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Sticky Toffee Pudding

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Sticky Toffee Pudding
  • Recipe Servings: 4
  • Cook Time:
  • One of the most loved puddings in Britain, this sticky toffee pudding is a comforting option on any day. The cake sponge is filled with dates and served with a warm walnut and jaggery sauce. Indulge your senses.


  • 250 gm stoned, chopped dates
  • 1 Tbsp bicarbonate of soda
  • 300 ml boiling water
  • 150 gm butter
  • 150 gm grated jaggery
  • 2 eggs
  • 250 gm flour
  • 2 Tbsp baking powder
  • 1/2 Tbsp vanilla essence

  • Walnut topping:
  • 25 gm butter
  • 5 Tbsp grated jaggery
  • 5 Tbsp cream
  • 50 gm chopped walnuts


  1. Grease and line an 8" tin. Place dates and soda in a bowl, pour in the water. Set aside for 30 minutes.
  2. Cream the butter and sugar together until fluffy.
  3. Gradually beat in the eggs. Fold in flour, baking powder, essence and date mixture.
  4. Pour into a tin. Bake at 180 degree C for 1 hour.

  5. For the topping:
  6. Melt the butter in a pan. Add the jaggery and the cream. Simmer for 2 minutes.
  7. Add walnuts. Decant the pudding, pour on the sauce and serve warm.