Classic sticky toffee pudding

Cook: 50 mins
Classic sticky toffee pudding

175g dates, stoned and chopped

1tsp bicarbonate of soda

300ml boiling water

55g butter

175g caster sugar

2 eggs

175g self-raising flour

1tsp pure vanilla extract

For the sauce

397g can Carnation Caramel

An 18cm (7”) square cake tin base-lined with baking parchment

You will also need...

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

Mix the dates and the bicarbonate of soda. Pour the hot water over and leave to soak while you make the batter. Whisk together the butter and the sugar, then add eggs, one at a time (don’t worry if it curdles). Mix in the flour, and then stir in the date mixture and vanilla. Pour into the prepared tin.

Bake in the oven for about 50 minutes, until springy to the touch and cooked through.

Spoon the caramel into a microwave safe bowl and heat for 1-2 minutes, stirring often (or heat gently on the hob).


Cooking Time
50 minutes

Main ingredients
Flour, Sugar

Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining

Special Info
Nut free, Vegetarian, Pregnant Mums

Level of Difficulty

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