Sticky toffee pudding

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(7 votes)

Soft dates, treacle and demerara sugar combine to make this family-favourite warming dessert.

Per serving: 461kcals, 20.8g fat (12.6g saturated), 67.3g carbs, 48.8g sugars, 4.5g protein, 2.3g fibre, 0.241g sodium

30 minutes
25 minutes
Difficulty: Easy
Serves: 8-10 adults
225g chopped pitted dates
180ml boiling water
1 tsp vanilla extract
180g + extra for greasing of self-raising flour
1 tsp bicarbonate of soda
2 lightly beaten eggs
85g softened butter
140g demerara sugar
2 tbsp black treacle
100ml milk
For the toffee sauce:
175g brown sugar
50g cut into pieces of butter
225ml double cream
1 tbsp black treacle
To serve:
Vanilla ice cream


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease eight small (180ml) mini pudding tins and place on a baking tray.
  2. Add the dates to a bowl, then pour over the boiling water. Leave for 30 minutes, then mash a bit with a fork. Stir in the vanilla.
  3. While the dates are soaking, mix the flour and bicarbonate of soda in a small bowl.
  4. Beat the butter and sugar together in a large mixing bowl for a few minutes until pale and thick.
  5. Gradually beat in the eggs, then the treacle.
  6. Alternate stirring in the flour and the milk.
  7. Stir in the soaked dates, then spoon into the pudding tins and bake for 20-25 minutes until risen.
  8. Meanwhile, combine all of the sauce ingredients in a saucepan over a medium-low heat. Bring to a gentle simmer, stirring occasionally, until thick.
  9. Use a knife to loosen the puddings from the tin, then invert onto serving plates. Drizzle over the sticky sauce and serve with ice cream.