sticky toffee pudding Doon you've had enough)


  1. When did you get so good at cooking, and how did I miss the lessons? This looks better than restaurant standard, I really want some!

  2. Hi Angela, how delicious this looks. I'm just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  3. Wow, Angela, this looks amazing. A little more complicated than my box-mix cakes, but I may just have to give it a go!

    Thanks for linking this up with the TALU!

  4. sounds great. Do you have to use self rising flour?

    1. Joanna, I prefer self raising flour as it makes for a softer lighter cake, but you can use any pastry flour or all purpose flour and add baking powder, you might need to add a bit more water also and the cake might be slightly heavier


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