Sticky Toffee Pudding - a recipe from Ireland
Recipe type: Sticky Toffee Pudding - from Ireland
Prep time: 
Cook time: 
Total time: 
Serves: 12
This is the original recipe as it came to me from my cousin, who got it while visiting in Ireland. I am including the original recipe and our conversions. When you make the sauce, be aware that it will take you 30 minutes. Stir it constantly and add the cream a little bit at a time. It is worth every minute you spend stirring the sauce!
  • 1 cup chopped dates
  • 10 fl oz. water - [1¼ cups wter]
  • 1 tsp. baking powder
  • 2 oz butter - [1/4 cup butter]
  • 8 oz caster sugar - 1 cup sugar (put sugar in blender and blend until fine but not powdered to equal one cup)
  • 2 beaten eggs
  • 8 oz self-rising flour - 1 cup self-rising flour
  • 1 tsp vanilla essence
  • SAUCE ingredients: 3 oz. Butter, 3 oz. Soft Brown Sugar, 20 fl oz. Double Cream
  1. Preheat oven to 160˚C (320˚F)
  2. In a saucepan, simmer dates and water until the dates are soft (approx. 5 minutes), then add baking powder
  3. Meanwhile, in a bowl cream together the sugar and butter until soft and nearly white
  4. Add the eggs to the butter mixture slowly
  5. Add the vanilla essence to the butter mixture
  6. Fold the flour into the butter mixture until just combined
  7. Add the date mixture and stir until just combined
  8. Put into a greased baking tray and bake for approx. 35 minutes or until a skewer stuck in the middle comes out clean
  9. SAUCE directions - melt butter, add brown sugar, then add double cream a little at a time, stirring constantly until it thickens*
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