Sticky toffee pud with salted caramel

By Michael Bonacini
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Start the holidays right with this sticky dessert.



  • 2 cup dates, chopped
  • 1 cup water
  • 2 tablespoons coffee, finely ground
  • 1/3 cup water for coffee, boiling
  • 1.5 teaspoons baking soda
  • 2 cups Robin Hood flour
  • 1.5 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 1/4 cup brown sugar, not packed
  • 1/3 cup butter, soft
  • 2 eggs
  • 1 teaspoon vanilla extract

For the caramel sauce:

  • 2 cups brown sugar
  • 1 can (415 milliliters size) Eagle sweetened condensed milk
  • 1/2 cup margarine or butter, cut in slices
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon of fleur de sel (or a good quality kosher salt)


For the caramel sauce:

Combine the sugar, salt and Eagle sweetened condensed milk in a large saucepan over medium-low heat. Stir constantly until the sugar dissolves then remove from the heat. Add the butter and vanilla to the sugar mixture and beat well until the butter melts.


  1. Steep coffee in hot water for approximately five minutes and then strain.
  2. Combine dates, one cup of water and strained coffee in a pot and bring to a boil.  Remove from heat and mix in baking soda.  Set aside to cool.
  3. Combine all remaining dry ingredients.
  4. n a separate bowl, cream together butter and sugar until pale and then add the vanilla and eggs slowly until well combined. 
  5. Add dry ingredients to the wet mix, and mix until combined.
  6. Add cooled date mixture to batter and fold together gently. 
  7. Lightly oil 12 115 gram oven-safe dishes and place in a baking pan.  Add water to dish reaching half way up the sides of the pudding dishes.
  8. Bake puddings in 350 degree F oven for 20- 24 minutes, turning halfway through.    
  9. Cool slightly, remove the pudding from the molds onto individual serving dishes and drizzle with the caramel sauce.
  10. To finish, whip one can of Eagle sweetened condensed milk and add a good dollop to each serving. Make sure condensed milk is chilled when whipping.

Note: This is a household favourite dessert in my home. We serve it with whipped cream, ice cream, caramel sauce and when someone important is coming over. Cheers and merry merry.                     


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