Apricot Sticky Toffee Pudding Recipe

This past Sunday afternoon, we had decided to throw a little surprise birthday party for my dear friend Laurence. This sounded like the perfect occasion to try and recreate my own sticky toffee pudding miracle.

Among the different recipes that I had dug out or that you kindly recommended, my favorite was the one by Jill Dupleix, in part because it involved way way way less butter than the others. While hers called for dates, I knew that Rose Bakery’s sticky toffee pudding was made with apricots, so that’s what I used instead.

The pudding base was very easy to throw together, especially since I used my trusted food processor. I did have a harder time with the toffee sauce : it just wouldn’t caramelize and thicken. I think the thickness problem was that I couldn’t let it get into a full rolling boil, because my saucepan was a tad small, and the sauce, being cream-based, threatened to overflow.

After a while I did manage to let it boil for five minutes without stirring, and it took on the right texture (thick and smooth) and the right taste (toffee, oh my!). It remained cream-colored however, when I was hoping for the same golden brown hue as my role model. I realized afterwards that I used white sugar when the recipe called for brown sugar : when I jotted down the ingredients, I forgot to copy the “brown”… Oh well, here’s something new : albino toffee sauce!

Sticky toffee pudding

I took the still warm pudding and the sauce to Laurence’s appartment, where I glazed one with the other at the last minute. The designated candle-bearing cake was Ludo and Marie-Laure’s wonderluscious Gâteau Poire Amandine (a pear and almond cake), but I still planted one candle on mine for good luck.

The sticky toffee pudding was then sliced and served. Oh, how delighted with the result I was! It was exactly the sweet taste and moist texture I was trying to achieve. My co-eaters also enjoyed it very much : just like me, none of them had ever tasted anything of the sort.

And since I have acquired a 1kg bag of dried apricots at G.Detou to make this, I am most definitely repeating this very very soon! As a final note, the pudding base is so tasty that it could certainly be served without the sauce, for a lighter and quicker dessert.

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Apricot Sticky Toffee Pudding Recipe

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 15 minutes

Serves 8.

Apricot Sticky Toffee Pudding Recipe


    Pudding base :
  • 200 g dried apricots, pitted and quartered
  • 1 tsp baking soda
  • 1 C boiling water
  • 2 Tbsp (30 g) butter
  • 1 C (200 g) brown sugar
  • 2 eggs
  • 1 1/2 C (180g) flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Toffee sauce :
  • 1 C (200 g) brown sugar
  • 3/4 C (20 cl) whipping cream
  • 1/2 tsp vanilla extract
  • 2 Tbsp (30 g) butter


  1. Preheat the oven to 180°C (360°F), and lightly butter a 7" (18 cm) square or round cake pan.
  2. Combine the apricots and the baking soda in a heatproof bowl. Add the boiling water, stir, and leave to stand.
  3. In a food processor (Jill does it by hand), mix a cup of sugar and 2 tablespoons of butter. Add the eggs one by one, mixing well after each addition. Add in the flour (sifted if you're hand-mixing), baking powder and salt, mix well. Add the apricots and their water, and mix again thoroughly.
  4. Pour the batter into the cake pan, and bake for 30 to 40 minutes, until puffed and golden. Jill recommends using a skewer to test the cake for doneness (it is ready when the skewer comes out clean), but my wooden skewer still came out with moist crumbs after 40 minutes, and the result was fine.
  5. To make the sauce, combine the sauce ingredients in a medium saucepan, large enough to allow the mixture to rise when it boils. Bring to a boil, stirring until the sugar is dissolved. Simmer for five minutes, without stirring, until thick and golden brown. Set aside, and reheat just before serving.
  6. The pudding and the sauce should be served warm. Glaze the whole pudding with the sauce, or cut the pudding into slices or squares and pour the sauce over each serving. I am told sticky toffee pudding is often served with custard, fresh cream, ice-cream or yogurt, but it's also fine as is, washed down with a cup of good tea.


Adapted from Jill Dupleix's Australian Sticky Toffee Pudding recipe.


