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Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking dish or 4 individual ramekins.

In a small bowl, combine chopped dried apricots with boiling water. Let them soak for 10 minutes to soften. Drain well, reserving the soaking liquid.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the drained apricots.

Pour the batter into the prepared baking dish or ramekins. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.

While the pudding bakes, prepare the toffee sauce. In a small saucepan, combine dark brown sugar, heavy cream, and unsalted butter. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a gentle boil. Reduce heat and simmer for 3-5 minutes, stirring occasionally, until slightly thickened.

Remove the toffee sauce from heat and stir in the vanilla extract and salt.

Once the pudding is baked, remove it from the oven. Immediately poke holes all over the top with a skewer or fork. Pour about half of the warm toffee sauce over the hot pudding, allowing it to soak in.

Serve the sticky pudding warm, with extra toffee sauce on the side. A scoop of vanilla ice cream or a dollop of whipped cream makes a delightful addition.


Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking dish or 4 individual ramekins.

In a small bowl, combine chopped dried apricots with boiling water. Let them soak for 10 minutes to soften. Drain well, reserving the soaking liquid.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the drained apricots.

Pour the batter into the prepared baking dish or ramekins. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.

While the pudding bakes, prepare the toffee sauce. In a small saucepan, combine dark brown sugar, heavy cream, and unsalted butter. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a gentle boil. Reduce heat and simmer for 3-5 minutes, stirring occasionally, until slightly thickened.

Remove the toffee sauce from heat and stir in the vanilla extract and salt.

Once the pudding is baked, remove it from the oven. Immediately poke holes all over the top with a skewer or fork. Pour about half of the warm toffee sauce over the hot pudding, allowing it to soak in.

Serve the sticky pudding warm, with extra toffee sauce on the side. A scoop of vanilla ice cream or a dollop of whipped cream makes a delightful addition.
