Sticky toffee pudding

Prep: 25 mins
Cook: 40 mins
Sticky toffee pudding
Sticky, luscious, irresistible puddings and they’re a doddle to make.

For the pudding:

600ml water

380g pitted dates

340g dark brown sugar, preferably muscovado

110g butter, softened

1 tbsp treacle

1 tbsp golden syrup

400g self-raising flour

1 tsp bicarbonate of soda

4 eggs

1 tsp vanilla extract

For the sauce:

500ml double cream

170g demerara sugar

170g butter

1 tbsp golden syrup

1 tbsp black treacle

Preheat the oven to 180°C/350F/Gas 4 and line a roasting pan with parchment paper.

Put the water into a saucepan and bring it to the boil. Remove the saucepan from the heat and add the dates.  Leave them to soak for about 10 – 15 minutes.

Put the sugar and butter in a large mixing bowl and beat together until smooth and fluffy.

Mix in the treacle and syrup.  Next add the flour and mix well.

Add the eggs one at a time, stirring well after each addition.

Stir the vanilla extract into the soaking dates. Blend them with a stick blender until thick.

Add the bicarbonate of soda to the date mix and then pour this mixture into the flour mixture. Beat well to blend.

Spoon the mixture into the prepared tray and put in the oven immediately.

Bake for 35-40 minutes until well-risen and springy – or until a skewer inserted into the centre of the pudding comes out clean. Cool for 5 minutes before turning out onto a wire rack.

To make the sauce:

Put the cream in a saucepan and heat gently.

Add the butter and sugar and whisk until melted. Then whisk in the syrup and treacle.

Serve the pudding with the sauce drizzled all over the top.


Preparation Time
25 minutes

Cooking Time
40 minutes

Main ingredients
Flour, Fruit, Sugar

Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining


Special Info
Gluten free

Level of Difficulty

Individual portions:
If you prefer round individual portion sizes like in our photo, spoon the mixture into 10 x 200ml pudding moulds or muffin trays which have been well greased.  Adjust the cooking time to approximately 15 – 20 minutes.  A skewer inserted into the centre of each pudding should come out clean. Cool for 5 minutes before turning out onto a wire rack.
Gluten free note: this desserts works really well for those on GF diet because of it's sticky nature, it is more forgiving when using GF flour.  Substitute normal flour or gluten free flour and add a teaspoon of gluten free baking powder.

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