PRINT ME

Sticky Toffee Drambuie
Pudding Pots

-divider-

Layers of Drambuie brushed date sponge, Drambuie cream, toffee sauce, vanilla custard and oranges.

  • Serves
    6
  • Short on time?
    Hack: Use ready made sticky toffee sponge.
  • Twist
    For a gluten free version, simply use gluten free flour and baking powder (and check that shop bought custard is gluten free).
  • Prepare & Cook
    Prepare 40 minutes. Cook 20 minutes.

INGREDIENTS

FOR THE SPONGE LAYER

  • 190g dried dates
  • 5 eggs, yolks and whites separated
  • 90g soft dark brown sugar
  • 6g bicarbonate of soda
  • 125g plain flour ½ tsp all spice
  • 2 tbsp Drambuie Whisky Liqueur

FOR THE TOFFEE SAUCE

  • 175g butter
  • 175g soft dark brown sugar
  • 210ml double cream
  • 1½ tbsp malt extract
  • ½ tsp sea salt flakes

FOR THE CREAM LAYER

  • 400ml double cream
  • 1½ tbsp Drambuie Whisky Liqueur

TO ASSEMBLE

  • 400g vanilla custard
  • 2 tbsp Drambuie Whisky Liqueur
  • 5 oranges
  • 2 tbsp chopped toasted pecans

 

DIRECTIONS

1. Add the dates to a heatproof bowl, pour over 280ml water and leave to stand for 30 minutes to soften.

2. Preheat the oven to 180°C. Line a 35 x 30cm baking tray with greaseproof paper.

3. While the dates are soaking prepare the toffee sauce. Add all the sauce ingredients to a saucepan and set over a medium heat and cook, stirring until the sugar has dissolved then add the malt extract and continue to cook for 6 minutes, stirring constantly then remove from the heat. Transfer to a bowl and cool to room temperature before storing in the fridge until you are ready to assemble.

4. Return to making the sponge layer. Blitz the soaked dates and water in a high-powered blender until smooth.

5. Add the egg yolks to a bowl with the sugar and beat with electric hand held whisk for 1 minute until the sugar has dissolved and the mixture is thick. Stir in the date puree, bicarbonate of soda, flour and allspice.

6. Working quickly beat the egg whites to soft peaks then fold into the egg yolk mixture. Pour into the prepared tin and tilt the tray to ensure the mixture evenly covers the base of the tin.

7. Bake for 12-14 minutes until just golden and a skewer inserted into the centre comes out clean. Cool in the tray for 5 minutes before carefully lifting onto a wire rack to cool completely. Once cool brush with 2 tbsp Drambuie.

8. Add the cream for the cream layer to a large bowl and beat with an electric whisk to stiff peaks then fold in the Drambuie.

9. Stir the Drambuie into the custard.

10. Cut the orange into segments.

11. Cut rounds of sponge the same size as your serving glasses. You will need two rounds per dessert, a total of 12.

12. To assemble first add a layer of sponge to the base of each serving glass. Spoon over a layer of cream, reserving about 6 tbsp to finish. Next add a layer of toffee sauce then a layer of custard. Finish with the remaining sponge layer. Top each pot with oranges a final dot of cream and toasted pecans.

Cocktails

Drambuie Iced Espresso

-divider-

The perfect after dinner drink that's a little bit more special, to extend the enjoyability of your next dinner party get together with friends and family.

Isle of Skye Speciality Coffee

-divider-

For a showstopping after dinner coffee and tasty alternative to the popular Irish coffee, why not offer a British version using Drambuie Isle of Skye liqueur?

MORE RECIPES

James Martin's Duck-Egg Sponge with Blackberry Jam

James Martin's deliciously light sponge cake filled with Drambuie cream and seasonal hedgerow blackberries.
Recipe

James Martin’s Drambuie Apple Tarte Tatin

An impressive autumnal dessert which compliments the rich honeyed and delicately spiced flavour of Drambuie.
Recipe

James Martin’s Five Minute Drambuie, Cherry and Ginger Cheesecake

A deliciously super quick and easy dessert which looks so pretty on the plate.
Recipe

