Sticky Toffee Pudding with Brandy Butterscotch Sauce Recipe

Sticky Toffee Pudding
Allison Beck


For the pudding:

  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon smooth apricot jam
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon distilled white vinegar

For the sauce:

  • ¾ cup (1 ½ sticks) unsalted butter
  • 1 cup heavy whipping cream
  • 1 cup sugar
  • ½ cup hot water
  • 1 tablespoon brandy
  • Vanilla bean ice cream or whipped cream, for serving

A sticky-sweet dessert that is best served with a rich caramel or butterscotch sauce, and a bit of vanilla ice cream or slightly sweetened whipped cream.

While this dessert can be served any time of year, it is particularly festive to serve during the holidays.

Adapted from Rebecca Rather’s “The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style.” 


For the pudding:

Preheat the oven to 450 degrees. Grease a 9-inch glass pie plate with butter or cooking spray.

Using an electric mixer fitted with the paddle attachment, beat the sugar, egg, and jam on high speed for 15 minutes. (Yes, 15 minutes. Do not try to cheat to save time. I tried it, and the recipe didn’t work).

In a medium bowl, stir together the flour, baking soda, and salt to blend. Add the milk and flour mixture, alternating with the egg mixture, in 3 increments. After each addition, beat on low speed until combined.

Melt the butter in a small saucepan over medium heat and stir in the vinegar. Add the butter mixture to the flour mixture and beat on medium-low speed until combined.

Pour the batter into the prepared pie plate. Cover with aluminum foil that has been greased with butter or cooking spray and bake for 35 to 45 minutes, until the pudding is a rich, brown color. If it is still pale in the center, cook a little longer. Just before the pudding is done, make the sauce.

For the sauce:

Melt the butter with the cream, sugar, hot water, and brandy in a medium saucepan over medium heat, stirring until blended and hot.

Pour half the sauce over the pudding immediately after you remove it from the oven. As soon as the sauce is absorbed, pour the remaining sauce over the pudding. Cut into wedges and serve hot, with vanilla bean ice cream or whipped cream.


Calories per serving:

741 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 252g 387%
  • Carbs 527g 176%
  • Saturated 156g 779%
  • Fiber 3g 14%
  • Trans 6g
  • Sugars 427g
  • Monounsaturated 68g
  • Polyunsaturated 11g
  • Protein 33g 67%
  • Cholesterol 933mg 311%
  • Sodium 2,727mg 114%
  • Calcium 534mg 53%
  • Magnesium 80mg 20%
  • Potassium 772mg 22%
  • Iron 7mg 40%
  • Zinc 3mg 21%
  • Phosphorus 632mg 90%
  • Vitamin A 2,434µg 270%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 1mg 78%
  • Riboflavin (B2) 2mg 98%
  • Niacin (B3) 8mg 39%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 280µg 70%
  • Vitamin B12 2µg 38%
  • Vitamin D 9µg 2%
  • Vitamin E 8mg 39%
  • Vitamin K 22µg 27%
Have a question about nutritional data? Let us know.
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