Sticky toffee pudding

Sticky toffee pudding

I always thought I wouldn't like sticky toffee pudding because of the dates. But boy was I wrong!

Sticky toffee

The first time I ate this I was in England. It was raining and we had a long travel day ahead of us and I needed comfortfood. I told myself that I should try this at least once so I ordered it.

sticky toffee pudding

Amazing. You don't taste the date because it's been blended up. They also served a curstard with it as well as the toffee sauce so that's why I did both too.

You might think it's a bit too much with the custard as well but it's a different kind of sweetness and really works well with the toffee.

While the cake is baking you're going to make the toffee sauce and the custard. Although you can always buy storebought custard if you want to skip that part.

Sticky toffee pudding

Sticky toffee pudding
cooking time20 min
total cooking time45 min
servings: 12


  • 150 grams dates
  • 100 ml boiling water
  • 90 grams full fat butter at room temperature
  • 120 grams brown casterd sugar
  • 2 eggs
  • 2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 1 teaspoon bakingsoda
  • 190 grams selfraising flour
  • 120 ml milk

for the toffee

  • 150 grams brown casterd sugar
  • 50 grams butter
  • 200 ml heavy cream

for the custard

  • 4 eggyolks
  • 3 tablespoon sugar
  • 150 ml full fat milk
  • 150 ml heavy cream
  • 1 teaspoon vanilla essence
  • t teaspoon cornstarch


  • Preheat the oven to 200 degrees celcius.
  • Blend the dates with the boiling water until you have a puree.
  • Whisk the butter with the eggs and sugar until combined. Add the salt, vanille, bankingsoda, date puree and milk. Then stir in the flour until well combined.
  • Grease an ovendish and pour in the batter. Bake until cooked, about 30 minutes.
  • For the toffee let the sugar melt together with the butter in a saucepan. When the butter and sugar has melted add the heavy cream and keep stirring until you have a sauce. The karamel will at first seperate because of the cold cream but once the cream heats up everything will blend. Remove from the heat and let it cool off.
  • For the custard heat the milk and the heavy cream. In another bowl whisk the eggyolks, cornstarch, sugar and vanilla. Pour this in bit by bit with the milk and heavy cream while stirring. Keep op low heat and stir until you have a nice and thick consistency. Remove from heat.
  • Take the cake out of the oven and pour over half of the toffee sauce. Then serve with extra sauce and custard.
  • Once the cake has completely cooled off I like to serve it with warm custard because I love that warm/cold combination.

Leave a Reply

Your email address will not be published.