SuperSimple Recipes

Stickey Toffee Pudding

From the recipe box of travel writer Carole Terwilliger Meyers.

Royal Scotsman train engine
Royal Scotsman train engine

This is my variation of my first-ever taste of sticky toffee pudding, enjoyed aboard the Royal Scotsman and prepared by chef Alan Mathieson.  OMG, it was soooo good!  It is a rich, rich dessert, so a little goes a long way.  I’ve made this many times for my family at Christmas and am pleased to say I am posting it here now because my daughter has requested it to prepare herself for her first Thanksgiving dinner as a mother.  She was supposed to provide me a photo of her creation to use here, but I guess she was so entranced with the deliciousness of it that she forgot! This is a rich, rich dessert, so a little goes a long way.

pudding cake

1½ cups dates (about 15 to 20), chopped, pits removed
1 cup water
          Bring to a boil and leave to cool slightly for about 10 minutes.

1 tsp. baking soda
          Add and mix. It will bubble up.  Put aside and let cool ½ hour or more. 

¼ cup (½ cube) butter
¾ cup sugar
          In another bowl, cream until soft. 

2 eggs
    Add one at a time. 
½ tsp. vanilla
1 cup self-rising flour (see recipe below)
          Fold in.  Add date mix.  Pour into 8-inch square cake pan.  Cool while making toffee sauce. 

350 degrees, 30-40 minutes.

toffee sauce

1 cup packed brown sugar
6 Tbl. cream
½ cup (1 cube) butter
2 tsp. vanilla
          Bring to boil.  Boil for 3 minutes.  While still hot, pour over pudding cake.  With fork, poke holes in cake so sauce can seep in. 

Serves 6 to 8. 


homemade self-rising flour

1 cup all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
    Whisk together in a bowl.

sticky toffee pudding at Revival restaurant in Berkeley, California
sticky toffee pudding
at Revival restaurant in Berkeley, California

(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)