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Sticky Toffee Pudding with California Raisins

Take dessert to a whole new level and get festive with my Sticky Toffee Pudding featuring California Raisins. This twist on a classic uses plump, sun-dried raisins for a moist, tender cake, served with a delectable homemade raisin caramel sauce.

When the folks at California Raisins reached out for a collaboration, I knew it was the perfect opportunity to bring my favorite dessert to the blog: Sticky Toffee Pudding. Traditionally this dessert is made with dates but I wanted to swap them out for the delicious sun-dried California Raisins, and let me tell you, the result was beyond my expectations! I played with this recipe for a few weeks before it felt ready to share with you all and I really couldn’t be more happy. The stickiness, the moisture and consistency (even while being gluten-free), and the irresistible raisin caramel sauce really just have my mouth watering all over again.

Let’s talk about some of the key ingredients to this Sticky Toffee Pudding. 

  • California Raisins: This recipe would not be possible without California Raisins. They are the essential ingredient for that burst of natural sweetness.These raisins, sun-dried to perfection, bring a rich, fruity-depth and lovely moisture to the pudding. Their unique Californian flavour profile, derived from the region’s ideal growing conditions, ensures a top-notch quality that enhances the overall taste of the dessert.
  • Coconut Sugar: A healthier alternative to refined sugars, coconut sugar adds a subtle caramel-like sweetness that pairs wonderfully with the natural sweetness and flavour of the raisins. It’s less processed and has a lower glycemic index, making it a more nutritious option.
  • Molasses: Molasses is the secret ingredient that gives the pudding its rich, complex notes and deep, inviting colour. This thick, dark syrup is packed with the goodness of essential minerals and a warm, slightly bitter undertone. It balances the sweetness of the raisins and coconut sugar, adding a distinct depth to every bite of the pudding.
  • Gluten-Free Flour Blend and Almond Flour: This combination ensures the pudding is tender and moist, making it suitable for those following a gluten-free diet (or not). The gluten-free flour blend provides the necessary structure, while the almond flour adds a subtle nuttiness and moist crumb.

Baking with California Raisins! 

This recipe is a celebration of simple yet rich flavours from a classic recipe that’s been around since the dawn of time. The process begins by soaking the California raisins, which plumps them up beautifully, ready to be pureed and mixed into the batter. The blend of gluten-free flour and almond flour creates a light yet satisfying texture, while the coconut sugar and molasses offer the perfect balance of sweetness. Baked in a mini bundt pan or a classic 8×8 dish, this pudding is not just a treat for the palate but also for the eyes. Really, do you see how beautiful these are?!

Serving this Sticky Toffee Pudding is an experience in itself, especially when drizzled with the homemade raisin caramel sauce.

It’s the perfect dessert for the holidays, offering warmth, richness, and the natural goodness of California Raisins. So, preheat your ovens and let’s bake a dessert that’s sure to become a new holiday tradition in your home!

Sticky Toffee Pudding with California Raisins

Teri-Ann Carty
I have been waiting for the right time to bring sticky toffee pudding (only my favourite dessert) to the blog and this seemed like the absolute perfect fit! Sticky toffee pudding is usually made with dates but I KNEW I could make a delicious version with California raisins! I was so right and I can't wait for you to try this recipe. Its moist, tender, perfect for the holidays and I even created a delicious raisin caramel to gussy up this already delicious dessert.
Prep Time 8 hours
Course Breakfast, Desserts & Sweets
Cuisine Canadian
Servings 6


  • mini bundt pan (6 cakes) or 8x8 pan
  • oven
  • standing mixer (can be done by hand or electric mixer)


Sticky Toffee Pudding Ingredients

  • 200 grams California raisins covered in freshly boiled water
  • ½ cup softened butter
  • ¾ cup coconut sugar
  • 2 eggs room temperature
  • ½ tbsp vanilla
  • 2 tbsp maple syrup OR molasses
  • cups gluten-free four blend
  • ½ cup almond flour
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp salt

Raisin Caramel Sauce Ingredients

  • ½ cup California raisins
  • 1 cup coconut sugar
  • 2 tbsp butter
  • 1 cup soy milk or heavy cream
  • ½ tsp vanilla
  • ¼ tsp salt


  • Add raisins to a heat proof bowl and cover with 3/4c freshly boiled water.Let the raisins sit for 6 hours or until the raisins have plumped up. Drain raisins reserving 1/2 cup of soaking liquid. Add drained raisins to a blender with 1/2 cup of soaking liquid. Blend until pureed. Set aside.
  • Preheat oven to 350 degrees. Grease a 8x8 baking dish or 6 mini bundt moulds (I tried both and both work great!).
  • To a standing mixer add room temperature butter and sugar. Beat together until light and fluffy.
  • Add eggs one at a time. Scrape down the bowl as needed.
  • Add in vanilla and maple syrup OR molasses and beat again.
  • In a separate bowl whisk together dry ingredients. Add in half of the flour mixture, scrape down bowl and then add in remaining flour. Add in raisin puree and beat together until smooth. Do not over mix.
  • Pour mixture into prepared pan, smoothing out top with a spatula.
  • Bake for 35 minutes and then check cake by inserting a toothpick in the middle. If the toothpick comes out clean with a few crumbs, it is done. If not, bake for 3-5 more minutes.
  • If using mini bundt pan, allow the cakes tho rest for 10 minutes before turning them out on a cooling rack.
  • While bundt cakes are baking, prepare raisin sauce.
  • To a small pan add sugar and cream over medium high heat. Whisk cream and sugar together. Bring to a bubble and reduce to a simmer for 10 minutes.
  • Carefully stir in butter and raisins.
  • Continue to cook for 3-5 more minutes. Transfer to a heat proof vessel. Pour over sticky toffee pudding and enjoy.


The longer the raisins soak, the better. I didn't soak them for the sauce as the heat from the sauce plumps them up beautifully.
This sticky toffee pudding can be made a day in advance and reheated in the microwave the next day. Simply reheat for 30 seconds.  Serve with raisin caramel sauce or ice cream.
Keyword california raisins, gluten free, holiday recipe, raisin dessert, sticky toffee pudding

4 Responses

  1. does this recipe have a flavor of raisins, or does it taste similar to one made with dates? I don’t like raisins and am wondering. Would like to give this recipe a try. I’m thinking that because the raisins are blended with the other ingredients, they would not be a dominant flavor?

    1. Hey Heide, the raisins are blended after being soaked for a long time. I can tell you with confidence it doesn’t take like raisins, but instead, a delicious cake. If you want to omit the raisins in the sauce, just don’t add them. The sauce will still be amazing!! Happy Baking 🙂

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