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Sticky Toffee Pudding

Prep Time :
25 min
Bake Time :
Makes :
8 servings
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This recipe is:

Sticky Toffee Sauce:

6 tbsp (90 mL) unsalted butter

1 cup (250 mL) SPLENDA® Brand Brown Sugar Blend

2 tsp (10 mL) ground cinnamon

2 tbsp (30 mL) orange juice

2 tbsp (30 mL) rum

3 tbsp (45 mL) whipping cream


1 3/4 cups (430 mL) pitted dates, about 10 oz (280 g)

2 cups (500 mL) orange juice

1 tsp (5 mL) baking soda

2 1/4 cups (560 mL) all-purpose flour

1/2 tsp (2 mL) baking powder

1/2 tsp (2 mL) ground cinnamon

1/2 tsp (2 mL) ground ginger

1/2 tsp (2 mL) fine salt

6 tbsp (90 mL) unsalted butter at room temperature

3/4 cup (180 mL) SPLENDA® Brand Brown Sugar Blend

3 large eggs


Preheat oven to 350°F (180°C) and grease and flour eight 5-ounce (150 g) ramekins and place them in a baking dish.

For sauce, melt butter and SPLENDA® Brown Sugar Blend over medium heat, stirring occasionally. Once bubbling, add cinnamon, orange juice and rum and return to a simmer, stirring. Remove from heat and stir in cream. Spoon 2 tbsp (30 mL) of sauce into each ramekin and reserve rest of the sauce to serve with pudding.

Roughly chop dates and simmer in orange juice, uncovered, for 5 minutes. Remove from heat and stir in baking soda. Let cool while preparing batter.

Sift flour, baking powder, cinnamon, ginger and salt. In a separate bowl, cream butter and SPLENDA® Brown Sugar Blend until light. Add eggs one at a time, stirring well after each addition. Add flour mixture alternately with date mixture, stirring well after each addition, starting and ending with flour. Spoon batter evenly between prepared ramekins. Pour boiling water around ramekins coming up 1/2 inch (1.25 cm). Bake for 30 to 40 minutes, until a tester inserted in the centre of a pudding comes out clean. Remove from water bath and allow to cool for at least 10 minutes, and unmould to serve. Reheat toffee sauce and spoon over warm puddings.

Nutrition Information

Amount per Serving

Serving Size: 1/8 recipe

Total Calories: 570

Calories from fat: 198

Total Fat: 22 g

Saturated Fat: 13 g

Cholesterol: 130 mg

Sodium: 380 mg

Total Carbohydrates: 85 g

Fibre: 4 g

Sugars: 55 g

Protein: 8 g

If the recipe is made with brown sugar instead of SPLENDA® Brown Sugar Blend, the nutrient content is as follows:

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