Food, Sweet
Comments 65

Fiesta Friday | Sticky Toffee Pudding

Another Friday means another Fiesta Party with Angie and the gang over at The Novice Gardener! So much fun! Here is my post for this week’s event:

Sticky toffee pudding is one of my top five favorite desserts. The fact that it’s chock full of dates makes it practically a health food to boot! Just don’t mind the sugar, cream, or all of that other nonsense. Focus on the dates and you’re good to go. 😀

This time I served the pudding with freshly whipped cream. I prefer my whipped cream very lightly sweetened, so if you favor a sweeter flavor, double the amount of powdered sugar. As for the leftovers, we enjoyed them à la mode with vanilla gelato. You can’t go wrong either way!

Sticky Toffee Pudding



  • 1/4 cup unsalted butter
  • 1 1/4 cups flour, sifted
  • 2 cups Medjool dates, pitted and coarsely chopped
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs


  • 1/4 cup dark brown sugar, lightly packed
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 2 teaspoons brandy
  • 1 teaspoon vanilla extract

Vanilla Bean Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla bean paste (substitute: vanilla extract)



Preheat oven to 350°. Butter and flour an 8 inch round pan (or ramekins for individual servings).

Bring dates and 1 1/4 cups water to a boil in a medium saucepan. Let boil for 2 to 3 minutes, or until you can mash the dates with the back of a wooden spoon. Remove from heat and stir in baking soda (mixture will become foamy). Set aside and let cool.

Whisk flour, baking powder, and salt in a small bowl. In a large bowl, using an electric mixer, beat butter, sugar, and vanilla in until well blended (mixture will be grainy). Add 1 egg and beat to blend. Add half of the flour mixture and half of the date mixture. Beat until blended. Repeat with remaining  egg, flour mixture, and date mixture. Pour batter into pan.

Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes. Let the cake cool for 30 minutes before inverting it onto a cooling rack.

*Make ahead: Pudding can be made 1 day ahead. Cover and let stand at room temperature.


Bring sugar, cream, and butter to a boil in a small saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat and stir in brandy and vanilla.

*Make ahead: Sauce can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.

Vanilla Bean Whipped Cream

Whisk heavy cream, sugar, and vanilla until soft peaks form.

Pudding and sauce recipe adapted from Bon Appetit

The beginnings of a very "healthy" dessert.

The beginnings of a very “healthy” dessert.



Warm, golden brown goodness.

Warm, golden brown goodness.

Still loving my macro for food shots!

Still loving my macro for food shots!

Take care not to splatter!

Take care not to splatter!

There's nothing like fresh whipped cream. Three ingredients and three minutes later, you've got yourself a bowl of fluffy delight.

There’s nothing like fresh whipped cream. Three ingredients and three minutes later, you’ve got yourself a bowl of fluffy delight.

We begin the plating.

We begin the plating.

Ready to eat.

Ready to eat.

Oh yeaaah.

Oh yeaaah.

Bailey gets tired of waiting for food to magically fall on the ground.

Bailey gets tired of waiting for food to magically fall on the ground. Poor Bay.



  1. That’s great Patty I have the same recipe, and yesterday I bought the dates in order to prepare for a future post! So, do you believe me if I say that I like it, don’t you?

  2. Sticky toffee pudding happens to be in my top 3 favorite desserts, yet I’ve never made it myself. Your photos make this sooooo tempting… I think I have my Saturday project! Thank You :))

  3. Pingback: Fiesta Friday #4 | The Novice Gardener

  4. Wow that looks divine! Ooh that goeey sauce on top! I had made sticky toffee pudding several years ago! Thanks for rekindling my desire(craving actually!) for this. Now I will try your recipe!

  5. Patty, your sticky toffee pudding looks like it comes out of those Michelin star restaurants. Are you sure you made them? LOL, just kidding, of douse you did. Absolutely irresistible! I’m frantically trying to recruit my American buddies to show up dressed to the hilt. Sir Johnny is showing up in his skintight and Saucy and Margot are channeling Dame Edna. Where are my American gals or guys? Patty, you gotta represent. Who else is American?

  6. Patty, so funny that I just heard from you today on my blog . . . and I visited you and you have posted one of my all time favorite desserts. I really adore dates. I am not much of a baker so I often pick up a refrigerated packaged version at my local British deli (yes we have one in West Los Angeles!). Lovely blog, can’t wait to read more.

    • Yes, I’m so glad we’ve connected via Fiesta Fridays! I’m looking at your roasted persimmon custard now. Omg, how have I never had this before??

      • I think that all the time, that is the beauty of the blogging community. I must say I really admire your photography skills, I notice your images definitely stand out from the standard food blogging images I see.

      • That’s so kind of you to say, Sue. I got into photography 2 1/2 years ago, but I’ve only been blogging since August. It is so much fun!!

  7. Sounds heavenly! And I just love dates. You’re right, they are incredibly healthy. And I can’t for the life of me remember the last time I’ve had sticky toffee pudding. Must make amends.

  8. wow- love this! have been wanting to try this for sometime now and your pictures make me want to try this soon enough! i wish i could have this for dessert.. now.. please?

  9. Pingback: Fiesta Friday #5 | The Novice Gardener

  10. I am so dotty i dont know if i commented on this before, but it looks seriously good and i love sticky toffee pudding, am going to try to make it, woo hoo

  11. I wish I had joined the Fiesta last week because I want to eat this!! I LOVE toffee!! I am going to make this for sure Thanks for sharing!

  12. Pingback: Dates and salted caramel cake. | La Petite Casserole

  13. .- just found this again, there I was thinking Patty loves her avocado and chia seeds, her green healthy smoothies and grass fronds (just kidding) but what do I discover (again – early onset alzheimers what can I say) – you ARE human and you also love one of my favourite deserts – sticky toffee pudding, so so good. not adding any seaweed to this though 🙂 (with extra toffee sauce :)!)

    • Hahaha, oh Polianthus, I’m quite the horrible health nut. I’ll eat avocada and chia, but sandwiched in between high fat and high carb meals, plus dessert! 😉 And extra toffee sauce, you say? Only if it comes with an extra scoop of vanilla ice cream, too!

  14. toko tommee tippee says

    terlihat lezat dan indah…
    perlu di coba..
    pasti lezat..
    sangat menarik

  15. toko tommee tippee says

    looks delicious and beautiful …
    needs to try ..
    definitely delicious ..

  16. Pingback: Shout-Out Sunday | feasting with friends

  17. allie says

    How many ramekins will this recipe fill/people will it serve? Im trying to make this for 6 people! Looks fab!

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