Sticky Toffee Pudding


An original recipe by by Jessie Sheehan
Category: Cakes
Difficulty: Medium


1/2 lb (229g) dates
1 1/2 cup (330g) boiling water
1 tsp (5g) baking soda
6 tbsp (80g) unsalted butter, melted
1/4 cup (50g) light brown sugar
1/4 cup (72g) Almond & Hazelnut Praliné
large eggs
1 cup (135g) all-purpose flour
1/4 tsp (1g) fine sea salt

1/2 cup (145g) Almond & Hazelnut Praliné
1/2 cup (105g) heavy whipping cream
2 tbsp (27g) light corn syrup
1/4 cup (50g) light brown sugar
1/4 tsp (1g) fine sea salt 

Heavy cream for drizzling

Toasted sliced almonds for decorating



  • Preheat the oven to 350°F (177°C). Grease 4 six-ounce (177 ml) heat-proof ramekins with cooking spray or softened butter and place them on a baking sheet.
  • Pit the dates and combine them with the boiling water and baking soda in a medium-sized heat-proof bowl. Cover the bowl and let sit for at least 15 minutes.
  • Add the dates and water to a blender or food processer and blend/process until smooth.
  • Whisk together the butter, sugar and Almond & Hazelnut PRALINÉ in a large bowl.
  • Add the eggs, one at a time, whisking after each. Sift the flour and salt over the bowl and gently fold to combine with a rubber spatula.
  • Add the date mixture and fold a final time.
  • Evenly pour the batter into the prepared ramekins and bake for 25-30 minutes, rotating at the half way point or until the tops are puffy and spring back when lightly pressed, and a toothpick comes out clean, or with a moist crumb or two. Let the cakes rest while you make the sauce.




  • Combine all of the ingredients in a small saucepan over medium heat until the sugar dissolves and the mixture thickens slightly.
  • Invert the cakes on to serving dishes, slicing off the tops (which will become the bottoms), so that they sit flat on their plates.
  • Drizzle with sauce, a bit of heavy cream and a sprinkling of almonds.