Saturday, February 12, 2022

Sticky Toffee Pudding #recipe from @MysteryMacRae


Sticky Toffee Pudding is easy to make and tastes absolutely luxurious. I’d never eaten it before a week or so ago, but have always loved the sound of it, so I wrote it into Thistles and Thieves, book 3 in my Highland Bookshop Mystery series. Good food is mentioned in those books, but there aren’t any recipes included.

There are a number of recipes for Sticky Toffee Pudding out there. I tried one from Mark Bittman, which was very good. Then I tried one from Coinneach Macleod, the Hebridean Baker, and WOW! Everyone in the house agrees that it’s groaningly superb. We also think it looks better on the plate because it’s made in individual portions (in a muffin tin) rather than as a sheet cake.

We were thorough in testing this recipe for you. We tried it warm from the oven. WOW! We tried it at room temperature. WOW! We tried it re-warmed in the microwave. WOW! I hope your mileage doesn’t vary.


Sticky Toffee Pudding

(adapted from The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands)



Ingredients for the pudding

I used the metric measures but have included approximate equivalents.

200g (2 cups) pitted dates

200ml (.845 cup – I know, weird. It’s between ¾ and 1 cup) hot black tea

1 teaspoon baking soda

80g (5 ¾ tablespoons) butter

2 tablespoons molasses

50g (¼ cup) brown sugar (I used dark brown. Light would be fine.)

2 eggs

150g (1 ¼ cups) flour

2 teaspoons baking powder


Ingredients for the sauce

150g (10 ½ tablespoons) butter

300g (1 ¾ cups) brown sugar

1 tablespoon molasses

200ml (.845 cup) heavy whipping cream


 Directions for pudding

Chop dates into small bowl, pour black tea over them, stir in baking soda, and let sit for 30 minutes.

Preheat oven to 325.

Cream butter and molasses together. Add sugar, eggs, flour, and baking powder. Mix well.

When dates and tea have cooled, mash the dates into the tea, then stir into batter.

Spoon batter evenly in greased muffin tin. Bake 20 minutes – until risen and firm.

Let cool in pan for 10 minutes.


Directions for sauce

In a saucepan over medium low heat, stir and melt butter, sugar, and molasses. Simmer, stirring, until sugar is dissolved.

Turn up the heat and let the mixture bubble for a few minutes to create a toffee-colored sauce.

Remove from heat and stir in cream.


To  serve

Put one of the puddings upside down in a bowl. Pour or spoon sauce over the pudding. Wait for the WOWs (while gobbling yours so no one else grabs it).


Something poisonous is coming March 1, 2022!


About Argyles and Arsenic – book 5 in the Highland Bookshop Mysteries:

After 93 well-lived years, Violet MacAskill is ready to simplify her life. Her eccentric solution? She’ll throw a decanting and decluttering party at her family home—a Scottish Baronial manor near the seaside town of Inversgail, Scotland. Violet sets aside everything she wants or needs, then she invites her many friends in to sip sherry and help themselves to whatever they want from all that’s left.

But a murder during Violet’s party leads to a poisonous game of cat and mouse – with the women of Yon Bonnie Books playing to win.

Available for pre-order in hardback and e-book from your locally owned independent bookstore, Barnes & Noble, and Amazon. Or ask your public library to consider ordering it.


The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.



  1. This looks absolutely amazing! And I want to make it simply so I can say, "sticky toffee pudding, sticky toffee pudding!"

  2. I've always been curious about sticky toffee pudding too. It's a favorite of the Duchess of Cambridge according to one article I read. Thank you for sharing the recipe. As an Anglophile I feel it's my duty to have sticky toffee pudding! :)

    1. You must! Thanks for stopping by Mystery Lovers' Kitchen.

  3. Interestingly (at least to me!) my first encounter with sticky toffee pudding was while visiting friends in Austin, Texas. The local HEB store had a mix they used and it was really good.
    Now I don't have to wait for a trip to Texas--I can make my own! Thanks.

  4. Yum! This looks delectable. Thanks for sharing!