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Sticky Toffee Cheesecake Pudding

Categories: Pudding

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This recipe mixes a sticky toffee with Royal® Cheesecake Mix to make a wonderful pudding. It is sweet, but not too sweet and makes a great presentation with the various colors.



  • 1 1/2 c. sugar (Turbinado)
  • 4 lb. Royal Cheesecake Mix
  • 8 oz. molasses
  • 48 oz. whipped topping
  • 56 oz. milk
  • 18 oz. dates


1. To make the sticky toffee, bring the cream, sugar and molasses to a boil, stirring to melt the sugar.

2. Add the dates, reduce heat to medium low, stirring constantly till sauce thickens, about 5 minutes.

3. Whisk together 6 cups of the sticky toffee sauce with the 7 cups milk and chill. Reserve the remaining sauce as a garnish.

4. Pour the milk mixture into the bowl of a 12 quart mixer. Using the whisk attachment, gradually pour in the contents of a package of Royal Cheesecake mix on medium speed for 1 minute. Scrape down the sides and bottom of the bowl. Mix on medium speed for 2 minutes. Portion into pudding cups. Refrigerate for at least 1 hour.

5. Spoon reserved sauce over the pudding cups as a garnish, just before serving.

* Any dark granulated sugar can be substituted such as raw sugar (Sugar in the Raw), demerara, or light brown sugar if these are unavailable.