Sticky Toffee Pudding

Antoine went to Dublin for work and he ate one night at a local pub and ordered the Sticky Toffee Pudding. He was so amazed by the taste he send me a picture and told me that I HAD to try to make it again.

I tried once, it was quite good but still not the best. I was not having it, so searched for a new recipe or maybe even try out one myself. Some time later, I found a better recipe and combined it with the last one I read.

This one turned out very nice, sticky, and soooo good I had to share the recipe. Hope you’ll try and love it 🙂

Your Turn: the Recipe

This makes one 20cm diameter cake


  • For the date mixture:
    • 225 gr stoned and chopped dates
    • 100 ml boiling water
    • 75 ml coffee
    • 15 gr vanilla sugar
    • 2 tbsp black sirup (kandijsiroop)
  • For the batter:
    • 85 gr butter (room temp)
    • 140 gr brown sugar (madera)
    • 2 eggs
    • 100 ml milk
    • 175 gr self raising flour
    • 1 tsp of baking powder
  • For the Toffee sauce:
    • 175 gr brown sugar
    • 50 gr butter
    • 225 ml heavy cream (40%)
    • 1 tbsp of black sirup (kandijsiroop)


First you’ll need to hydrate the dates and infuse them with flavor. Use a bowl that can resist to heat and put the chopped dates in. Pour in the boiling water and coffee and let it rest for 10 min. With a fork, mash them a little and add the vanilla sugar and black sirup. Stir and leave to soak for 30 min. When time’s up, mix with a handmixer until it forms a thick paste. Now we can start the batter.

Pre-heat oven at 180°C Fan or 160°C Gas. Butter up a 20cm diameter sandwich tin and line the base with a parchment paper.

Into a bowl cream the butter together with the brown sugar by using a fork (no whisk needed for this recipe). When all is well combined add the eggs one at a time and make sure they are well incorporated. Sieve in half of the flour and fold it into the batter with the fork. Add the milk and when the milk has been fully incorporated add the rest of the flour.

Next you’ll add the date mix and fold it into the batter, when everything is just combined you’ll have a runny batter but that’s why the cake is so moist. Pour it into the prepared sandwich tin and place it in your oven for 30 min.

While the cake is in the oven, make the toffee sauce. Put all the ingredients into a non stick pan and bring to a boil. Let it boil for at least 5 min, while stirring occasionally. This needs to become a thick sauce. Let it cool in the pan.

When your cake is baked, take it out of the oven. While still warm and in it’s tin, poke a few holes into the cake (I used a chopstick) and pour over the warm toffee sauce. Let this cool or serve luke warm with whipped cream!

Bonne appétit!




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