Sticky Toffee Pudding

Sticky Toffee Pudding

Recipe by Paul Pollaro Course: Dessert


Prep time


Cooking time




A classic British dessert highlighting the rich flavors of sweet dates and creamy toffee sauce. With the added crunch of chopped pistachios and a scoop of vanilla custard, this recipe never fails to impress!


  • For the batter:
  • 300 grams 300 pitted dates (finely chopped)

  • 225 grams 225 boiling water

  • 125 grams 125 unsalted butter (cubed)

  • 110 grams 110 dark brown sugar

  • 110 grams 110 turbinado sugar

  • 3 3 large eggs

  • 1.5 tsp 1.5 vanilla extract

  • 200 grams 200 Maine Grains Organic Pastry Flour

  • 1.5 tsp 1.5 baking soda

  • 1/2 tsp 1/2 fine sea salt

  • For the toffee sauce:
  • 475 grams 475 heavy cream

  • 100 grams 100 unsalted butter

  • 100 grams 100 dark brown sugar

  • 1/4 tsp 1/4 fine sea salt

  • Toppings (to taste):
  • chopped pistachios

  • vanilla ice cream or custard


  • Preheat the oven to 350°F. Pour boiling water over the chopped dates and soak for 5-10 minutes. Grease a 9×13 cake pan with butter and set aside.
  • Cream the butter and sugar until light and slightly grainy. Blend the dates and water in a food processor until smooth. Combine eggs and vanilla with the creamed butter and sugar, followed by the date purée. In a separate bowl, mix the flour, baking soda, and salt then fold them into the wet ingredients until just combined. Pour batter into the prepared cake pan and bake for 30-35 minutes, until firm and browned on top.
  • Melt butter in a heavy-bottomed saucepan over medium heat. Slowly add a mixture of cream, sugar, and salt. Whisk continuously until simmering and slightly thickened.
  • Poke holes in the cake with a fork. Pour half of the toffee sauce over the cake and return to the oven for 5 additional minutes. Serve with remaining toffee sauce, chopped pistachios, and a scoop of vanilla ice cream or custard.

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