Sticky Toffee Pudding Recipe

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30 min


25 min

Nutrition per portion

Calories 700 kCal 35%
Fat 38g 54%
  -  Saturates 24g 120%


  • 175g (6oz) stoned dates, roughly chopped
  • 1tsp bicarbonate of soda
  • 75g (3oz) unsalted butter
  • 175g (6oz) caster sugar
  • 3 large eggs
  • ½tsp pure vanilla extract
  • 225g (8oz) self-raising flour, sifted
  • For the sauce
  • 225g (8oz) dark soft brown sugar
  • 100g (4oz) unsalted butter
  • 300ml (1/2pt) double cream
  • You will need
  • 8 x 200ml (7fl oz) individual metal pudding basins


  • Butter and flour the basins. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the dates in a bowl with the bicarbonate of soda and 300ml (½pt) boiling water. Stir well and set aside.

  • Place the butter and caster sugar in the bowl of an electric mixer and beat well until smooth and fluffy.

  • Beat the eggs with the vanilla extract and pour in a steady stream onto the butter and sugar mixture, beating continuously. Don’t be alarmed if the mixture looks curdled at this stage – it will all come together when you add the flour.

  • Add the flour and beat well, then pour in the dates and all the liquid; mix well. Divide the mixture evenly among the pudding basins and place on the middle shelf of the oven.

  • Cook for 20 minutes or until well risen and golden brown. Press the centre of the puddings lightly; if the sponge springs back, they are cooked. Remove from the oven and allow to rest for 5 minutes before turning out onto 8 warmed plates.

  • While the puddings are resting, make the sauce: place all the ingredients in a saucepan and heat gently, stirring, until the sugar has dissolved and the sauce is smooth. Pour a couple of spoonfuls over each pudding and serve the rest in a warm jug.

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(32 ratings)
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