Sticky Toffee Pudding

READY IN: 2hrs 30mins
Recipe by Millereg

From Beginish Restaurant in Dingle, Ireland

Top Review by Mirj2338

Miller, I had a table-full of Brits this weekend and this dessert made me an honorary subject of the Queen! I never saw such a bunch of people so homesick for school lunch dessert in my life! I used pre-smushed dates, very handy! I also used margarine instead of butter to make it non-dairy, and served it with my own non-dairy vanilla ice cream. With something as delicious as this I'm amazed that the sun has set on the British Empire!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Butter 9-inch-diameter springform pan.
  3. Line bottom of pan with parchment paper; butter parchment.
  4. Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.
  5. Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition.
  6. Add half of flour and beat to blend.
  7. Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
  8. Add remaining flour and beat until blended.
  9. Combine instant coffee and baking soda in small bowl.
  10. Pour into date mixture, stirring to dissolve coffee granules.
  11. Add date mixture to batter and beat to blend.
  12. Pour batter into prepared pan.
  13. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
  14. Cool pudding until just warm; unmold; sprinkle with powdered sugar.
  15. Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.

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