Sticky Toffee Pudding with Port Toffee Sauce Recipe

sticky toffee pudding

This variation on the classic uses drunken prunes instead of dates.

Recipe Facts

Active: 30 mins
Total: 100 mins
Serves: 8 servings

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  • For the Pudding:
  • 5 tablespoons unsalted butter, melted
  • 8 ounces (about 1 1/4 cups) pitted prunes, quartered
  • 1 cup tawny port
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup packed dark brown sugar
  • 1/2 teaspoon finely grated lemon zest
  • 2 large eggs, at room temperature
  • For the Port Toffee Sauce:
  • 8 tablespoons unsalted butter
  • 3/4 cup packed dark brown sugar
  • 2/3 cup heavy cream
  • 3 tablespoons tawny port
  • 2 tablespoons mild molasses
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/2 cup chopped roasted and salted pistachios (optional)
  • Maldon salt (optional)


  1. For the Pudding: Adjust oven rack to middle position and heat oven to 350°F. Grease a 9-inch round baking pan with 1 tablespoon butter. Set pan large roasting pan lined with clean kitchen towel. Bring kettle or medium saucepan of water to boil over high heat.

  2. Bring prunes and port to boil over medium-high heat in small saucepan. Reduce heat to medium-low and simmer until liquid is slightly reduced and prunes are plump, 8 to 10 minutes. Stir in vanilla. Remove from heat and cool slightly, about 10 minutes.

  3. In medium bowl, whisk together flour, baking powder, baking soda, and salt.

  4. Pulse prunes, cooking liquid, brown sugar, and lemon zest in food processor until ground to a paste. Add eggs and pulse several times until thoroughly combined. With machine running, pour in remaining 4 tablespoons melted butter.

  5. Transfer prune mixture to large bowl. With rubber spatula, fold in flour mixture.

  6. Scrape batter into prepared pan. Add enough boiling water to reach about halfway up sides of pan. Cover roasting pan tightly with aluminum foil.

  7. Bake until tester inserted in center of cake comes out with moist crumbs attached, 40 to 50 minutes. Immediately remove pan from water bath and set on wire rack (keep covered).

  8. For the Port Toffee Sauce: Melt butter in medium saucepan over medium heat.

  9. Add brown sugar and salt and whisk until smooth. Continue to cook, stirring occasionally, until sugar is dissolved and mixture looks puffy, 3 to 4 minutes. Slowly pour in cream, port, and molasses and whisk to combine. Reduce heat to medium-low and simmer until frothy, about 3 minutes. Stir in lemon juice.

  10. Poke cake with paring knife or skewer, then, pour toffee sauce over pudding and spread evenly with rubber spatula. Allow to cool slightly, about 10 minutes, then scoop out portions and sprinkle with (optional) pistachios and Maldon salt.

  11. Leftovers can be refrigerated for up to 3 days; be sure to microwave portions until heated through prior to serving.

Special equipment

9-inch round baking pan, foil, roasting pan food processor, small saucepan, rubber spatula, medium saucepan