Sticky Toffee Pudding

March 01, 2021

Sticky Toffee Pudding

If you have a chance to visit Grand Cayman you must try the Sticky Toffee Pudding at Calypso Grill. This recipe is from Chef George Fowler's book Going Down Sticky Toffee Lane. It's simply delicious!!


-2 cups chopped, pitted dates

- 1 cup water

- 1/2 cup unsalted butter

-1 1/2 cups refined sugar

- 4 large eggs, beaten

- 2tsp baking soda

- 2 1/4 cups all purpose flour

Grease an 11" x 7" baking tin. Boil the dates in water for two minutes once they have come to a boil. Cream the butter and refined sugar together until fluffy. Add the beaten eggs slowly until well mixed. Add the flour and baking soda to the butter-sugar bowl. but do not mix. Pour the dates atop the flour in the bowl. Mix together quickly (don't over mix) and pour into your prepared baking tin. Bake at 350F for 30-40 minutes or until it feels just firm to the touch.


Sticky Sauce

- 2 cups heavy cream

-1 cup dark brown sugar

- 1 tsp cornstarch(optional)

Place heavy cream and brown sugar into a pot and stir over low heat until it comes to a boil. Continue stirring over low heat and simmer for about 10 minutes so that it slightly thickens. If desired, mix cornstarch in a little water then stir into sauce for a slightly thicker sauce. To serve, portion the warm pudding onto plates and top with the hot Sticky Sauce. Accompany with heavy cream or ice cream.

Serves 6-8


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