This is a very traditional English dessert and there is is reason it is a tradition because it is amazing! Now as most people know, pudding in England or Scotland just means dessert so this is a specific pudding served for Christmas dinner. It is a spongy cake made with sugar, sugar, sugar and dates:) and then it is topped with a rich brandy or scotch toffee syrup. It is truly one of the best parts of Christmas dinner. It is rich, sweet, salty everything you want in a holiday dessert.

You can make this in individual portions using a muffin tin or ramekins or you can make a large cake in a 9″x13″ baking dish or use a bunt cake pan.  This recipe is for individual cakes.  If you choose the other methods you will need to adjust the bake time.

Sticky Toffee Pudding

A traditional English dessert. Perfect for Christmas dinner!

Servings 12


  • 6 oz. 6 oz chopped and pitted dried dates
  • 1 cup Water
  • 3 Earl Grey tea bags
  • 1/2 teaspoon Baking soda
  • 1/4 cup Butter, room temperature
  • 2/3 cup Firmly packed brown sugar
  • 1 1/2 teaspoons Vanilla extract 
  • 2 medium Eggs
  • 2 Tablespoons Molasses
  • 1 1/2 Tablespoons Dark corn syrup
  • 1 cup + 2 Tablespoons All purpose flour
  • 1 teaspoon Baking powder

Toffee Sauce

  • 1 cup Heavy whipping cream
  • 1/2 cup Rum or brandy
  • 1/4 cup Firmly packed brown sugar
  • 4 teaspoons Vanilla extract


  1. Preheat oven to 350°

  2. Grease and flour a muffin tin.

  3. Bring water to a boil in a small saucepan.  Turn off heat and steep tea bags for about 5 minutes.  Remove tea bags and set tea water aside.

  4. In a food processor, blend dates, tea water and baking soda until a thin batter is formed. Set aside.

  5. In a large bowl, using a hand mixer, cream together butter, brown sugar and vanilla extract.  Add one egg at a time to the butter mixture.  Add molasses and dark corn syrup to butter mixture and beat well.

  6. In a medium bowl, sift flour and baking powder. Slowly add flour mixture to butter mixture mixing well until a batter is formed. Add in the date mixture to the batter and mix well using a spatula.  Pour batter into prepared muffin tin filling each cup half way.

  7. Bake for 18-20 minutes until the center is set.  Allow to cool for 10 minutes. Remove each pudding and place on dessert plate. Pour toffee sauce over puddings. Serve.

Toffee Sauce

  1. Bring all toffee sauce ingredients to a boil and whisk every now and then for about 15 minutes or until the sauce is slightly thickened.

Needed Items