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Sticky Toffee Pudding Recipe

It's the delicious toffee sauce that'll get you in the end- this stuff is addicting!
Course Dessert
Cuisine international
Keyword Sticky Toffee Pudding Recipe
Prep Time 10 minutes
Total Time 45 minutes
Servings 4 servings
Calories 500kcal


  • 1/2 heaping cup white flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, room temperature
  • 1/2 cup white sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup tap water
  • 1/3 cup minced dried figs
  • 1 tablespoon minced fresh ginger


  • For the toffee sauce: Heat all toffee ingredients together over medium-high heat, stirring often. Bring to a boil, then reduce heat to low and let cook, stirring often, until the sauce has turned a deep, caramelly-brown color and it thick enough to heavily coat a spoon. Remove from heat. Butter a 3"x9"x5" loaf pan and pour half of the toffee sauce in the bottom of the pan, making sure it evenly covers the entire bottom. Place the pan in the freezer.
  • Preheat the oven to 350*F.
  • For the pudding: Sift together the flour, baking soda, baking powder and salt and set aside. In a medium sized bowl, whisk the butter and sugar together (using a hand whisk or a mixer) until coarsely combined and very light yellow in color.
  • Add the egg, vanilla extract and water to the butter and sugar and stir until combined. Add the dry ingredients to the wet, a little at a time, and mix together. Be careful not to overmix. Add the dried figs and ginger and stir.
  • Remove the loaf pan from the freezer and pour the batter, evening out the top. Bake for 35-40 minutes, or until a cake tester comes out with moist crumbs attached. Let cool slightly before serving, with the remaining toffee sauce poured on top.