Sticky Toffee Pudding

Here's a figgy twist on an old English favorite. Don't expect American pudding; in Great Britain, "pudding" means dessert, and this one is fantastic. Don't skip the sauce; adding whipped cream or vanilla ice cream wouldn't hurt, either. For a version using alternative sweeteners, see the baker's tips below.

35 mins
18 to 22 mins
58 mins
6 individual cakes
Sticky Toffee Pudding - select to zoom
Sticky Toffee Pudding - select to zoom
Sticky Toffee Pudding - select to zoom


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  1. Preheat the oven to 350°F. Butter six 3/4-cup silicone baking cups or oven-safe custard cups. Combine the figs (or dates) and boiling water, and set aside.

  2. To make the cake: Beat the 4 tablespoons (57g) butter, brown sugar, salt, and baking powder until fluffy.

  3. Beat in the egg, then the molasses and vanilla, then the flour.

  4. Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter.

  5. Scoop into the prepared baking cups, placing a scant half cup batter in each. Place the molds on a baking sheet.

  6. Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups.

  7. To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color; watch closely to prevent burning.

  8. Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon.

  9. Unmold the cakes and serve with the sauce.

Tips from our Bakers

  • For a new twist on this classic recipe, substitute an equal volume of coconut, date, or palm sugar for the brown sugar in the cake, and an equal volume of coconut or palm sugar for the white sugar in the sauce (date sugar will not work in the sauce).
  • To use our caramel block for the sauce, combine 1 cup (280g) caramel with 1/4 cup (57g) heavy cream in a microwave-safe bowl. Heat for 90 seconds at half power and stir until the sauce is smooth. Pour over the cakes before serving.