Sticky Toffee Pudding

Although this is known as a classic British dessert, the truth may be as sticky as the glorious, sweet sauce drizzled all over the baked treat. Indeed, there are stories to suggest it’s a Canadian invention! Wherever it came from, we couldn’t be happier to put out our version, including our exceptional Demerara Style Sugar, for complex flavours and earthy sweetness. And keep those Canadian roots strong by using your favourite local whisky!

Prep Time
20 minutes
Bake Time
20 to 25 minutes
Top down view of three sticky toffee puddings on plates, each with a dollop of whipped cream and toffee sauce.

Standard muffin tin (12-holed) OR 12 ½-cup ramekins on a baking sheet

Parchment paper (cut into rounds the size of the bottom of the muffin tin and a sheet for the baking sheet)

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Medium or large bowl OR bowl of a large food processor fitted with the metal blade

Microplane OR fine grater

Small bowl


Stand mixer with paddle attachment OR large bowl with a hand mixer

Immersion blender (if not using a large food processor)

Rubber spatula

Digital thermometer (optional)

Heat-proof spatula

Toothpicks OR skewers

Wire cooling rack

Small offset spatula

Baking sheet

Medium heavy-bottomed saucepan

Serrated knife (if needed to level cakes)

12 servings
For the pudding:
  • 1½ cups (233 g) pitted dates, roughly chopped
  • 1 tsp (5 g) baking soda
  • ¾ (188 ml) cup hot coffee, preferably freshly brewed
  • 3 tbsp (45 ml) whisky
  • 1 tsp (2 g) orange zest, finely grated
  • 1½ cups (188 g) all-purpose flour
  • 1¼ tsp (7 g) baking powder
  • ⅔ cup (145 g) Redpath® Demerara Style Sugar, packed
  • ½ cup (113 g) butter
  • 2 eggs
  • 2 tsp (10 ml) pure vanilla extract
  • ½ tsp (3 g) salt
  • ½ cup (56 g) candied ginger, preferably in syrup (drained), finely chopped
For the toffee sauce (makes approximately 3¾ cup / 938 ml):
  • 2¼ cups (563 ml) heavy cream
  • 1½ cups (326 g) Redpath® Demerara Style Sugar
  • ½ cup (113 g) butter, cubed
  • ½ tsp (3 g) salt
  • 3 tbsp (45 ml) whisky
  • 1½ tsp (7 ml) pure vanilla extract
Garnishes (optional):
  • Flaky sea salt
  • Whipped cream
  • Candied ginger, finely chopped or slivered

Step 1

Preheat oven to 350°F (177°C). Lightly grease a standard muffin tin, and line the bottoms with parchment rounds. Set aside.

Step 2

In a medium or large bowl, add chopped dates and sprinkle with baking soda. Pour the hot coffee, whisky (see Chef’s Tips), and orange zest over the mixture. Let sit for 15 minutes or until slightly cooled.

Step 3

In a small bowl, whisk together the flour and baking powder until well combined.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, cream together the Redpath® Demerara Style Sugar and butter until creamy and pale in colour; 3 to 5 minutes. Add in eggs 1 at a time, mixing until fully incorporated before adding the next. Add in the vanilla extract and salt, creaming until combined.

Step 5

Using an immersion blender, process the cooled date mixture until almost completely smooth. Pour the date mixture into the bowl of the stand mixer. Mix until incorporated. Add in half of the dry ingredients. At low speed, mix flour mixture into the batter until just combined before adding the remaining dry ingredients and the candied ginger (see Chef’s Tips); do not overmix.

Step 6

Evenly divide batter amongst the wells of the muffin tin, filling to the top of each well. Place into the preheated oven and bake until a skewer inserted into the centre of the pudding comes out clean or when gently pressed, the tops spring back (see Chef’s Tips); 20 to 25 minutes.

Step 7

Remove from oven and increase oven temperature to 400°F (204°C).

Step 8

With a pair of toothpicks or skewers, poke the surfaces of the mini cakes while the cakes are hot (at least 10 pokes all over each cake). Drizzle the entire surface of each cake with a tablespoon (15 ml) of the warm toffee sauce. Place tin back into the preheated oven, and heat just until the tops look glossy and sticky; 3 to 5 minutes.

Step 9

Remove from oven and place pan onto the wire cooling rack to cool slightly; 10 minutes.

Step 10

Using a small offset spatula, carefully go around each pudding to loosen them from the sides. Remove the cakes by gently tipping the tin on its side over a parchment-lined baking sheet.

For the toffee sauce:

Step 1

While the cakes are baking, make the sauce. In a medium heavy-bottomed saucepan, combine heavy cream, the Redpath® Demerara Style Sugar, butter, and salt. Place over medium heat until butter is melted, stir to ensure the brown sugar has completely melted, becomes homogeneous, and sauce begins to simmer.

Step 2

Reduce heat to low and stir in the whisky and vanilla extract. Cover pan to keep warm.

To serve:

Step 1

Place a pudding onto a dish (if serving bottom side up, it may be necessary to slice off the rounded part of the cake to make it level) and spoon another tablespoon of the warm toffee sauce over the cake. Allow sauce to absorb into the cake.

Step 2

If desired, sprinkle tops with flaky sea salt, add whipped cream (or ice cream), and garnish with candied ginger. Serve with more warm toffee sauce, if desired.

Two sticky toffee puddings on plates served with toffee sauce and whipped cream with more puddings on a cooling rack in the background.