Sticky Toffee Pudding | Oh So Sweet!

When my friend JustMe decided she was going to start food blogging as JustChef, there was no doubt in my mind there would be lots of great things to come. And, as she is setting challenges, and I love challenges, there was no ways I was not going to make the Fresh Living Decadent Sticky Toffee Pudding. Their by line is: Totally worth the indulgence on special occasions! My by line: try this only if you have a SWEET tooth, with a capital S.

Oh So Sweet Sticky Toffee Pudding
Oh So Sweet Sticky Toffee Pudding
Sticky Toffee Pudding

I managed to ‘kill’ my scale on Friday night with the sauce that was spilled from the Tart Tatin. I called JustChef and she told me she used about 16 dates. As I was making half the recipe, I used 10 just to be sure. This is a really sweet, decadent dessert. Made best with good quality dates and served on a cold winter’s night. Dates in desserts are not Dave’s favourite and so this would not be on top of my list of sweet treats to make. However, I love dates and sweet desserts so it is perfect for me.

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Oh So Sweet Sticky Toffee Pudding

Recipe Category: Dessert
All Rights Reserved: Adapted from Fresh Living


  • 250 g fresh dates depipped
  • 5 mls bicarbonate of soda
  • 85 g softened butter
  • 170 g castor sugar - I used fructose
  • 2 eggs
  • 170 g self raising flour
  • 0.625 mls ground mixed spice
  • 0.625 mls ground cinnamon
  • 30 mls crème fraîche

for the toffee sauce

  • 115 g butter
  • 115 g muscovado sugar - I used fructose
  • 150 mls cream


  • Preheat the oven to 180° Celsius
  • place the dates into a bowl with the bicarb and cover with 200mls boiling water
  • leave to stand until soft, then drain and blend into a purée
  • cream the butter and the sugar
  • add the eggs, flour, mixed spice and cinnamon
  • fold in the yoghurt and the dates
  • pour into buttered ramekins and bake for 35 minutes
  • while they are baking place the butter, sugar and cream for the sauce into a saucepan
  • cook over a low heat until the sugar has dissolved and a thick, dark sauce has formed
  • remove the ramekins from the oven and stab the top to make some holes
  • pour on the sauce
  • serve with ice cream

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13 thoughts on “Sticky Toffee Pudding | Oh So Sweet!

  1. YAY!! Thanks for joining in! Life in MY office is going to chaotic this week! Will post my Inspiration Apple post as soon as I can! Even my toffee pudding post is going to have to wait 🙁

  2. I’m also too busy this week to do this one, hopefully I’ll be able to put my book to bed (or too the proofreader at least) and do this pudding over the weekend.

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