The Original Sticky Toffee Pudding Mix.

Why are the British so crazy in love with sticky toffee pudding?

According to Bon Appetit Magazine, it's the most popular dessert in the world.

Sticky toffee pudding is almost a national pastime in England. And for good reason--it's incredibly good. It's so good that it will make you a hero in your own neighborhood; your family will love it, and your friends will be amazed.

This was a very big hit with my family and friends. Some asked for the recipe and I told them to go online to your store.  --Mary S.

Oh my goodness, can DELICIOUS be any better? No! What a lovely treat!  --Jennifer

What is Sticky Toffee Pudding?

Sticky toffee pudding is more of a cake than a pudding. Think of a moist, dense cake covered with a thick, sticky toffee sauce. It's a fruity dessert loaded with little pieces of dates which make it dense, moist, and flavorful. It's finished off with a rich and caramelly sauce, it melds into a total taste experience.

Construction Notes

It's really simple to put together. It's like mixing a cake mix from the store. Then, while the cake is baking, mix the sauce: melt the butter in a saucepan, add the sauce mix contents and water, and cook for three or four minutes--until it boils.

This is a great dessert for a busy weeknight when you want a fancy dessert but you're out of time. The prep time on this only about ten minutes.

You can make this as a 9 x13-inch dessert, bake it in ramekins, or make 18 to 24 cupcakes.

Questions You May Have

Is this hard to make? Not at all. If you can make a cake, you can make a sticky toffee pudding.  And you don't have to decorate it.  So, it's a fancy dessert without the fuss.

But don't you have to make whipped cream? We have fun with whipped cream, so try coconut or caramel whipped cream. If you're in a hurry, just top it with ice cream. Especially serve it warm. That dense cake with ice cream melting on it and soaking into it is just decadent and so good.

I see it with fruit. Do I have to add fruit? No, please, no. However, the toffee sauce with fresh peaches is divine. There is no wrong way to serve it. See the variations on a theme below.

If it makes 18 to 24 cupcakes, that's a lot of servings. What do I do with extras? I freeze them. This is not a light, fluffy cake, but it freezes very well.

Over ten dollars for a mix, isn't that expensive?  I don't think so. It's really two mixes in one.  And one is loaded with dried fruit. You certainly can't buy the ingredients for $10.

What Others Say

Perfection! Moist, soft cake with moist chopped dates and a delicious caramel topping. I am beyond pleased with this cake mix!  --Marilyn Kane

. . . the sticky toffee cake is terribly awesome- it’s a crime to have such a moist, fabulous-tasting cake. I replace half of my cake with raisins- since it makes two loaf pans- so I remove the dates, then put them back in one loaf pan, and raisins in the other, stir it and place them in the oven, oh, how marvelous it comes out.  --Kim Washington

Delicious alternative to authentic Scottish sticky toffee pudding. This is a great little mix that has a wonderful flavor and texture that has satisfied our craving for the authentic Scottish sticky toffee pudding.  --LaResa Darrington

Sticky, gooey, and wonderful  --K.M.

Variations on a Theme

Be adventurous. There are lots of ways to be creative with this dessert. One lady divided the cake batter in half, adding all the dates in one half and raisins in the other. 

If you use a loaf pan, remember that the deeper the batter, the longer it takes to bake. With a longer baking time, the cake tends to get crusty. If you turn the temperature down to 325, the cake won't get so crusty. You can always drape aluminum foil over the top of the cake.

You can add nuts to the cake.

When we make this dessert, we often use flavored whipped cream.  Caramel whipped cream is a favorite.  

To make caramel whipped cream, add 1/3 cup brown sugar, instead of granulated sugar, to two cups of heavy whipping cream. Add two teaspoons of caramel flavoring and whip until stiff. You can add two tablespoons of meringue powder to retard melting and keep the whipped cream stiff.