Sticky Boozy Toffee Pudding

A recipe for sticky boozy toffee pudding from the Hebridean Baker – the perfect winter warmer from Scotland.

As the nights grow longer, the air turns crisp, and the first frost wraps Scotland in a soft winter shimmer, there’s nothing more comforting than gathering in a warm kitchen with something bubbling away in the oven. Winter in Scotland invites us to slow down, curl up, and savour the simple joys – a glowing fire, a hot cuppa, and, of course, a hearty homemade pudding.

This month, we’re thrilled to share a recipe from our dear friend and collaborator, the Hebridean Baker, whose bakes bring the warmth of island kitchens to homes around the world. And what better winter treat than a Sticky Boozy Toffee Pudding? It’s the kind of desert you’d happily trek through a snowy glen to find – rich, indulgent, and absolutely drenched in a dark rum toffee sauce.

While some may dream of apple tarte tatin in a cosy French bistro or tiramisu on the Amalfi coast, the Hebridean Baker firmly believes nothing beats a wee pub in the Highlands on a cold night, especially when Sticky Toffee Pudding is on the menu. This version is everything you want from a winter bake: deep caramel flavour, soft dates, and a moist, comforting texture that feels like a hug in dessert form.

So, stoke the fire, light a candle, and bring a spoon – this one’s perfect for those cold, quiet evenings when you want something truly special.

Sticky Boozy Toffee Pudding

Serves 10

Ingredients

Pudding

• 240g (8½oz) whole dates, stoned and roughly chopped
• 225ml (¾ cup + 3 tbsp) hot black tea
• 1½ tsp vanilla bean paste
• 135g (4¾ oz) butter, softened, plus extra for greasing
• 225g (8oz) light muscovado sugar
• 3 large eggs
• 3 tbsp black treacle
• 260g (9oz) self-raising flour
• 1½ tsp bicarbonate of soda
• 150ml (½ cup + 2 tbsp) milk

Rum Toffee Sauce

• 75g (2½oz) soft light brown sugar
• 50g (1¾oz) butter
• 300ml (1¼ cups) double cream
• 2 tbsp black treacle
• 1 tsp vanilla bean paste
• 3 tbsp dark spiced rum

Method

Prepare the dates: Soak the chopped dates in hot black tea for around 30 minutes, or until cooled. Mash lightly with a fork into a rough pulp, then stir in the vanilla. Set aside.

Preheat the oven. Generously butter a 23cm ovenproof dish and preheat your oven to 150°C fan.

Make the batter. Cream the butter a sugar until pale and fluffy. Add the eggs one at a time, making sure each one is fully incorporated before adding the next. Beat in the black treacle.

Mix the dry ingredients. Sift together the self-raising flour and bicarbonate of soda.

Combine everything. Fold the flour mixture and milk into the batter in alternating thirds. Add the date mixture (including any leftover tea) and stir gently until just combined.

Bake. Transfer the batter to the prepared dish and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. If the top starts to brown too quickly, cover with foil after 40 minutes.

Make the rum toffee sauce. In a saucepan, heat the sugar, butter, and half the cream until the sugar has dissolved. Increase the heat and stir in the treacle, vanilla, and rum. Simmer for 2-3 minutes until it reaches a deep toffee colour, then remove from the heat and stir in the remaining cream.

Serve warm. Allow the pudding to cool for 15 minutes. Pierce the surface with a skewer and pour over half the warm sauce. After 10 minutes, serve with the remaining sauce – and if you’d like to make it extra indulgent, add a scoop of vanilla ice cream.

A perfect winter treat

This pudding is everything winter cooking should be – rich, comforting, and meant to be shared. Whether you’re hosting a festive gathering, planning a cosy night in, or simply craving something warm and sweet as the temperature drops, this recipe from the Hebridean Baker brings a taste of Highland indulgence straight to your table.

Receive recipes from Scotland’s best every month in our WeeBlether magazine. Subscribe now!