How To Make Sticky Toffee Pudding


For The Pudding

  • 75g butter, softened, plus extra for greasing
  • 180g medjool dates with the stones removed, finely chopped
  • 1 tsp bicarbonate of soda
  • 75g golden caster sugar
  • 75g light muscovado sugar
  • 2 medium free-range eggs, lightly beaten
  • 180g self-raising flour
  • 1 tsp baking powder

For the toffee sauce

  • 175g light muscovado sugar
  • 50g butter, cut into pieces
  • 225ml double cream
  • 1 tbsp black treacle


  1. You need a 1.75-litre (3-pint) wide-based, shallow ovenproof dish. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with butter.

  2. Measure the butter and sugar into a large bowl with the flour, baking powder, bicarbonate of soda and treacle (see tip), and add the eggs.

  3. Whisk using an electric hand whisk for about 30 seconds or until combined. Gradually pour in the milk and whisk until smooth. It will have a slightly curdled look.

  4. Pour the batter into the prepared dish and bake in the oven for 35–40 minutes or until well risen and springing up in the centre.

  5. Meanwhile make the sauce. Measure all the ingredients into a saucepan and stir over a low heat until the butter has melted and the sugar is dissolved. Bring to the boil and cook, stirring, for a few minutes until thickened.

  6. To serve, pour half the sauce over the pudding when it comes out of the oven and serve the rest in a jug on the side. Serve with cream or ice cream.

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