sticky toffee pudding; reinvented.


my last post on a sticky toffee pudding almost resigned to the idea that perfection had been attained. i say perfection because the recipe was from a site gloating in how-to-cook-the-perfect-everything. while there was a time i believed everything had to have a perfect version to it, with time also came wisdom to know the difference between perfection and excellence thereby paving way for pursuit of excellence instead.  so while perfection may not be attainable, we might just catch excellence along the way. i probably got you thinking why all the talk about perfection vs. excellence. it’s only because while i thought i had almost aced a good sticky toffee pudding, i realized i had bettered it with this.


  • 225 grams wet dates (such as medjool), pitted and finely chopped
  • 1 cup (250 milliliters) hot coffee (1 cup boiling water mixed with 1-2 teaspoons of instant espresso powder)
  • 1 1/2 (225 grams cup all purpose flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 85 grams unsalted butter
  • 3/4 cup (125 grams soft dark brown sugar)
  • 2 eggs
  • 1 teaspoon vanilla extract

toffee sauce

  • 1/2 cup (125 grams unsalted butter)
  • 1 cup (170 grams soft dark brown sugar)
  • 3/4 cup (190 milliliters) heavy cream
  • 1/2 teaspoon salt


  1. preheat the oven to 350 F and line a 9-inch pan with butter (a 9 inch square pan is fine too).
  2. in a small bowl, stir together the chopped dates and coffee and set aside. the coffee adds a nice level of depth to the cake, and you can barely taste it. but if you would prefer, use hot water instead. set aside.
  3. in another bowl, combine the flour, baking soda, baking powder and salt, then set aside.
  4. cream the butter and brown sugar together until creamy and light. you can use any kind of brown sugar you like. i prefer dark muscovado because it has a deep, richer flavor.
  5. gradually add in the eggs and vanilla and beat for several minutes.
  6. stir in 1/2 of the flour mixture, followed by the date mixture, followed by the rest of the flour mixture.
  7. pour the batter into the prepared tin and bake for 25-30 min or until a toothpick inserted comes out clean.
  8. pierce the cake multiple times using a skewer or chopstick. this ensures that the cake will absorb all of the toffee sauce.
  9. to prepare the toffee sauce, combine the butter, brown sugar and cream in a saucepan over medium heat.
  10. stir the mixture constantly until it melts and bring it to a boil. reduce the flame to medium-low and boil for around 5 minutes until the mixture thickens.
  11. add the salt, and you can also add 1 teaspoon of vanilla extract should you wish.
  12. pour the toffee sauce over the cake, reserving 1/2 cup for topping.

the pudding has a moist soft sponge-y texture and is delicious to say the least. the toffee sauce has a deep, rich flavour making the pudding incomplete without it. i like to serve my pudding with a generous drizzle of toffee sauce before warming it in short bursts in a microwave oven. it must be served warm, with a scoop of good old plain vanilla icecream, if you must. you may think this to be a rather sickishly saccharine dessert but it isn’t exceedingly so. the sauce keeps well in the refrigerator. so does the pudding. this makes a great winter dessert or one for a dark wet june monsoon afternoon. or a grey august melancholic monsoon night. you don’t really need a reason. gratifying, comforting, indulgent; my idea of hygge.

here’s a video of how-to, just in case. the recipe can also be found on the Martha Stewart site.


sticky toffee pudding – what’s not to love?


i don’t really know when was it that i happened to fall for this one. have always loved the idea of a date and walnut quick bread. or date pancakes. perhaps date granola bars. you get it.

if you read Enid Blyton as a child like i did, you would delight in this read.

an internet search on a sticky toffee pudding recipe returns endless results. but my search quite ended with this version from the guardian. i think the secret to a good sticky toffee pudding really lies in its toffee sauce. use only dark muscovado sugar and medjool dates for best results. and yes, serve warm! with ice cream, if you must.

175g medjool dates, stoned and roughly chopped
1 tsp bicarbonate of soda
300ml boiling water
50g unsalted butter, softened
80g caster sugar
80g dark muscovado sugar
2 eggs, beaten
175g flour
1 tsp baking powder
75g walnuts

for the toffee sauce
115g unsalted butter
75g golden caster sugar
40g dark muscovado sugar
140ml double cream

1. Pre-heat the oven to 180C. Butter a deep bottom baking dish.

2. Make the sauce by putting all the ingredients into a pan with a pinch of salt and heating slowly until the butter has melted, then turn up the heat and bring to a boil. Boil for about 4 minutes, until the sauce has thickened enough to coat the back of a spoon. Pour half the sauce into the base of the dish and then put it in the freezer while you make the rest of the pudding.

3. Put the dates and bicarbonate of soda in a heatproof dish and cover with boiling water. Leave to soften while you prepare the rest of the pudding.

4. Beat together the butter and sugar until fluffy, and then beat in the eggs, a little at a time. Stir in the flour, baking powder, and a pinch of salt until well combined, and then add the dates and their soaking water, and the walnuts, and mix well.

5. Take the dish out of the freezer and pour the batter on top of the toffee sauce. Put into the oven for 30 minutes, until firm to the touch, and then take out of the oven.

6. Heat the grill to medium, and poke a few small holes evenly over the surface with a skewer or fork, and then pour over the rest of the sauce. Put briefly under the grill, keeping an eye on it as it can easily burn.

this has really got to be the ultimate stodgy, gooey and unapologetically sweet sticky toffee pudding ever!

restaurants where i thought their version of sticky toffee pudding came, well, close to this! nevertheless, i’m no longer ordering this off a restaurant menu!

the black rabbit, bangalore

sticky #toffee #pudding #instapic #foodpic #foodgram #lazymornings

A post shared by Priya Francis-Jacob (@pf2979) on

the social, bangalore

fenny’s lounge, bangalore