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Aug 8, 2006 05:47 PM

Which Sticky Toffee Pudding recipe?

I have never tried Sticky Toffee Pudding but am dying to make it. But I don't know which recipe to try. I would like it to be somewhat authentic and would prefer one big pan over individual servings. Should I make one of these:

Or is there a better one?

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  1. You probably can't go wrong with either one, but the first one (with the self rising flour) seems slightly more authentic. I might have to make it too. It's one of my favorite (non-chocolate)desserts.

    1. I make Nigella's Sticky Toffee Pudding.

      It makes a caramel sauce on the bottom and is insanely sweet and good. Yes, really pour the boiling water over the top.

      4 Replies
      1. re: Mila

        That looks like many "pudding cake" recipes I have made. I will have to try it since it's lower in fat than the other recipes. But I will try one of the others too and compare.

        1. re: Anya L

          Please report back. I've never eaten this pudding and generally don't like very sweet sweets, or dates. But the many enthusiasts stirred my curiosity.

          1. re: cheryl_h

            Yes, it is more of an English Pudding than a cake. Being that it is a sponge sort of cake on top with the toffee sauce on the bottom.

            Have it with ice cream or pouring cream to take the edge off the sweetness. Oh yes, and serve it warm.

            1. re: Mila

              I made Nigella's recipe and my husband and I both liked it a lot. Despite the large quantity of sugar, it was not overly sweet, but had a very strong molasses flavor due to the dark muscovado sugar (which I luckily happened to have on hand). The pudding definitely requires vanilla ice cream. I love how quick and easy it is to make, especially now that I have a baby. I will definitely make this again, but next I'm going to try the Sticky Date Pudding with Toffee Sauce for comparison. I warned DH about the next STP since we are going on day 3 of Nigella's pudding (it serves 6 generously and there are only 2 of us).

      2. I have tried several different sticky toffee pudding recipes, and the recipe for date cake from "The Arab Table" is my favorite. The recipe is posted at Leite's:

        BTW when I make it I don't beat the egg separately -- I just add it in to the creamed butter/sugar. I also add a pinch of salt to the caramel sauce.

        1. I've made the Epicurious "Sticky Date Pudding with Toffee Sauce" recipe and it was very, very good.

          1 Reply
          1. re: pikawicca

            I really should learn how to make the STP - it sounds delicious. paula deen has one she calls "gooey cake" and it sounds similar - but with many different variations on the theme.

          2. I love STP. A restaurant nearby gave me a recipe for their killer-tasting version. It has apricots, rather than dates indicated. I've yet to make it. Has anyone ever heard of using dried apricots instead of dates in STP?

            4 Replies
            1. re: Funwithfood

              I have never heard of using apricots in place of the dates. I don't know if it would be as sticky, in the recipes I have used you boil the dates with water and baking soda, and they turn into a sludge, which is what gives the cake its moistness.

              But I love apricots, and would love to try a version made with them. Could you please post the recipe?

              1. re: susu

                Here is one from a reliable source:


                I haven't tried it, yet. Please report back if you do!

                1. re: susu

                  I saw the picture of the apricot version below. The one at the restaurant was dark. When they gave me the recipe they said you could use dates or apricots. They *must* use dates because it is so dark and has no tartness. I think I will give them a call...

                  1. re: Funwithfood

                    I called the restaurant...

                    They do use apricots, but they cook them first in water & sugar into a sort of thick paste. Maybe this method gets rid of the tartness of the apricot...