Sticky Toffee Pudding, FOR THE STARS!

I have to admit a couple of things here…

1) I LOVE STICKY TOFFEE PUDDING. Love it, love it. It’s one of the best desserts ever, if done right. Roy almost asked me to marry him the first time I made this for him, at like 3 months in, so you KNOW it was good.

2) I got this particular recipe off Gwyneth Paltrow’s Goop website (it’s a slower day at work, ok!?). I don’t normally read her blog, and I don’t support reading her blog (unless, you’re like…super into her…then do it) but anything to do with creating an English tea party – I’M FOLLOWING.

3) I miss England. Can’t any of you get me a job there???

I hope you enjoy! Just TRY making them, you won’t be sorry, I promise. XXxxx
















makes approximately 60 minis

for pudding:

1/4 cup unsalted butter

1 1/2 cups sifted all-purpose flour

1 1/2 cups chopped pitted dates

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1 cup sugar

1 teaspoon vanilla extract

2 large eggs

for sauce:

1 1/4 cups (packed) light brown sugar

1/2 cup heavy cream

1/4 cup unsalted butter

1 teaspoon brandy

1/2 teaspoon vanilla extract


1. Preheat oven 350°F. Butter and flour silicone molds. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan. Remove from heat. Stir in baking soda (mixture will become foamy). Set aside and let cool.

2. Whisk 1 1/2 cups flour, baking powder and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar and vanilla in a large bowl to blend. Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture and date mixture. Pour batter into mold.

3. Bake until a tester inserted into center of cake comes out clean, about 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack.

4. To make the sauce, bring sugar, cream and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil for 3 minutes. Remove from heat. Stir in brandy and vanilla.

5. Once the sauce has cooled, dip pudding into sauce and immediately turn over so sauce drips down the sides.


One thought on “Sticky Toffee Pudding, FOR THE STARS!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s