Sticky Toffee Pudding

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 260.3
  • Total Fat: 5.4 g
  • Cholesterol: 31.0 mg
  • Sodium: 222.0 mg
  • Total Carbs: 58.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.0 g

View full nutritional breakdown of Sticky Toffee Pudding calories by ingredient
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This recipe is unbelievably good, a complete indulgence. This recipe is unbelievably good, a complete indulgence.
Number of Servings: 10


    1 cup + 1 tbsp all purpose flour
    1 tsp baking powder
    3/4 pound dates, pitted and chopped
    1 1/4 cups boiling water
    1 tsp baking soda
    4 tbsp salted butter, soft
    3/4 cup packed light brown sugar
    1 large egg
    1 tsp vanilla


Part of my adaptation of this recipe happened by accident, but I was told, quite firmly, not to change a thing when I admitted my mistake to a friend. I added 3/4 pound dates instead of the 3/4 cup called for in the recipe. This made for a moist, gooey centered cake that was incredibly good. I listed the toffee sauce that goes on this separately so I could have more control of portion size. WW points+ value is 8 points for 1/10 of the cake. Toffee sauce will be additional points.


Preheat your oven to 350 degrees. Butter a 10 inch round or square baking dish. Sift flour and baking powder onto waxed paper. Chop dates fine and place in a bowl with the baking soda and boiling water. Set aside. In the bowl of your mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla, beat until blended. Gradually, beat in flour. Add dates to bowl and fold until blended with a spatula. Pour into prepared dish and bake until set and firm on top, about 35 minutes.

Serving Size: 10

TAGS:  Desserts |

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