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Sticky Toffee Pudding Recipe

This Sticky Toffee Pudding recipe (also known as Cape Brandy Pudding or Tipsy Tart) is a winter warming treat. If you are after quick, easy dessert recipes with lots of flavor, this one fits the bill. The recipe was given to me years ago by my Mum-in-law, who is a wonderful cook. The only adjustment that I have made is that I add a little more brandy to the Brandy Sauce Recipe. She makes her recipe in two tart tins and always freezes one. I tend to make this to feed a crowd and therefore make it in a large ovenproof dish.

The Sticky Toffee Pudding recipe is remarkably versatile - you can make it ahead of time and gently reheat it - just be careful not to dry it out. It can also be frozen successfully.

  • Easy
  • Preparation time: 10 minutes
  • Cooking time: either 25 mins (tart tins) or 40 mins (large dish)
  • Serves: about 12

    • Ingredients:

  • 9oz / 250g pitted dates, chopped
  • 1 teaspoon bicarbonate of soda
  • 1 cup boiling water
  • 2oz / 60g butter
  • 1 cup sugar
  • 1 egg
  • 1½ cups flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup pecan nuts or walnuts

    • Brandy Sauce Recipe:

  • ½ cup water
  • ¾ cup sugar
  • ½ tablespoon butter
  • ½ teaspoon vanilla essence
  • Between ¼ and ½ cup brandy - according to your taste

    • Method:

    1. Grease a large ovenproof container or 2 x 9" / 22 cm tart plates.
    2. Preheat the oven to 350° F / 180° C.
    3. Place the pitted dates in small bowl. Add the bicarbonate of soda and pour over the boiling water. Allow to cool.
    4. Cream together the butter and sugar. Add the egg and continue creaming until the mixture is thick and pale.
    5. Sieve the flour, baking powder and salt. Add to the creamed butter mixture. Add the nuts.
    6. Fold the date mixture into the creamed mixture.
    7. Pour the mixture into the ovenproof dish and bake for about 40- 50 minutes or the tart tins and bake for 25 - 30 minutes. The Sticky Toffee Pudding recipe is ready when a skewer inserted into the middle comes out just clean.

      8. Whilst the pudding is baking:

    8. Mix together the sauce ingredients in a pot: water, sugar, butter, vanilla essence and brandy. Boil for 5 minutes.
    9. As soon the the cake comes out of the oven, prick it all over with a skewer. Gently pour the sauce over the top. All of the sauce will be absorbed and you will have the moistest pudding.
    10. Serve with whipped cream which is a good foil for the sweetness of the pudding.



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