Christmas Marshmallow Salted Caramel Drambuie Bites

Drambuie after dinner petit four Christmas recipe
Recipe

Drambuie Meringue Christmas Wreath with Pomegranate Jewels

Drambuie show stopping dessert, for large festive gatherings
Recipe

Cranachan Cheesecake with Drambuie

Cranachan - Traditional Scottish dessert with Drambuie
Recipe

Christmas Gingerbread and Drambuie Roulade

Drambuie Gingerbread Roulade Christmas dessert
Recipe

Tipsy Laird with Drambuie

Tipsy Laird - Traditional Scottish Trifle with Drambuie
Recipe

Drambuie and Cinnamon Puff Pastry Swirls

Drambuie and Cinnamon Puff Pastry Swirls alternative to mince pies.
Recipe

Honeyed Drambuie Mocha Pavlova

Drambuie Chocolate Coffee Pavlova Christmas Party entertaining recipe.
Recipe

Drambuie Espresso Crème Brûlée

Creamy dessert infused with coffee and sweetened with Drambuie Honeyed Liqueur, for a king of puddings.
Recipe

Christmas Clementine and Drambuie Meringue Tartlets

Classic Christmas flavours combined which will leave your guests feeling truly spoiled.
Recipe

Gluten Free Drambuie Christmas Pudding with Salted Caramel

A delicious gluten-free alternative to a traditional Christmas pudding, with a salted caramel centre.
Recipe

Oozy Pear Butterscotch and Drambuie Bake

Pears with an oozy rich butterscotch sauce, and sweet heather honeyed Drambuie liqueur.
Recipe

Toffee Apple, Pear and Drambuie Spiced Crumbles

Toffee Apple, Pear and Drambuie Spiced Individual Crumbles Christmas
Recipe

Gluten-free Chocolate Cake with Drambuie marinated cherries

Gluten free Chocolate Coffee Cake Drambuie marinated Cherries
Recipe

Drambuie Tipsy Laird Cake

Drambuie Tipsy Laird Cake Burns Night Dessert
Recipe

Spiced Drambuie Millionaire's Shortbread

Spiced Drambuie Millionaire's Shortbread Burns Night Dessert
Recipe

Drambuie Ecclefechan Tarts

Drambuie Ecclefechan Tarts, a perfect dessert to serve for Burns Night to celebrate all things Scotland.
Recipe

The Queen's Favourite Chocolate Mousse

According to the Queen's former personal chef, Darren McGrady, Her Majesty is partial to a boozy chocolate mousse.
Recipe

Gluten Free Drambuie Butterscotch Popcorn Cheesecake

Ginger biscuits with a light and creamy layer, topped with a sweet butterscotch sauce.
Recipe

Shortbread Crusted Apple and Hazelnut Tart

Buttery shortbread crust with frangipane, sultanas and honey caramel.
Recipe

Cinnamon Banana Bread Doughnuts

Cinnamon sugar dusted spiced banana doughnuts filled with Drambuie banana custard and dark chocolate ganache.
Recipe

Scottish Raspberry Cranachan

Layers of airy Drambuie and honey cream, macerated raspberries and sweet crunchy caramelised oats.
Recipe

Sticky Toffee Drambuie

Layers of Drambuie brushed date sponge, Drambuie cream, toffee sauce, vanilla custard and oranges.
Recipe

Stem Ginger, Hazelnut, Dark Chocolate Baked Drambuie Cheesecake

Crunchy ginger biscuit base, creamy stem ginger and Drambuie baked cheesecake.
Recipe

Lemon & Mascarpone Drambuie Tartlets

Buttery pastry tartlets with a sharpness from the lemon, oozing sweetness from the mascarpone, honey and notes of honeyed Drambuie.
Recipe

Spiced Drambuie Mango Celebration Cake

A fruity and fresh celebration cake with light cream cheese frosting and sweet syrup.
Recipe

Affogato with Orange and Drambuie Ice cream

Make an impact with the homemade Drambuie ice cream and coffee blend, topped with a zesty orange peel.
Recipe

Coffee and Drambuie Meringue Kisses

Delicately infused meringues with whisky liqueur and espresso with a hint of cardamom and honey.
Recipe

Chocolate and Raspberry Drambuie Hard Shake

A grown-up indulgent treat for milkshake lovers, this shake includes a measure of Drambuie for extra richness.
Recipe

Chocolate and Raspberry Mousse Bomb

The ultimate show stopper dessert, fresh raspberries are encased in a rich chocolate Drambuie mousse and chocolate shell.
Recipe

BBQ Drambuie Marinated Strawberries

Simply drizzle the Drambuie mixture over the strawberries, roast them and serve with a scoop of vanilla ice cream.
Recipe

Honeyed Drambuie Goat’s Cheese

A delicious alternative to a traditional cheese board, as heather honey and spice notes from the Drambuie pair perfectly with delicate herbs.
Recipe