January 29, 2023

Sticky Toffee Pudding

Sticky Toffee Pudding is a quintessential wintertime dessert.  Originating from England’s Lake District, this warm, date-filled sponge cake is topped with a thick toffee sauce and a scoop of vanilla ice cream.  Dates, molasses, brown sugar, butter, with hints of cinnamon, earl grey and vanilla… just what you need on a chilly night from November through February.  Close your eyes and picture yourself cosying up by a fireplace in a country pub, taking a bite of this sweet and sticky treat.  Bliss!

In the Jewish culture, we celebrate 4 new years per calendar year.  Tu B'shevat, which is coming up soon, represents the new year for trees.  The holiday marks the agricultural cycle for farmers in the land of Israel.  This birthday of trees is imbued with ecological activism as we focus on our responsibility to the environment.  It is common to celebrate by planting trees and eating 7 species that grow in Israel: dates, pomegranates, figs, grapes, olives, wheat and barley.  Baking this sticky toffee pudding is a very tasty way to celebrate Tu B’shevat!


Quality Ingredients

Dates are the star ingredient of this dessert, so I recommend you use the best: Medjool dates.  This fruit has a chewy texture and a caramel taste.  Medjool dates are also softer than regular dried dates.


If you don’t have a stand mixer, you can use a hand-held mixer, or simply cream the butter and sugar with a wooden spoon and arm strength.

Instead of a blender, you can use a food processor.  If you have neither, simply mash the soaked and softened dates with a fork.


Kitchen scale

Oven thermometer

9 x 9 inch square pan 

Parchment paper

Stand-mixer fitted with paddle attachment





Wooden spoon 

Small offset spatula

Bon appétit!


Sticky Toffee Pudding

Take a bite of this sweet sticky toffee pudding to warm up on a chilly winter’s night. This cosy and comforting sponge cake tastes best topped with a scoop of vanilla ice cream and a generous pour of thick toffee sauce.


Ariane | Miel et Ganache








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  • 200g (about 10 dates) Medjool dates, pitted and coarsely chopped
  • ¾ cup freshly boiled water
  • 3 Earl Grey tea bags 
  • 1 tsp cinnamon  
  • 75g (5 tbsp) unsalted butter, softened
  • 50g dark brown sugar
  • 2 tbsp molasses
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 large eggs at room temperature
  • 150g all-purpose flour
  • 2 tsp baking powder

  • Sauce:
  • 5 tbsp unsalted butter
  • 150g dark brown sugar
  • ½ tbsp molasses
  • ½ tbsp pure maple syrup
  • ½ tsp pure vanilla extract
  • ½ tsp kosher salt
  • 100ml 35% whipping cream


  1. Preheat the oven to 350°F.
  2. Butter a 9 x 9 inch pan and line with parchment paper.  Leave a slight overhang to use later as a sling to remove the dessert from the pan.
  3. Add the tea bags to the boiled water and let steep for 4 minutes.
  4. Place the dates in a blender.
  5. Add the cinnamon.
  6. Pour the tea over the dates and cinnamon in the blender.  
  7. Put the lid on the blender and let the dates soften for 10 minutes.
  8. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together. 
  9. Add the molasses, maple syrup and vanilla, beating until incorporated.
  10. Add in the eggs, one at a time, beating until incorporated.
  11. Use a spatula to gently fold the flour into the batter.
  12. When the 10 minutes have lapsed, blend dates, tea and cinnamon in the blender until smooth.
  13. Use a spatula to fold the date mixture into the batter.
  14. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
  15. While the cake is in the oven, it’s time to make the sauce!  Add all of the sauce ingredients except the cream to a saucepan and cook over low heat. 
  16. Stir with a wooden spoon until butter is melted and the ingredients are combined.
  17. Add the cream to the saucepan, turn up the heat, and continue stirring.
  18. Once the sauce is bubbling, remove the saucepan from the heat.
  19. Set aside ¼ cup of the sauce.
  20. Cover the saucepan with a lid to keep the rest of the sauce warm.
  21. As soon as you take the cake out of the oven, prick it with a toothpick all over.
  22. Pour ¼ cup of the warm sauce onto the cake.
  23. Use a small offset spatula to spread the sauce all over the surface of the cake.
  24. Let the cake sit for 30 minutes before removing it from the pan and slicing to serve.
  25. Serve with a scoop of vanilla ice cream and a generous pour of the sauce.
  26. Store the sauce and the cake in separate airtight containers in the fridge for up to 3 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!