Sticky toffee pudding from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 411) by Stephanie Alexander

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a chocolate variation.

  • ARechner on May 24, 2022

    Yum! Such a hit last night and everyone wanted the recipe. I doubled the recipe but only made 3/4 worth of sauce - it makes a lot! Food processor makes quick work of the dates. Bring butter to room temp before creaming. The sauce rapidly rises when bringing to the boil so use a bigger saucepan than what you initially think. You can cut sugar in the pudding down to 2/3 the amount. I also reduced sugar in the sauce a little bit. Made in 22cm square pans as that's all I had and this was fine. Serve with cream. Great freezer recipe.

  • Melanie on April 03, 2015

    Great dessert for a casual dinner with friends. It was a hit and really only would serve 6 as most people wanted seconds! I prepared a few bowls as mise en place and premade the toffee sauce which meant it was easy to mix and throw into the oven while my partner served the main. Good winter dish, the toffee sauce is quite buttery and possibly could have used a touch of salt (there is no salt used in the dish) - will try next time, there will be a next time! Used a teaspoon of ground ginger in the batter.

  • eeza on July 18, 2014

    Suitable to freeze. Also works as mini muffin sized puddings.

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