Chic Dining and Three-Seater Kitchen Island


Sticky Toffee Pudding Is the Answer for Anyone Looking for a High-Quality Dessert Tonight

On the hunt for a new favorite recipe to add to your list of staples? The team The District Flats Apartments in Lenexa, Kansas encourages you to try your hand at this delicious option.  

When the mood strikes, we all need of the perfect, sweet pick-me-up. Sticky Toffee Pudding makes the ideal staple to add to your regular repertoire of dishes. While this well-known English dessert is often served on holidays, it can be made any time of the year. Consisting of a rich sponge cake that is topped with toffee-flavored sauce, it is melt-in-your-mouth delicious when served alongside vanilla ice cream or custard. Check it out below!


For the homemade caramel

  • 2 cups heavy cream
  • 1 cup salted butter
  • 1/2 cup light Karo syrup
  • 1 cup sugar

For the pudding cake

  • 6 ounces pitted dates (about 1 cup)
  • 3/4 cup water
  • 3/4 cup & 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 4 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • Vanilla ice cream or homemade whipped cream


  1. In a medium saucepan, combine 1 cup of the heavy cream with the butter, corn syrup, and sugar. Bring to a boil over medium, then cook over low heat, stirring often, until it begins to turn a golden color. Carefully whisk in the remaining 1 cup of heavy cream.
  2. In a small saucepan, simmer the dates over medium-low heat until the water is nearly absorbed, about 15 minutes. Transfer the dates and any liquid to blender and puree until very smooth.
  3. Preheat the oven to 350 degrees F. Lightly butter four to six 1/2-cup ramekins.
  4. In a medium bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla, and then add the date puree. Mix until combined.
  5. Add the flour, baking powder, baking soda, and salt. Spoon the batter into the ramekins and smooth the tops with a spoon. Bake for 18-20 minutes. Let cool slightly.
  6. Invert the sticky toffee pudding onto a plate. Top with sauce and ice cream.

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