Recipe courtesy of Bryan Voltaggio and Michael Voltaggio
2 hr 10 min
25 min
1 hr 45 min
12 servings


  • 5 ounces (10 tablespoons) butter, soft, plus more for brown butter
  • 5 ounces brown sugar
  • 14 ounces Date Puree, recipe follows
  • 2 large eggs
  • 1 egg yolk
  • 1 vanilla bean, scraped
  • 3 ounces maple syrup
  • 1 ounce molasses
  • 14 ounces all-purpose flour
  • 2 ounces hazelnut flour
  • 1/4 ounce baking powder
  • 1/4 ounce baking soda
  • 1/8 ounce salt
  • 2 ounces toasted pine nuts
  • Streusel, recipe follows
  • Sticky Toffee Caramel Sauce, recipe follows
  • Pineapple Confit, recipe follows
  • 2 cups heavy cream, whipped, for serving
Date Puree:
  • 7 ounces pitted dates
  • 17 1/2 ounces ruby port wine
Sticky Toffee Caramel Sauce:
  • 17 1/2 ounces brown sugar
  • 9 ounces granulated sugar
  • 17 1/2 ounces heavy cream
  • 3 1/2 ounces unsalted butter
  • 1/8 ounce salt
Pineapple Confit:
  • 1 large ripe golden pineapple
  • 3 vanilla beans
  • 3 cups fresh pineapple juice
  • Reserved tops from pudding cakes
  • 1/2 stick (4 tablespoons) unsalted butter
  • 1 cinnamon stick
  • 3 tablespoons pine nuts


Preheat the oven to 350 degrees F. 

Cream the butter and sugar in the bowl of a stand mixer. Add the Date Puree, eggs, egg yolk and vanilla bean seeds and mix to combine. Add the maple syrup and molasses and mix to combine. 

In a separate bowl, combine the flours, baking powder, baking soda and salt, and sift into the mixer. Mix on low speed until incorporated. Remove the bowl from the stand. Using a spatula, fold in toasted pine nuts. Using a 3/4-cup scoop, scoop the batter into a nonstick 8-ounce cupcake tin (with 12 cups). (You may have some leftover batter.) Bake for about 20 minutes. Remove from heat and allow to cool. 

Remove the individual puddings from the cupcake tin. Carefully slice off the tops where the pudding has gotten wider, so you have uniform cakes. Set the tops aside and reserve for the Streusel. 

To serve, heat the Sticky Toffee Caramel Sauce and place the puddings in it. Plate each pudding with a drizzle of the caramel, a few pieces of Pineapple Confit, a dollop of whipped cream, some Streusel and a bit of grated cinnamon stick from the Streusel.

Date Puree:

Combine the dates and port in a medium-size saucepan and bring to a simmer. Cook until the dates are tender, 10 to 12 minutes. Transfer to a food processor and puree until smooth. 

Sticky Toffee Caramel Sauce:

In a medium-size, heavy-bottomed saucepan, cook the sugars until they boil and turn amber in color, 8 to 10 minutes. Carefully pour the heavy cream into the caramel, whisking constantly, then whisk in the butter. Keep warm until ready to use. 

Pineapple Confit:

Preheat the oven to 350 degrees F. 

Peel the pineapple. Split the vanilla beans lengthwise. Cut the split beans in half so you have 12 pieces. Stab the vanilla beans into the pineapple so that they are inserted. Place the pineapple lengthwise in a casserole dish. Pour the pineapple juice into the dish. Bake for 30 to 40 minutes, basting every 10 minutes, as well as rotating the pineapple so each side is cooked evenly. Remove from the oven and leave at room temperature until ready to serve. Before serving, remove the vanilla beans and discard. Cut the pineapple into chunks when ready to plate. 


Preheat the oven to 350 degrees F. 

Crumble the pudding cake tops into smaller pieces. Melt the butter in a medium skillet, and when it is brown and bubbly, add the crumbled tops and toss to coat. Add the cinnamon stick and pine nuts and toss to combine. Transfer the mixture to a baking sheet and place it in the oven. Toast until crisp and browned, 10 to 12 minutes. Use as desired as a topping for the Sticky Toffee Pudding and reserve the rest for another use. 

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