Sticky Toffee Pudding

Sticky Toffee Pudding


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Toffee pudding might be a less famous dessert, but if you follow this recipe it will become one of your family favorites in no time!

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Time needed

20 min preparation + 4.5 hour cooking

Serving Size / Yield

10 servings


  • 1 ½ cups pitted and chopped dates
  • ½ cup whole milk
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon pumpkin pie spice
  • 1 ¼ cups flour
  • 2 cup brown sugar
  • 1 stick melted butter
  • 2 eggs
  • 1 ½ teaspoons orange zest
  • 1 cup heavy cream
  • ¼ cup butter
  • 1/8 teaspoon grated nutmeg

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Line the crock pot with two layers of tin foil and press the foil into the corners. Spray the foil with cooking spray. In a saucepan over medium heat, simmer the dates and milk for 4 minutes. Remove the pan from the heat and stir in the baking soda. In a bowl, whisk together the baking powder, salt, pumpkin pie spice, and flour. In a separate bowl, whisk 1 cup sugar, the melted butter, eggs, and orange zest. Whisk with the dates until combined and then stir in the flour mixture. Pour the batter over the foil and cook for 4 hours on low. Place a layer of paper towels under the lid for a tight seal and cover with the lid. Continue to cook until the middle of the cake is set and then allow it to cool.

Boil the remaining brown sugar, the cream, and the butter to a boil in a saucepan over medium-high heat. Stir often and cook for 5 minutes. Remove from the heat and stir in the nutmeg. Poke holes into the cake and pour half of the sauce over it so the cake absorbs some sauce. Pour the remaining sauce over the cake and serve.

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