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Sticky Toffee Pudding

This Sticky Toffee Pudding is an absolute classic dessert. It has a deliciously rich sponge and a homemade sticky toffee sauce.  
Prep Time35 minutes
Cook Time40 minutes
Sauce Time30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Pudding
Keyword: Sticky Toffee, Sticky Toffee Pudding
Servings: 12 Servings
Author: Sarah Mark

Ingredients

For the Sticky Toffee Pudding

  • 150 g Dates (stones removed)
  • 150 ml Boiling Water
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 100 g Unsalted Butter
  • 200 g Dark Brown Sugar
  • 275 g Self-Raising Flour
  • 100 g Black Treacle
  • 3 Large Eggs
  • 150 ml Whole Milk

For the Sticky Toffee Sauce

  • 100 g Unsalted Butter
  • 100 g Dark Brown Sugar
  • 40 g Black Treacle
  • 150 ml Double Cream

Instructions

To Make the Sticky Toffee Pudding

  • Remove the stones from your dates and chop as thickly or thinly as you prefer.
  • Boil the kettle and pour the boiling water over the chopped dates and leave for 25-30 minutes.
  • Preheat your oven to 180C/160C Fan and line your cake tin with baking parchment. This recipe fits perfectly into a 30x20cm baking dish.
    Leave to one side.
  • Add the baking powder and bicarbonate of soda to the date mixture and stir until combined.
  • In a separate bowl cream together the butter and sugar until light and fluffy. Add in the flour, eggs, treacle, milk and date mixture and beat until combined.
  • Pour the mixture into your cake tin and bake in the oven for 35-40 minutes.

To Make the Sauce

  • Add all the ingredients for the sauce to a large saucepan and heat on a low heat. Stir continuously until the sugar has dissolved and the butter has melted.
  • Once the butter has melted turn the heat up to a medium heat and bring the mixture to the boil. Stir the mixture continuously for 2-3 minutes until it has thickened slightly.
  • Once the pudding has baked pour the sauce over the top. You can add as much or as little as you want.

Notes

  • This Sticky Toffee Pudding will last up to 3 days in the fridge. 
  • If you don't use all the sauce pop it into an airtight container and store in the fridge. It will last up to 3 days in the fridge. 
  • You can make this pudding in advance but it can only be reheated once, either in the microwave or in the oven.