Sticky Toffee Pudding Trifles

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My guy loves sticky toffee pudding. Last year I made this handsome sticky toffee pudding layered cake for his birthday.


This year, we are going for a different sticky toffee pudding inspired classic – the trifle!


Lots of steps here but I promise you there is nothing hard about the recipe. Also, make the trifle a day in advance if you can. It gives a chance for the flavors to come together and the pudding a chance to set.

Toffee Pudding

  • 4 Tbsp butter
  • 3/4 cup packed dark brown sugar
  • 3/4 tsp salt
  • 1/4 cup heavy cream
  • 3 Tbsp cornstarch
  • 2½ cups whole milk
  • 2 large egg yolks
  • 1 large egg
  • 1 tablespoon whiskey
  • 1 teaspoon pure vanilla extract

Melt the butter in a medium saucepan and add the sugar and salt to combine. Cook until homogenous and begins to darken and turn dark amber. Remove from heat and stir in the cream…careful, it may splash.

In a medium bowl, whisk together 1/4 cup of the milk with the cornstarch until well combined. Whisk in the egg and egg yolks.

Pour the remainder of the milk into the brown sugar mixture and whisk to combine. Add the egg mixture to the saucepan and bring the mixture to a boil. Whisk frequently so no clumps form. Once the mixture begins to boil, reduce the heat to low and whisk until thickened. Remove from heat and add the whisky and vanilla. Transfer the pudding to a clean bowl and press some plastic wrap over the surface to prevent a skin.

Chill the fridge for at least 5 hours or overnight before assembling.

Date Cake

  • 200 g pitted dates, chopped (I prefer Medjool dates)
  • 3/4 cup boiling water
  • 1 Earl Grey Tea bag, optional
  • 190 g self-raising flour or AP flour + 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/3 cup butter
  • 125 g brown sugar
  • 2 Tbsp molasses
  • 1 tsp vanilla
  • 1/2 cup milk


  • 1 Tbsp warm water
  • 2 Tbsp Whiskey

Pour hot water over the tea bag and steep for 2 minutes and discard the tea bag.  Add the chopped dates to the tea and soak for 30 minutes.  Puree using a hand blender or in the food processor and set aside.

Preheat oven to 350°F.

Beat the butter with the sugar until fluffy.  Add the molasses and vanilla and continue to beat for a minute.  Add the eggs one a time incorporating between additions.

Sift together the dry ingredients (flour, baking soda and salt).  Add half to the butter/egg mixture and fold in gently.  Add half the milk and incorporate.  Repeat with remaining flour and milk.

Using a spatula, fold in the date puree.  Try not to over mix.  A few streaks is fine but not too many.

Pour the batter into a well greased 8 x 8 inch pan and bake for 45-50 minutes until an inserted toothpick comes out clean.  Remove from oven and allow to sit for 10 minutes.

In the meantime, combine the warm water and whiskey. Using a fork or a skewer, poke holes into the cake and brush the surface the whiskey mixture. Cool completely.

Toffee Sauce

  • 170 g brown sugar
  • 50 g butter, room temperature
  • 1 cup heavy cream
  • 1/4 salt

In a small saucepan, add the sugar and butter over medium heat.  The sugar will begin to dissolve and the mixture will become more homogenous and will begin to bubble.  Increase the heat at this point to medium-high and allow the mixture to become a deep amber color (this takes a few minutes but don’t walk away!).  Stir the mixture gently throughout so it does not burn.  Remove the pan from the heat and gentle incorporate the rest of the cream.  Pour the sauce into a microwavable bowl, cover and reserve at room temperature.

Whiskey Whipped Cream

  • 2 cups whipping cream
  • 2 Tbsp icing sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 Tbsp Whiskey

Once you are ready to assemble, whip the cream until soft peaks are formed, add the sugar, cinnamon, vanilla and whiskey. Whip until stiff peaks are formed.


Tear the cake into pieces in a large bowl (or if you are like me, cut it into neat little cubes). Warm the toffee and pour all but a few tablespoons over the cake and toss through.

Place half the cake into the bottom of a trifle bowl.

Top with half the toffee pudding and then half the cinnamon whipped cream. Repeat and drizzle the reserved toffee on top.

Alternatively, divide into 12 individual glasses.



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