Sticky Toffee Pudding with Cool Accompaniment

5 from 8 votes
Prep Time 30 minutes
Cook Time 50 minutes
Rest Time 3 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 300 kcal


For the lemon parfait:

  • 6 Pc. Egg yolk
  • 200 g Cane sugar
  • 350 ml Cream
  • 250 ml Milk
  • 4 Pc. Lemons

For the sticky toffee pudding:

  • 225 g Dates
  • 175 ml Water
  • Vanilla powder
  • 175 g Flour
  • Baking powder
  • 2 Pc. Eggs
  • 90 g Butter
  • 140 g Brown sugar
  • 2 tbsp Beet syrup
  • 100 ml Milk

For the salty caramel sauce:

  • 200 g Sugar
  • 90 g Butter
  • 120 ml Cream
  • Coarse sea salt


The lemon parfait:

  • Mix the egg yolks with sugar for the parfait until frothy. Warm milk, do not boil. Slowly add the egg yolk and sugar mixture to the warm milk and stir. Chill the mass.
  • Add the zest from two lemons and the juice from all 4 lemons to the cooled mass. Whip the cream and slowly fold in.
  • Line the mold with cling film and pour in the mixture. Put the whole thing in the freezer for at least three hours.

The sticky toffee pudding:

  • Cut the dates for the sticky toffee pudding into small pieces and pour the boiling water over them. Soak for 20 minutes. Sift the flour and baking powder and mix, break the eggs.
  • Mix the butter and brown sugar in a large bowl with a hand mixer. Slowly add eggs and then 2 tbsp golden syrup (sugar beet syrup).
  • Slowly add half of the flour and milk and then add half of the flour and milk again and stir everything well.
  • Mix the dates with the vanilla powder, mash with a fork and add to the mixture. Butter the muffin tin with 12 tins and distribute the mixture in it.
  • Bake at 180 degrees for 15-17 minutes. Best served warm.

The caramel sauce:

  • For the caramel sauce, heat the sugar in a saucepan and melt it. Add the butter, stirring constantly.
  • Then add the cream and bring to the boil briefly. Finally add a pinch of sea salt.
  • Take the parfait out of the freezer, cut into slices and decorate with flowers. Place sticky toffee pudding next to it and pour hot caramel sauce over it.


Serving: 100gCalories: 300kcalCarbohydrates: 40.7gProtein: 2.1gFat: 14.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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