AShazRecipeIconMy love of peanut butter continues into the world of puddings and this particular recipe combines one of my faves, Sticky Date/Toffee Pudding, with the wonderfulness that is peanut butter!

Dubbed my Peanut Butter Sticky Toffee Pudding, this is rich, decadent and oh so delicious on a cold winter's night with a big scoop of vanilla ice cream on the side! (Thanks to Felicity Cloake for the inspiration from her Sticky Toffee Pudding recipe!).

Peanut Butter Sticky Toffee Pudding

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  • Ready in: 1 hour 30 mins
  • Complexity: easy
  • Serves: 8 - 16 (large or small serving sizes!)
Peanut Butter Sticky Toffee Pudding


  • 3/4 c dates
  • 1 tsp baking soda
  • 1 1/4 c boiling water
  • 1/2 c peanut butter*
  • 1/4 c brown sugar
  • 1/4 c dark brown sugar (muscavado)
  • 1 tsp vanilla
  • 2 egg whites
  • 1 1/3 c flour
  • 1 tsp baking powder
  • 1/2 tsp mixed spice
  • 1/2 tsp cinnamon


  • 1/3 c butter*
  • 1/3 c brown sugar
  • 1/4 c dark brown sugar (muscavado)
  • 3/4 c evaporated milk*
  • Pinch of salt
*I use a reduced fat or "healthier" version


  1. Preheat the oven to 180# (fanbake) and grease a baking dish about 25cm x 25cm. Make the sauce first (as per instructions below).  

  2. Once the sauce is made, put the dates, baking soda and boiling water in a bowl and cover cover, set aside. 

  3. In a large bowl, beat together peanut butter, brown sugar and dark brown sugar until creamy. Add vanilla and egg whites, beating well until nice and creamy. 

  4. In a medium-sized bowl, whisk together flour, baking powder, mixed spice and cinnamon. Slowly add in your flour mixture to your peanut butter mixture, stirring gently until mixed thoroughly.

  5. Grab your date mixture and blitz in a blender or with a stick blender until it's almost like a sauce. Add this into the peanut butter bowl, beating until mixed through.

  6. Take your bowl with half the sauce in the bottom from out of the freezer and spoon your batter mixture over the top. Put in the oven for 30 minutes. Remove it from the oven and poke holes all over it, then pour the remaining sauce over the top. Return to the oven and bake for a futher 15-20 mins. You want it to still be soft and moist, so don't overcook it!


Sauce Directions

  1. To make the sauce, put all the ingredients into a small saucepan and heat slowly until buttler has melted. Turn up to medium heat and bring to the boil. Let it boil for 5-6 mins until the sauce has thickened enough to coat the back of a spoon. 

  2. Pour half the sauce into the bottom of your baking dish and put into freezer. Set aside the other half of your sauce to use during cooking!

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