Mary Sheehan Coming Home To Cook

February 8, 2015

Sticky Toffee Pudding

Filed under: home base,Recipes — admin @ 10:39 pm


I recently made these little cakes for a friends birthday. To Say the least, they were an amazing hit! Served hot out of the oven with a warm toffee sauce and a splash of cold whipped cream they are comfort food at it’s best.


Preheat oven to 350. These can be made in any size muffin (cupcake) tins or a 9″ round or square cake pan.

Chop 3/4 cup pitted dates into small pieces. Put into a mixing bowl. Pour 1 1/4 cups boiling water over and add 1 tsp. baking soda and let cool.

Sift 1 cup plus 1 Tbl. white flour with 1 tsp. baking powder. Cream 3/4 cup white sugar with 1/4 cup soft butter until light and fluffy.  Add 1 egg and 1 tsp. vanilla extract and beat well. Slowly beat in flour and add dates.  Mix all the ingredients together until well blended. Grease and flour pans and pour batter in.

The cupcake tins take about 18 minutes and the 9″ cake takes about 35 minutes.


In a double boiler melt 2 TBL. butter. Add 1/2 cup heavy cream, 1 cup light brown sugar and whisk until sauce thickens, about 6 minutes. Spoon over cake and serve with a dollop of very cold, fresh whipped cream.    ENJOY!

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