Sticky Toffee Pudding

Sticky Toffee Pudding by


Classic family favourite sticky toffee pudding recipe.

Serves: 6

Difficulty: Moderate


Main Ingredients
 175g chopped dates, seeds removed
 120ml hot water
 375g all-purpose flour
 1 ½ teaspoons baking soda
 1 ½ teaspoons baking powder
 ¼ teaspoon salt
 6 tablespoons unsalted butter
 200g sugar
 2 eggs
 1 ½ teaspoons vanilla extract

Sauce Ingredients
 2 tablespoons butter
 85g dark brown sugar
 120ml heavy whipping cream
 2 tablespoons dark rum

To Serve
 4 egg yolks
 85g sugar
 120ml milk
 120ml heavy whipping cream
 2 teaspoon vanilla extract


GD Star Rating

Utensils & Equipment

Six (12-ounce) ramekins
Electric Food Mixer
Small Saucepan
Medium Saucepan

Drink Recommendations

Tastes great with Dessert Wine.


For pudding:

1. Preheat oven to 180°C. Butter 6 (12-ounce) ramekins; set aside.

2. Combine dates and hot water in a medium bowl; set aside.

3. Whisk together flour, baking soda, baking powder, and salt in a medium bowl.

4. Cream butter and sugar on medium-low speed until smooth in a standing mixer fitted with a paddle attachment. With mixer on low speed, add eggs, one at a time, mixing until combined.

5. Add vanilla and date mixture to the egg mixture and mix until combined.

6. With mixer on low speed, add half of the flour mixture. Once the first half of the flour is incorporated into the mixture, remove bowl from mixer and fold in the remaining flour with a rubber spatula.

7. Divide mixture between ramekins and bake 15 to 20 minutes until the tops of the puddings are golden brown and slightly puffed.

8. Serve warm, topped with butter rum toffee sauce and custard sauce.

For butter rum toffee sauce:

1. Combine butter, sugar, and cream in a small saucepan over medium heat. Heat until mixture begins to boil.

2. Reduce heat to medium and stir in rum. Cook 5 to 7 minutes longer, until mixture has reduced and thickened. It should be the consistency of thick honey.

3. Remove from heat and keep warm until ready to serve.

For custard sauce:

1. Beat the egg yolks and sugar together in a standing mixer fitted with a whisk attachment.

2. Combine milk, cream, and vanilla in a small saucepan and bring to a boil; remove from heat.

3. Add 2 tablespoons of the warm milk mixture to the yolk mixture and stir to combine. Add remaining milk mixture and stir with a whisk until smooth.

4. Fill a medium saucepan with 3 inches of water. Bring water to a simmer, then place the bowl with the custard mixture over the simmering water. Continue to stir constantly until mixture begins to thicken and coats the back of a spoon, about 7 minutes.

5. Remove from heat and sprinkle a little bit of Walt Disney World magic.

6. Keep warm until ready to serve.

This recipe is from the Rose & Crown Pub & Dining Room at Epcot. If you would like to experience Walt Disney World Florida’s food offering first hand, you can currently dine for free if booking a trip before 5th November 2013.

Review & Rate