Sticky Toffee Pudding Recipe

Sticky Toffee Pudding

See this? Doesn’t it look just scrumpalicious, nested in its little takeout box? See how the sticky caramel coating has rubbed off a bit on the right side, where the little pudding’s shoulder was leaning, as I carried it home?

I had walked to Rose Bakery for lunch, armed with a magazine and a notebook, my personal treat when I’m home on a weekday. Usually, after I’m done with the yummy and copious lunch (an assortment of their salads, a main dish, a coffee and a cookie), I have to drag myself away from the dessert case and resist buying one of their tempting pastries, because, you know, lunch was indulgence enough.

But this? This just looked too good. And really, with a name like that, who could resist? Try saying it out loud and enjoy the syllables : sti-cky-tof-fee-pud-ding. Then fast, stickytoffeepuddingstickytoffeepuddingstickytoffeepudding. Can you think of a cooler thing to say? I can’t.

I went back home, and later in the afternoon decreed it was high time for Le Goûter. I opened the takeout box, said hello to my little friend, took plenty of pictures for posterity, lifted it out cautiously, swiping the caramel sauce from the carton with my finger, transferred it onto a plate (well, I do have manners), sat myself on a stool at our kitchen bar, and dug in.

One word, which I’ll go ahead and all-caps for you : “WOW”.

I’d never had sticky toffee pudding before, you see, growing up in France and all, so I didn’t have the faintest idea what it had in store for me, what it was going to taste like, and well, I wasn’t quite prepared for such moistness and sweetness and velvety carameliness. Wow, indeedy.

So now of course I really have to try and reproduce this, there’s no way out. The good people at Rose Bakery are working on a book of their best recipes, which I will quite certainly have to lay my hands on, but that won’t come out until a year from now, so I’m on my own in this. However the owner did tell me that it was apricots that made it so good. So, aha, that’s a start!

Update: I later reproduced it, recipe here!

  • JoYa

    Roohhhh…. et moi qui cherchais un petit quelque chose de sucré pour accompagner le thé au lait de 17h ; ) Yapuka alors …

  • Hello Clotilde,
    I know someone who is going to be very jalous. It’s David’s favorite pudding.
    It’s one of the most typical british dessert. You can find it in good pubs for lunch or dinner. If you want I’ve got one or two recipes.
    Have a good week end.

  • Sher

    Oh my!! I’m drooling over that picture. It’s early here in California and I haven’t had my breakfast yet. I always look at your blog first thing in the morning and now I’m ready to make my coffee and find something to eat. Whatever it is, I will be wishing that it was a sticky coffee pudding. Sigh!


  • IA

    Mmm, yes, I love the stuff–which in New York City I usually acquire at a place called Tea & Sympathy–and you’ve hit on one of my favorite aspects of the dish: the satisfying clickety-clack of the name.

    At Tea & Symp they serve it scalding hot in a bowl of warm vanilla custard. When presented this way, STP contains about 800 grams of fat, by my estimate, but it’s far too good to share.

  • Eliza

    mmm… ‘nursery food’ … bringing back fond memories of childhood, def…i agree that the custard is a must … pascale pretty please with a great big toffee cherry on top can you post a recipe?

  • Marina

    Yeeeep! Please share with us the result of your STP reverse engineering! I’ve never heard of this dessert before and I believe it could become one of my favorites. Recipe please!! When you get the chance. You’re the best.

    Rock on.


  • Jay Francis

    Definitely meets my criteria for a messy pastry.

  • kitten

    Ooooh, even more appealing since it is forbidden to us vegetarians! From what I understand this is classically made with beef fat (suet), so I’ve never been able to order it premade, but would love to see a recipe to see about the adaptation possibilities!

  • Yummmmm … this looks like something that would be especially good on a rainy day.

  • Niki

    Yum – it’s an extremely popular dessert in Australia too, especially in the southern cities, where we get a real Winter :-) Traditionally it must be served warm, with the warm toffee sauce poured ALL over, and cold cream added on top. Mmmm.

    I’ve never heard of it being made with beef suet before, so vegetarians should be safe.

    Here’s a recipe by Jill Dupleix, the ex-pat Australian now working as the food editor for The Times in London. It’s a doozy! The dates really make it what is is – they turn it from a simple warm cake with toffee sauce into the sticky, moist, lip-coating delight it is.

    Australian Sticky Toffee Pudding Recipe
    1 cup dates (180g) — pitted and chopped
    1 tsp bicarbonate of soda
    1 cup boiling water
    2 tbsp butter
    1 cup soft brown sugar
    2 eggs
    1 1/2 cup self-raising flour-sifted

    Toffee sauce:
    1 cup soft brown sugar
    3/4 cup light whipping cream.
    1/2 tsp vanilla
    2 tbsp butter


    Mix dates and baking soda in a heat-proof bowl. Pour boiling water on
    top and leave to stand. Cream butter and sugar until pale, then add
    eggs one at a time, heating well after each addition. Gently fold in
    sifted flour, stir in the date mixture, and pour into a lightly
    buttered 18cm or 7″ square or round cake tin. Bake in a preheated
    oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.

    Combine sugar, cream, vanilla essence and butter in a saucepan, bring
    to the boil, stirring, and simmer for five minutes. Set aside until
    ready to serve, then quickly reheat when needed. Cut pudding into
    squares and place each square in the centre of a warm dinner plate.
    Pour hot toffee sauce over each square and serve with fresh cream.

    Recipe By : Jill Dupleix

    Servings: 6 servings

  • JoYa – Alors, tu as goûté?

    Pascale – I’d love to have a recipe that you recommend, thanks for the offer!

    Sher – Mmh, yes, I think this would make great breakfast food! Well, it would make great anytime food, I’m sure! :)

    IA – Tea & Sympathy is such a cool name!

    Eliza and Marina – You can be sure I’ll keep you updated with the outcome of my quest!

    Jay Francis – Oh yes, I quite agree!

    Kitten – I haven’t seen recipes for this that called for suet, could it be that you’re thinking of mince meat pies? Those do call for beef fat…

    Ladygoat – Absolutely!

    Niki and Richard – Thanks for those recipes, they both sound excellent!

  • Hi i used to buy this at the Santa Monica Farmers market, the guys not there anymore but he sells it at some stores around Los Angeles and also does Mail order his website is

  • John – Thanks for the link, I’m amazed a whole business can be founded on this! Their pudding has to be *real* good!

  • kit

    Instead of baking this in the oven, try steaming it in a pot of simmering water on the stove. Works beautifully and oh so moist. And serve with BOTH the sticky toffee sauce and a little creme anglaise! I agree on eating the leftovers for breakfast!

  • Katie Brown

    Oh aye! that looks rare. I love sticky toffee pudding, but i am alergic 2 dates n all the recipes i find have dates in them. If you know a recipe for them please email me on

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