Sticky Toffee Pudding

Our thanks to Deana of Victoria, BC for sharing this recipe with us.

Cooking time
50 min.
Preparation time
25 min.
  • 1 cup (2 sticks) Natrel unsalted butter, softened, plus additional for greasing pan
  • 1 cup self-rising cake flour plus additional for flouring pan
  • 1 cup pitted dates, finely chopped
  • 1 ¼ cups packed dark brown sugar
  • 2 Tbsp. instant coffee granules
  • 1/3 cup Island Farms by Natrel 18% table cream
  • 1 large egg
  1. Preheat oven to 350°F, butter & flour 8”x2” cake pan.
  2. Simmer dates in 1 cup water in heavy saucepan, covered, until soft, about 5 mins.
  3. Let stand 5 mins.
  4. Beat together 1 stick butter & ¼ cup brown sugar in a large bowl with electric mixer at medium-high speed until light & fluffy, then add the egg until combined.
  5. Add flour & 1/8 tsp salt, mix at low speed until just combined.
  6. Add dates & coffee granules, mix until just combined well.
  7. Pour batter into pan and bake, about 30 mins.
  8. Meanwhile, melt remaining stick of butter in a 2-quart heavy saucepan over moderate heat, stir in remaining brown sugar, cream, & a pinch of salt.
  9. Stir over moderate heat, uncovered, stirring occasionally, until sugar is dissolved & sauce is reduced to about 1 ¼ cups, 2 to 8 mins.
  10. Remove from heat and cover.
  11. Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick.
  12. Gradually pour half of warm sauce evenly over hot pudding.
  13. Let stand until almost all of sauce is absorbed, about 20 mins.
  14. Run a thin knife around edge of pan.
  15. Invert a plate over pudding and invert pudding onto plate.
  16. Pour remaining warm sauce over pudding and serve immediately.