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Sticky Toffee Pudding

From Rose & Crown.



  • 12 oz dates chopped and blanched
  • 8 oz hot water
  • 2 tsp vanilla extract
  • 2 tsp baking soda
  • 1 lb all-purpose flour
  • 2 tsp baking powder
  • 4 oz butter unsalted
  • 12 oz sugar
  • 2 whole eggs
  • 1/4 tsp salt

Butter Rum Toffee Sauce

  • 1 oz butter
  • 4 oz heavy cream
  • 3 oz dark brown sugar
  • 1/2 oz dark rum

Custard Sauce

  • 8 egg yolks
  • 3 oz castor sugar
  • 1 vanilla bean
  • 1/2 pint milk
  • 1/2 pint heavy cream



  1. Chop dates and add to hot water.

  2. Stir in vanilla and baking soda.

  3. Cream butter and sugar, add eggs one at a time.

  4. On a low speed, add half flour and baking powder and all of the liquid; mix until combined.

  5. Fold in the rest of the flour to mixture.

  6. Fill in a greased mold half way and bake for 15 minutes at 325ºF.

Butter Rum Toffee Sauce

  1. Combine butter, sugar and cream in a saucepan over medium heat.

  2. Bring to a boil.

  3. Remove from heat and add rum. Stir until incorporated. Serve hot.

Custard Sauce

  1. Beat egg yolks and sugar together in a bowl until well blended.

  2. Scrape the inside of the vanilla pod into the milk and cream in a saucepan. Bring to a boil.

  3. Sit a bowl over a pan of hot water and whisk the cream into the egg and sugar mixture. The custard will start to thicken.

  4. Keep stirring until it begins to coat the back of a spoon.

  5. Remove the bowl from heat.

  6. Serve warm or cold. Stir the sauce occasionally until cool to prevent a skin from forming.

To Serve

  1. Place a pudding (cake) on a plate.

  2. Top with custard sauce and hot butter rum toffee sauce.