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How to make sticky toffee puddings

For a slice of nostalgia there is nothing better than a soft, gooey sticky toffee pudding. With our easy step by step guide you’ll learn how to make individually baked sticky toffee puddings, the ultimate autumnal indulgence.

  1. Soak the dates

    Chop 12 Medjool dates into small pieces and cover with 200ml boiling water. Allow to soak for 30 minutes. Grease and flour 8 individual Dariole moulds or pudding basins. Place on a baking tray. Once the dates have soaked up the water, add 1 tsp vanilla extract and 3 tbsp black treacle and mash into a paste.

    Soak the dates
  2. Make the batter

    Preheat the oven to gas 4, 180°C, fan 160°C. In a large mixing bowl, use a wooden spoon or electric mixer to combine 100g of softened unsalted butter and 140g Demerara sugar until light and fluffy. (The mixture will be a little grainy, because of the coarse sugar.) 

    Mix in 2 beaten eggs, 200g self-raising flour, 1 tsp bicarbonate of soda and the date paste. Stir until well combined. Then mix in 110ml whole milk.

    Make the batter
  3. Bake

    Divide the mixture between the Dariole moulds; they should be just over half full. Bake in the oven for 25 minutes or until risen and golden.

  4. Make the toffee sauce

    While the cakes are baking, put 150g golden caster sugar, 45g butter, 100ml double cream and 1 tsp black treacle in a pan and gradually bring to the boil. Allow to simmer for 2-3 minutes until the sauce becomes a rich toffee colour. Remove from the heat and pour in another 100ml double cream. Mix well and allow to cool.

    Make the toffee sauce
  5. Rebake

    Once the cakes are baked, remove from the oven but do not turn off the heat. Leave the cakes to cool in their tins for 2-3 minutes, then carefully remove and return each one to the baking tray. Pour 1 tbsp toffee sauce over each cake and bake in the oven for another 2-3 minutes.

  6. Serve

    Remove from the oven and serve with more toffee sauce and cream. 

  7. Ingredients

    Get ready to make this delicious pudding at home! Take a screenshot or write down the list of ingredients below to take to the supermarket. 

    12 medjool dates
    1 tsp vanilla extract
    3 tbsp black treacle
    100g softened unsalted butter
    140g demerara sugar
    2 eggs
    200g self-raising flour
    1 tsp bicarbonate of soda
    110ml whole milk
    150g golden caster sugar
    45g butter
    200ml double cream

    Serves 8

    Each serving contains

    • Energy

    • Fat

      31g 44%
    • Saturates

      18g 91%
    • Sugars

      58g 65%
    • Salt

      0.6g 10%

    of the reference intake
    Carbohydrate 79.6g Protein 5.9g Fibre 1.7g