Posted in Home made Recipes

Sticky toffee pudding

When I think of Christmas time in my childhood home, I recall Turkey with stuffing, mashed potatoes and lots of gravy.  It was always followed by a steamed pudding we called Sticky Toffee Pudding. Always served with lots of caramel sauce and topped off with ice cream or home made whipped cream.  It’s a tradition that I have continued with my kids.  It’s not a fancy dessert, but It does hit the spot when served with an after dinner cup of tea.  Serve with Caramel sauce.




1.5 cup Boiling water for dates
1 cup Chopped dates
1 1/3 cups White all purpose flour
1 tsp Baking powder
1 tsp Baking Soda
¼ tsp Salt
6 tbsp Butter
2 tbsp Fancy dark Molasses
¾ cup Dark brown sugar
2 Large eggs, at room temp
1 tsp Vanilla extract


  • Preheat oven to 350 f. Butter and dust in flour 12 small or 10 medium ramekins
  • In a small bowl, combine the boiling water with the roughly chopped dates. Sprinkle with baking soda. Allow this to steep for 15 minutes to soften the dates.
  • Cream together the butter and sugar until fluffy.
  • Beat in eggs, one at a time, followed by molasses, vanilla then the date mixture.
  • In a separate bowl, combine the flower with the baking powder, salt and mix.
  • Stir into the date mixture.
  • Fill the ramekins approximately half full (this will expand)
  • In a deep oven safe dish, place ramekins and add hot water to the half way mark
  • Tightly cover in tin foil, and pop into the hot oven for apx. 30-35 minutes.
  • Move to cooling rack for a few minutes, turn over into a bowl or plate and cover with a caramel sauce.


A boomerang mom.

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