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Makes 6 puddings

125g pitted dates, chopped
½ tsp bicarbonate soda
30g butter
90g plain flour
½ tsp baking powder
125g brown sugar
1 egg

100ml double cream
75g brown sugar
1 tbsp golden syrup

vanilla ice cream to serve

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Sticky Toffee Pudding

Perfect, tooth-achingly sweet comfort food. Dates and dark brown sugar give this it's buttersctoch stickiness with a divine caramel sauce to pour over. We like to cook them in muffin tins for individual puddings.


Put the dates and 125ml water into a small saucepan, heat until bubbling, take off the heat and stir in the bicarbonate of soda and butter until melted.

Meanwhile, whisk the egg in a large bowl, add the date mixture, flour and baking powder and stir until combined.

Grease six holes in a muffin tray and divide the mixture into them. Bake at 180C for 20mins until a cake tester comes out clean.

To make the sauce, add all the ingredients to a small pan, bring to the boil and simmer for a few minutes.

To serve, place the pudding on a plate, pierce a few times and drizzle the sauce over. Top with a big scoop of ice cream.

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