Sticky Toffee Pudding with Warm Caramel Sauce | Recipes

Sticky Toffee Pudding with Warm Caramel Sauce

(14) Ratings:
Prep Time:
Baking Time:
Makes:12 servings
Freezing:not recommended

Crystallized ginger adds a lovely texture to these moist toffee pudding cakes. The warm caramel sauce makes them extra special!



1 ¼ cups 300mL chopped dates
1 ¼ cups 300mL water
¼ cup 50mL butter
¾ tsp 7mL baking soda
1 tsp 5mL vanilla extract
¾ cup 175mL packed brown sugar
2 eggs
1 cup 250mL Robin Hood® Original All Purpose Flour
1 tsp 5mL baking powder
¼ tsp 1mL ground ginger
¼ cup 50mL crystallized ginger


3/4 cup 175mL Smucker’s® Sundae SyrupTM Caramel Flavoured Syrup, heated


  1. Preheat oven to 375ºF (190ºC). Lightly grease or line with paper liners a 12-cup muffin pan.
  2. Place dates and water in a medium saucepan and bring to a boil. Lower heat and simmer 8 to 10 minutes or until the dates are softened and the water is absorbed. Stir in butter until melted. Remove from heat and stir in baking soda and vanilla.
  3. Whisk brown sugar and eggs in a medium bowl with a hand held whisk. Stir in flour, baking powder, ground ginger and crystallized ginger. Fold in cooked date mixture. Spoon mixture into prepared muffin pan.
  4. Bake in preheated oven 20 minutes or until firm and springy to the touch.
  5. Remove the puddings from pan and serve warm with heated caramel sauce poured over the top.


  • To warm caramel flavoured syrup just place in microwave proof measuring cup or bowl and microwave on high for 1 minute.
  • These puddings can also be baked in individual ramekins.

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