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Sticky Toffee Pudding

Udny Arms Sticky Toffee Pudding

My husband is Scottish and when we were first married we used to buy from Mark’s & Spencer this delicious dessert. He took me back home to Aberdeen where I received a copy of the recipe for it. Apperantly, the Udny Arms (in Aberdeenshire, Scotland) has THE best sticky toffee pudding. It is also very easy to make!

– Angela Clark, Sherwood Park, Alberta

12 servings
1 hour 5 minutes 15 mins prep


1/2 cup butter
2 cups confectioners’ sugar
2 eggs
3 cups flour
8 ounces dates (pitted and cut into pieces)
1 teaspoon baking soda
2 cups boiling water


1 cup butter
2 3/4 cups brown sugar
1 pint whipping cream

For the Pudding:

Cream butter and sugar until white and fluffy. Beat in eggs gradually. Fold in flour.

In a separate bowl pour the boiling water over the dates and soda. When water is absorbed add other ingredients and cream mixture.

Bake in 9″ x 13″ cake pan in moderate hot oven (350 F) for 40 minutes.

For the Sauce:

Mix all ingredients and bring to a boil. Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake. Brown under grill before serving.

Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3″ squares.

Top with whipped cream.