Sticky Toffee Pudding a Dessert to make you Swoon

sticky toffee pudding

This little cupcake-style sticky pudding can be deceiving.  Just when you think it’s looking very much like a regular cake with a lovely tender crumb you take a bit and go flying off to heaven. The texture is exquisite with the pureed dates and the flavour is incredible. And that is all before your douse the little puddings with warm toffee sauce.

sticky toffee pudding

Really, you might as well start with dessert on an evening when you’re serving Sticky Toffee Pudding. It’s so satisfying that I can’t see a need to eat anything else afterwards.

This recipe makes more than a dozen little puddings so you’ll have some left over. Another option is to bake them in little bread tins and cut them in slabs before serving, which I have done to great effect.

Perfect Sticky Toffee Pudding

Slightly adapted from Rock Recipes

Makes 14-16 muffin-sized puddings.


  • 8 ounces chopped pitted dried dates (15-20 pitted dates)
  • 1½ cups water
  • ⅓ cup butter
  • 1 cup firmly packed brown sugar
  • 2 tsp vanilla extract
  • 2 extra large eggs
  • 5 Tbsp Crosby’s Fancy Molasses
  • 1⅔ cups flour
  • 1½ tsp baking powder
  • 1 tsp baking soda


To prepare the pudding

  1. Preheat oven to 350 F and grease and flour muffin tins.
  2. Add the dates and water to a small saucepan. Bring to the boil and simmer for two minutes.
  3. In a large bowl, cream butter brown sugar and vanilla.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the molasses and beat well.
  6. Sift together the flour and baking powder.
  7. Add the dry ingredients to the creamed mixture in three additions and mix until smooth.
  8. Puree the date mixture in a food processor or blender. Stir in the baking soda then add to the batter.
  9. Spoon batter into well-greased and floured muffin tins and bake for about 18 – 20 minutes at 350 F until the center is just firm.
  10. Let cool slightly before removing from tins. These have a delicate crumb so remove them carefully.

Don’t worry if the bottoms look a little messy. Once they’re coated in toffee sauce they’ll look lovely.

Serve warm with Toffee Sauce drizzled over. Or you can place them in an oven proof dish and coat with the sauce.

Dense & Spicy Ginger Molasses Muffins

dense and spicy ginger molasses muffins

What’s with the giant muffin phenomenon? I have yet to figure out the appeal of muffins that are the size of softballs. I think of muffins as snack food, something to grab with an apple or to eat alongside a cup of tea. A muffin is not a meal.

If you need a muffin to be a breakfast substitute you’d be better of baking my blueberry wheat germ muffins.

But if you want a plain delicious muffin for a not-too-filling tasty snack, these ginger molasses muffins will do it.

This recipe was given to me by a friend years ago. And although they’re called muffins, they’re really somewhere in between that and a rich, dense piece of cake. They have a nice spicy kick too.

Don’t be alarmed by the texture of the batter. It’s very stiff but don’t worry, your muffins will come out of the oven just fine. I have used blueberries instead of dates (as in the photos here) with delicious results.

But heed this warning: if you use frozen berries your batter will seize up completely, you’ll half panic as you try to spoon it into the pans, and while they’re baking you’ll start to mix up another batch because you’ll be convinced that they’re headed for the compost. They’ll be delicious though (some will just sink a bit in the middle).

Ginger Molasses Muffins

Makes 12 regular-sized muffins


  • 1 ¼ cups flour
  • 6 Tbsp brown sugar
  • 2 tsp ginger
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup butter
  • 6 Tbsp Grandma Fancy Molasses
  • 1 egg
  • 1 cup chopped dates  or fresh blueberries


  1. In a medium bowl combine flour, ginger, baking powder, baking soda and salt.
  2. In another bowl cream butter and brown sugar.
  3. Add egg and then molasses to butter mixture, mixing well after each addition.
  4. Add dry ingredients to the creamed mixture and mix gently.
  5. Spoon into prepared muffin tins and bake at 350 F for about 20 minutes.