This post was first published in April 2004 and updated in July 2016.

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  • oh, sticky toffee pudding! i know and love jill’s recipe. perfect with a cup o’ tea, as you say. and lashings of thick double cream…mmmm. letftovers (if any!)heat well wrapped in foil and warmed in the oven for sunday lunch : )

  • Loli

    et je suis l’heureuse gagnante du jeu “qui a le droit aux restes?”!
    miam miam… je m’en régale tous les matins.
    bisous ma belle!

  • Sher

    That picture is stuck in my mind now–and my taste buds are demanding a taste of albino toffee sauce!!!!


  • JoAnna M

    Hi, I tried to write you directly, but the e-mail failed. Can you please write me, and let me know how I can reach you? Thanks!

  • Kitschenette – Thanks for the reheating tip. We had the leftovers cold for breakfast the next day, fantastic as well!

    Laurence – Ravie que ta petite fête et tes gâteaux t’aient plu! Deux gâteaux d’anniversaire, y en a qui ont de la chance!

    Sher – Glad you like the albino sauce concept! I’m thinking a little food coloring could be a fun addition too for a special occasion : red for valentine’s day, green for st patrick’s day, pink for a pink buffet…

    JoAnna – Email sent your way!

  • That looks soooo good. I can imagine having it with some very good coffee. Toffee with coffee … now that’s poetry.

  • I am a Pastry chef and have a suggestion for a thick toffee/caramel sauce. I use this for my version of sticky pudding.
    Using “white” sugar, over med-heat, cook sugar to near caramel (300 F)without stirring, when desired color (deep, dark & golden- but not burnt) is reached, stir in butter, carefully, it will splatter, then add heavy cream and vanilla. Cook, while stirring, till desired thickness!
    Love your site! I read it daily!

  • Niki

    Oh, I’m so pleased you used the recipe I posted – with apricots it sounds delicious too – almost more spring like with the tartness of the apricots, rather than the depths of Winter with the dense, dark dates (ooh – alliteration!).

    The albino toffee sauce sounds interesting….it is certainly worth using the soft brown sugar though, as the molasses coating each grain of sugar gives the sauce more gooey, and with a more intense toffee flavour.

    Yay! Sticky toffee pud!

  • Niki

    Oh, I probably should tell you that Australian tablespoon measurements are 20ml to the tablespoon, rather than the 15ml used in UK, USA etc. I don’t know why that is, but it may affect recipes one may find originating from Australia.

    The recipe I found for this pudding by Jill Dupleix was from her previous life in Australia ; her 20ml tablespoon days. :-) (Although I note you’ve measured the butter in grams, so this information is possibly not relevant!)

  • Dana

    That looks so scrumptious and spring-like, I’m already looking forward to trying it out this Easter weekend. My scale is still trying to recover from that yummy Melt-in-Your-Mouth Chocolate Cake I made last weekend, but we must “suffer” for our art, right ?:)

  • Jay Francis

    Well, I made the dessert last night and I used the metric measurements so everything worked out fine. I baked the pudding portion in a bundt cake pan because the one I own is a non-stick. However, if I do this again, I will use a rectangular pan so that I can break up the pudding cake into chunks to make it look more messy. With the bundt pan, the slices were too even.

    The sauce was very strong with the taste of brown sugar. Very tasty, but I suspect the next time, I may move toward an albino sauce myself. I also thought about making some hard toffee crunch and adding this third texture before serving.

    The pudding definitely tasted better the next day.

    Thanks for the tip about the food processor. Since it is a dense pudding and not a cake with a lot of foam and air, the processor worked fantastic.

    I was intrigued by the requirement for baking soda added to the apricots, but was pleased with how the chemistry worked, the acid of the fruit, the baking powder bubbling away. Very interesting.

    Love and kisses,


  • carla

    this sounds so yum i’ll imagine i’m having a slice for afternoon tea today…a little healthy escapism!

    and if anyone is afraid of overindulging, i recommend the great dane diet. whenever i’m eating something that is just too fabulous, i give the rest to my great dane. then we take a walk in the park.

