Sticky Toffee Pudding Recipe
House – made toffee pudding served with old grandad whiskey toffee sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pudding
Toffee Sauce
Method
Pudding
Prepare the Dates
In a bowl, combine the chopped Medjool dates with boiling water. Let it soak for about 10 minutes, then mash it into a smooth paste.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and brown sugar together until light and fluffy.
Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Mix the Batter
Gradually add the dry ingredients to the wet mixture, alternating with the date paste and vanilla extract. Mix until just combined.
Bake the Pudding
Preheat the oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
Toffee Sauce
Melt the Butter
In a saucepan, melt the unsalted butter over medium heat.
Add Sugar and Cream
Once the butter is melted, add the brown sugar and heavy cream. Stir continuously until the sugar is dissolved and the mixture is smooth.
Add Whiskey
Remove the saucepan from heat and stir in the Old Grandad whiskey. Mix well.
Serve
Serve the warm sticky toffee pudding drizzled with the toffee sauce.