Sticky Toffee Pudding

A British classic, so tasteful and comforting!

Sticky Toffee Pudding For One

I have seen several recipes of sticky toffee pudding for a while and since they were very similar, I decided to go ahead and try. This seemed so delicious and full of caramel flavor that I couldn’t miss it!
Most of these recipes include dates but I usually don’t have any in my kitchen. What I usually do have, are raisins. So I decided to use them instead and the result turned out really tasteful and the pudding was as beautiful as the many photos of sticky pudding I saw, as you can see on the following picture 😉

Sticky Toffee Pudding For One

And as you can see, I enjoyed while reading one of the Harry Potter series, and that just paired perfectly: English book for and English baked good. Just delightful! [And Pudding is really often mentioned in Harry Potter so you can just feel you are there…].

If you are not so much of an Harry Potter fan, I am sure you love some other English book or movie you can enjoy while eating this toffee-flavor pudding.

Let’s talk a little about the sauce, shall we? Just…another caramel flavor, but with treacle to give it a contrast.

This recipe is for one medium pudding or two small cupcake-size: I baked one in a mini loaf pan [that I broke since…] and another one in an even small pan.

Let Pudding Time begins!

Sticky Toffee Pudding

  • Servings: 1 medium or two small
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Perfect for Teatime in a cold afternoon




  • 23 g butter extremely soft, even a little melted
  • 20 g brown sugar
  • 13 g dark brown sugar
  • 25 g egg lightly beaten
  • 20 g raisins
  • 25 ml water
  • 30 g flour
  • ½ teaspoon baking powder
  • ¼ baking soda
  • ½ cinnamon


Remember to soak the raisins in water 30 minutes before beginning the recipe.

    1. Preheat the oven at 180°C (350°F).
    2. With a whisk, mix the butter, sugars, egg and raisins.
    3. Mix together the flour, baking powder, baking soda and cinnamon (a lot if you love it!) and add it to the liquids.
    4. Mix everything together with an electric mixer.
    5. Pour the batter in the pan and bake for 15 minutes. After the 15 minutes mark, reduce to 150°C (300°F) for 5 minutes. Let the pan in the oven turned off for two minutes and then remove it. You can enjoy right away, it’s even better when hot!

    For the sauce:

    • 7 g butter
    • 15 g dark brown sugar


Melt the butter in the micro-wave or in a saucepan and when melted add the sugar and whisk. Let sit a couple minutes to thicken.

Nutritional Information

Per serving: 455 cal Without sauce: 355 cal

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