  • Ladygoat – “Toffee and Coffee”, this would be a cool name for a book or a coffee shop!

    Penny – Thanks a lot for the toffee sauce tip, I’ll do that next time!

    Niki – Yes, apricots work really well in this! But I’ve never had it with dates, which seems the more authentic way, so I’ll have to try it too! And thanks for the measurement note, I had forgotten about that difference. [Sigh] Will the conversion nightmare ever stop? :)

    Dana – I’m sure you’ll love this, and it’s certainly a perfect Easter dessert! Especially if you make the albino toffee sauce and decorate the top with sprinkles or little eggs or what have you. Let me know how it goes!

    Jay – Oh I’m glad you liked it! The toffee crunch addition sounds lovely. How would you do it?

    Carla – Loved the Great Dane Diet idea, thanks for the giggle! :)

  • Jay Francis

    1 cup of butter, 1 1/3 cups white sugar, 1 tablespoon Karo corn syrup, 3 tablespoons water. Simmered to 300 F. Til it gets a nice brownish color. Poured over whole almonds and allowed to harden

  • Jay Francis

    Clarification, because Karo corn syrup or other corn syrup may not be available in Europe. Corn syrup has a glucose base so, by adding it to the boiling sugar the chemistry prevents crystallization. If corn syrup is not available, just handle the toffee mixture as you would any boiled sugar candy recipe, with a moist paper towel or wet pastry brush, just brush the cooking pan sides so that crystals don’t form.

  • Jay – Thanks for the toffee crunch recipe, it sounds great!

  • E.

    So, I was doing what any sensible person would do when she is procrastinating — meandering through the archives — and happily printing out recipes that intrigued me. Then, I stumbled across this recipe (O, pudding, how could I have forgotten you?) and realized I HAD to make it that day. Luckily, this happy day happened to be my friend’s birthday, and I had a reason that would stand up in court to make the sticky pudding. Clotilde, this was absolutely lovely. I feel as though I opened Pandora’s box, as I will now crave this for the rest of my days. Thank you!

  • Celia

    Hi Clotilde
    It’s summer in South Africa right now (lucky us), and I was wondering if you could make this with fresh apricots, which are in season here right now? Absolutely love your site, have sent a link to my sister who’s a pastry chef in the West Indies. No doubt you’ll hear from her too…
    Have a wonderful Christmas!

  • sammy jo

    i seen the recipe so i used it and my family loved it and they did not now the name of it so i told them and they want me to make it again sometime
    sammy it is great!!!!!!!!!

  • Meg

    This was delicious, I chopped the apricots rather roughly instead of just quartering them as I wanted that finer texture that yours looks like it has. I also doubled the toffee sauce and didn’t have enough whipping cream so I substituted milk for the remaining and it worked great! Thanks for a divine recipe!

  • deeksha from india

    Hi. I’ve been lurking around, reading your blog for a few years now and never commenting on the pleasure i get from your writing, pictures and recipes. But I made this cake last night and it came out fantastic and I had to write and thank you :-)

  • Eleni

    Hi, great recipe, made it last night and people fought over the last crumbs at work this morning!
    I didn’t have cream so I used condensed milk instead for the sauce and it worked out fine.
    Fantastic site I really enjoy reading your writings !!!

  • Indi

    Mmm….it’s my partner’s 30th birthday today and he LOVES sticky toffee pudding so that’s going to be his birthday cake. I am very excited about making it and am toying with the idea of doing a mixture of dates and apricots….don’t know if that is good idea or not – I’m not great at putting together new combinations and don’t want it to be weird.

    Thanks Clotilde (and Nikki and Jill), I’ll let you know how it turns out!

  • Indi

    The cake was perfect! Dates and apricots work well together – I just tested it out by eating a date and apricot together. Next time I will try apricots on their own.
    Thanks Clotilde!

  • orville76

    Amazing! Many thanks! My first proper british (colonial, anyway) pudding!

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