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Sticky Toffee Pudding

Author: Charlotte Bothe

Sticky Toffee Pudding Recipe

Here's a figgy twist on an old English favorite. Don't expect American pudding; in Great Britain, "pudding" means dessert, and this one is fantastic. Don't skip the sauce; adding whipped cream or vanilla ice cream wouldn't hurt, either. For a version using alternative sweeteners, see the baker's tips below.

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At a glance

Prep
Bake
Total
Yield
6 individual cakes
Nutrition information

Ingredients

Choose your measure:

Cake

  • 1 cup double diced figs or chopped dried dates
  • 2/3 cup boiling water
  • ¼ cup soft butter
  • 1/4 cup brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 2 tablespoons dark molasses
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached Cake Flour Blend
  • 1/4 teaspoon baking soda

Sauce

  • ½ cup Baker's Special Sugar, or superfine sugar
  • 6 tablespoons butter
  • ¼ teaspoon salt; omit if using salted butter
  • ¾ cup heavy cream

Instructions

  1. Preheat the oven to 350°F. Butter six ¾-cup silicone baking cups or oven-safe custard cups. Combine the figs (or dates) and boiling water, and set aside.
  2. To make the cake: Beat the 1/4 cup butter, brown sugar, salt, and baking powder until fluffy.
  3. Beat in the egg, then the molasses and vanilla, then the flour.
  4. Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter.
  5. Pour into the prepared baking cups. Place molds on a baking sheet.
  6. Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups.
  7. To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color; watch closely to prevent burning.
  8. Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon.
  9. Unmold the cakes and serve with the sauce.

Nutrition Information

  • Serving Size 53g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 150
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 230mg
  • Total Carbohydrate 24g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.