Sticky Toffee Pudding


Last month I joined British food cooking competition that held by British Embassy in Jakarta. I made a couple of savoury and sweet dishes, one of them is this sticky toffee pudding. Because of this sticky toffee pudding (and also the other British food) I was lucky enough to met with British food hero, Chef Gary Rhodes OBE. 

I got the inspiration for this sticky date pudding from caramel latte. For me coffee and caramel is such a perfect combination, if only it’s healthy then no doubt I would drink it everyday. I adapted Jamie’s sticky toffee pudding recipe, I skip the mixed spice and yogurt, then added about 5o ml espresso to the cake batter and bake it in individual pudding moulds.




  • 225 fresh dates, deseeded
  • 1 teaspoon bicarbonate of soda
  • 150 ml boiling water
  • 85 g unsalted butter, softened
  • 170 g caster sugar
  • 2 large eggs
  • 170 g self-raising flour
  • 50 ml espresso

Toffee sauce

  • 100g unsalted butter
  • 200g brown sugar 100
  • 125 ml double cream


  • Preheat oven to 180C. Grease cake pan or individual pudding moulds with butter. Line the base with baking paper.
  • Places dates and bicarbonate of soda in a medium bowl and cover with boiling water. Set aside for 10 minutes, then drain. Combine dates and espresso in food processor and process the dates mixture until you have a puree.
  • Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time. Add vanilla and cinnamon. Beat in the date mixture and flour until well combined.
  • Pour mixture into moulds or cake pan. Bake about 20-25 minutes if you using small pudding mould and 35-45 minutes for cake pan.
  • Meanwhile, make the toffee sauce by stirring all the ingredients in small saucepan over low heat until the sugar has dissolved, and sauce is smooth and thickened slightly.
  • Serve cake warm with toffee sauce and ice cream or cream.


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