Sticky toffee pudding recipe

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  • Serves 8
  • 25 mins to prepare and 50 mins to cook, plus soaking and sitting time
  • 503 calories / serving
  • Freezable
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Tuck into this classic British dessert – a moist sponge made with medjool dates drenched in super-sticky toffee sauce. The trick is to let the sauce soak into the sponge before serving, then bring plenty of extra sauce to the table so everyone can help themselves.

  1. Pour 150ml boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10 minutes. Remove the teabag and discard. Add the vanilla extract and mash the mixture with a fork.
  2. Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20 x 30cm tin or ceramic dish and line the base with nonstick baking paper. Alternatively, use 6 x 200ml pudding tins or ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of nonstick baking paper.
  3. Beat the butter with both the muscovado sugars until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour). Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 mins (or 25 mins for individual puds), until golden and risen.
  4. Meanwhile, make the sauce. Gently heat the cream, sugar and butter in a pan set over a low heat, stirring often until smooth. Spoon half the sauce over the cooked sponge as soon as it is removed from the oven, keeping the remaining sauce warm. Let the sponge sit for 10 mins then cut into 8. Serve warm, with the extra sauce and some crème fraîche or ice cream, if you like.

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Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

  • Ingredients

  • 175g (6oz) pitted medjool dates, roughly chopped
  • 1 teabag
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 75g (3oz) lightly salted butter, softened, plus extra for greasing
  • 50g (2oz) dark muscovado sugar
  • 50g (2oz) soft light brown sugar
  • 2 eggs
  • 100ml (3½fl oz) milk
  • 175g 6oz) self-raising flour, plus extra for dusting
  • For the toffee sauce

  • 150ml (¼pt) double cream
  • 100g (3½oz) dark muscovado sugar
  • 75g (3oz) lightly salted butter
  • Energy 2105kj 503kcal 25%
  • Fat 29g 41%
  • Saturates 17g 84%
  • Sugars 41g 46%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 60.5g Protein 5.4g Fibre 2.4g

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