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Sticky Toffee Pudding from Holeman and Finch

Sticky Toffee Pudding from Holeman and Finch

Serves: 8

Hands On Time: 

Total Time: 


1 cup water
1 cup pitted and quartered dates (about 6 ounces)
1 teaspoon vanilla
1 teaspoon baking soda
5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 teaspoons rum
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1 3/4 cups packed dark brown sugar
1 cup heavy cream
10 tablespoons unsalted butter
1 1/2 tablespoons dark rum
1 tablespoon chocolate chips


To make the pudding: Heat the oven to 325 degrees. Spray a 9- by 13-inch baking pan with nonstick oil spray, line the bottom with parchment paper and spray again.

In a small saucepan, combine the water and dates. Bring to a boil over medium-high heat, then remove from the heat, stir in the vanilla and baking soda, and let cool until just barely warm.

Meanwhile, in a large bowl, use an electric mixer to beat the butter until smooth. Add the sugar and beat to combine. Add the egg and rum and beat until incorporated.

In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and stir until a crumbly dough forms. Stir in the date mixture, being careful not to overmix. Pour the batter into the prepared pan and bake until golden brown and the sides pull slightly from the sides of the pan, 20 to 25 minutes.

While the pudding is baking, make the sauce: In a large saucepan over medium heat, combine the brown sugar, cream, butter, rum and chocolate chips, and, while whisking constantly, bring to a boil over medium heat. As soon as the sauce boils, remove it from the heat.

When the pudding comes out of the oven, let it cool in the pan for 10 minutes. With a fork or toothpick, pierce small holes all over the cake. Pour about half the sauce slowly over the cake, pushing it down into the cake with an offset spatula or spoon. Return the sauced cake to the oven and bake until the sauce has soaked in, 6 to 8 minutes.

Cut the warm cake into 16 pieces, then stack two pieces onto each serving plate. Drizzle each serving generously with the remaining sauce. Top with a dollop of whipped cream or ice cream. Serve.


Per serving: 745 calories (percent of calories from fat, 40), 5 grams protein, 107 grams carbohydrates, 3 grams fiber, 34 grams fat (21 grams saturated), 125 milligrams cholesterol, 328 milligrams sodium.

About the recipe

Though sticky toffee pudding is a very English dessert, this version is made-to-order to Southern tastes. Recipe courtesy of Holeman & Finch Public House in Atlanta, Ga.