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Sticky Toffee Pudding

Cook Time:
30 Minutes
Serves Up To:
6 Servings

Nutrition Information

No nutritional info available at this time.


Toffee Sauce:

  • ½ cup heavy cream
  • 6 Tbsp butter
  • ¾ cup dark brown sugar


  • 6 ounces pitted dates
  • ¾ cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch of salt
  • 4 tablespoons unsalted butter (softened)
  • ¾ cup packed dark brown sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • Vanilla ice cream or lightly sweetened whipped cream (for serving)


    Toffee Sauce

    1. In a medium saucepan, the cream, butter, and dark brown sugar; bring to a boil. Turn down to a simmer for 3-5 minutes until the sauce is thick and the sugar and butter are melted. Cool and reserve for serving.


    1. In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed, and the dates are soft, about 10 minutes.Transfer the dates, without any remaining liquid, to a food processor and puree until smooth.

    2. Preheat the oven to 350°. Spray a silicone muffin mold (fluted for a more traditional look) or an aluminum muffin tin with non-stick spray.

    3. In a small bowl, whisk the almond flour with the baking powder, baking soda and salt.

    4. In a medium bowl, using an electric mixer, or a stand mixer with a paddle, beat the butter with the brown sugar at medium speed until light and fluffy and light in color. Beat in the egg and vanilla, then beat in the date puree.

    5. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops.

    6. Bake for 30 minutes, or until a toothpick inserted into the centers comes out clean; let cool completely.

    7. Unmold the cakes onto individual dessert plates. Rewarm the toffee sauce and drizzle generously over the top of the puddings. Serve with vanilla ice cream or whipped cream.

    Made with these products:

    One pound bag of Blue Diamond finely sifted almond flour
    Almond Flour