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Sticky toffee pudding with maple caramel sauce

A light Canadian dessert that will drive you absolutely crazy with it's gooey caramel sauce. 



For the pudding:

  • 1-1/2 cups chopped pitted dates (about 6 ounces)
  • 1-1/4 cups water
  • 1 teaspoon baking soda
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs

For the caramel sauce:

  • 60 milliliters bourbon
  • 5/8 cup butter
  • 2/3 cup 35% cream
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1 tablespoon cinnamon
  • 2 teaspoons sea salt


For the pudding:

  1. Heat oven to 350° F.
  2. Line a 9X5 inch loaf pan with parchment paper. Spray with cooking spray.
  3. Bring dates and water to a boil in medium saucepan. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
  4. In small bowl mix together flour, baking powder and salt.
  5. Cream together butter and sugar in large bowl on medium speed of electric mixer until light and fluffy. Stir in vanilla.
  6. Add one egg to bowl. Add half of the flour mixture, and half of the date mixture; beat to blend. Repeat with remaining egg, flour mixture and date mixture.
  7. Pour batter into prepared loaf pan. Bake 40-45 minutes; or until a tester inserted into the centre comes out clean. Let cool in pan on wire rack for 30 minutes. Invert pudding onto rack.

For the caramel sauce:

  1. Pour all of the ingredients in a pot except bourbon.  Boil to thicken, about five minutes, add bourbon and cook for one minute.
  2. Slice pudding and serve with caramel sauce, a sprinkle of sea salt and a scoop of your favourite vanilla ice cream.

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