Make a heavenly sticky toffee pudding for dessert

If you could bake a warm hug, it would be this Christmas-ey sticky toffee pudding recipe topped with a rich bourbon toffee sauce from Bobbette & Belle. 

Stick toffee pudding recipe from Toronto's Bobbette & Belle

Published: Friday 10th December 2021

Serves 4

Preparation time 20 minutes

Cooking time 40 minutes

Sticky toffee pudding is the kind of dessert that we could eat for breakfast, lunch and dinner. During Christmas time, this ooey-gooey treat graces holiday tables all over the United Kingdom. You don't have to book a trip to taste the real deal, just whip up this sticky toffee pudding recipe from our friends at Bobbette & Belle. 

“I always think of sticky toffee pudding as the perfect winter holiday treat because it feels comforting, like a warm hug on a cold day,” says Allyson Bobbitt, owner and co-founder of Bobbette & Belle.

Warning: Once your guests dig into its indulgent sponge cake and rich bourbon toffee sauce, everyone will want to come over to your place for all future Christmas gatherings. So, you're good to do holiday roast duty next year, too?

If you want to sip your bourbon alongside this sticky toffee pudding recipe, try this festive twist on the classic manhattan. And for more ooey-gooey goodness, check out Lynn Crawford and Lora Kirk's best brownie recipe. 

Ingredients

Pudding

  • 1 ¼ cups chopped pitted dates
  • 1 cup water
  • 1 tsp instant coffee
  • ¼ cup hot water
  • 2 cups all-purpose flour
  • 4 ½ tsp baking soda
  • 2 ¾ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ⅓ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¼ cup loosely packed brown sugar
  • 3 large eggs

Bourbon toffee sauce

  • 1 ¼ cups unsalted butter
  • 1 ⅓ cups loosely packed brown sugar
  • 1 ¼ cups 35 per cent cream
  • 2 Tbsp bourbon
  • 1 ½ tsp pure vanilla extract

Method

  1. Preheat the oven to 350 F. Grease a 9-inch bundt baking pan with butter or non-stick cooking spray.
  2. To make the pudding, in a medium saucepan, combine the dates and 1 cup water. Cook over medium heat until the dates have softened and the water has evaporated, about 8 minutes. Mix the instant coffee with ¼ cup hot water and add it to the dates. Continue cooking until all the liquid is gone. Set aside to cool.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger and nutmeg.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the cooled date mixture.
  5. With the mixer on medium speed, add the flour mixture to the creamed butter-and-date mixture in 3 additions, mixing until just combined and stopping to scrape down the sides of the bowl at least once. Pour the batter into the prepared pan, two-thirds full. (Feel free to add the leftover mixture into little ramekins.)
  6. Bake the large pudding for 30 to 40 minutes (or the ramekins for 20 minutes) until a toothpick inserted in the centre comes out clean. For even baking, rotate the baking sheet front to back halfway through. Allow the pudding to cool slightly.
  7. To make the bourbon toffee sauce, in a small saucepan, melt the butter over medium heat. Add the brown sugar and cream, then continue cooking, stirring occasionally, until the sugar is fully dissolved. Bring to a boil and cook, stirring, until the sauce is slightly thickened. Remove from the heat and stir in the bourbon and vanilla.
  8. Poke the tops of the baked pudding with a skewer and pour the sauce over the top, reserving some for serving.
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