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Spirited Sticky Toffee Pudding

  • Author: Lisa Keys
  • Total Time: 45 minutes
  • Yield: serves 10 1x


spirited with brandy and topped off with vanilla ice cream or whipped cream this sticky toffee pudding will transport you to an English pub



8 ounces pitted dates, coarsely chopped

1 cup very hot strong coffee

1 tablespoon brandy

1 teaspoon baking soda

1 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, softened

3/4 cup lightly packed dark Muscovado* sugar

1 teaspoon grated lemon zest

2 large eggs, room temperature


1 stick unsalted butter

1 cup lightly packed dark Muscovado* sugar

3/4 cup heavy cream

1 tablespoon brandy


  1. Heat oven to 325 degrees. Spray (10) 1-cup ramekins with non-stick baking spray.
  2. Place dates in a bowl, pour coffee and brandy over dates; let soak 15 minutes.
  3. Stir in baking soda. Whisk together flour, baking powder, and salt.
  4. In large bowl, with an electric mixer on high, beat butter and sugar for 3 to 5 minutes or until fluffy.
  5. Reduce speed to medium, add lemon zest and beat in eggs, 1 at a time, until well mixed.
  6. Reduce speed to low; add half the flour mixture beating until combined. Add date mixture and remaining flour mixture, and beat until just combined.
  7. Scoop batter into ramekins filling about ¾ full; place on a baking sheet.
  8. Bake until cakes are puffed and spring back in center when gently pressed with a finger, about 30 minutes.
  9. Meanwhile, for sauce, combine butter, sugar, cream and brandy in a medium saucepan and bring to a boil over high heat.
  10. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens, about 4 minutes.
  11. Remove cakes from oven. With a wooden skewer poke holes in cakes.
  12. Spoon half of hot sauce over cake (1 ½ tablespoons per cake) and let soak 20 minutes.
  13. Serve warm with remaining sauce and vanilla ice cream or whipped cream.


*Note: dark brown sugar can be used in place of muscovado

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: dessert
  • Method: baking

Keywords: sticky toffee pudding, English, muscavado, brandy