Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe





175g/6oz dates, chopped

1 rounded tsp bicarbonate of soda

50g/2oz salted butter

pinch salt

75g/2½oz demerara sugar

75g/2½oz molasses sugar

2 free-range eggs

175g/6oz self-raising flour

1 tsp vanilla extract

butter, for greasing


Sticky toffee topping

250ml/9fl oz double cream

80g/3oz butter

80g/3oz molasses sugar


Extra sauce

300ml/10fl oz whipping cream

50g/2oz molasses sugar

50g/2oz salted butter

double cream, to serve



  • Preheat the oven to 180C/350F/Gas 4
  • Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined
  • Blend the date mixture in a food processor until nearly smooth, but with a few specks of thedates still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch
  • Preheat the grill to medium
  • Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding
  • Place the sticky toffee pudding under a moderate grill until bubbling
  • To serve, spoon the pudding into individual bowls and pour around the extra sauce.

Yummy! Melt in the mouth Sticky Toffee Pudding!