Recipe of the Day: Day 17, Sticky Toffee Pudding

Saturday, December 19, 2015

Hey there, party peeps! I know, I know, I’ve missed a couple days of blogging. I am starting the full-on holidaze, and this week was the Superbowl of my holiday social outings. There’s been hardly any time for anything except, let’s face it, a veritable liquor store’s worth of booze floating around in my liver.

So, while I lounge on the couch watching “Bridget Jones’s Diary: The Edge of Reason,” I’m going to hit you up with a few quicker recipes today, so that I can get back to doing what this season is all about – sneaking a flask of peppermint bark vodka into Zoo Lights for your hot cocoa.

This recipe is brought to you by the one, the only, Chopping Block, Chicago’s best place to get your culinary genius on. If you haven’t heard of the Chopping Block, just go and take a class!

With no further ado, here is their most excellent looking Sticky Toffee Pudding:

Sticky Toffee Pudding


Sticky Toffee Pudding


For the cake:

  • 12 ounces dates, pitted and roughly chopped
  • 2 1/2 cups water
  • 2 teaspoons baking soda
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 stick softened butter, cut into pieces
  • 1 2/3 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract


For the butterscotch sauce:

  • 2 1/4 cups light brown sugar
  • 7 tablespoons butter
  • 1 cup half & half
  • 1 teaspoon brandy
  • 1/4 teaspoon vanilla extracr
  • 1 cup heavy cream, whipped to medium peaks, for garnish

For the rest of the instructions and full recipe, please visit The Chopping Block’s Chopping Blog (so adorable). 

Sticky Toffee Pudding

Related Posts Plugin for WordPress, Blogger...
Please follow and like us:

One Comment

  1. Mmm! I love sticky pudding. I like to do this in ramekins, but doing it in a pan, I have to admit, would be a whole lot easier.

Leave a Reply

Please solve this problem: * Time limit is exhausted. Please reload CAPTCHA.