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Sticky Toffee Pudding

3.3/5 rating (27 votes)
  • Serves: 6-8
  • Prep Time: 20 mins
  • Ready in: 45-55 mins
  • Difficulty: Moderate
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Sticky Toffee Pudding

This is a super indulgent dessert and a firm favourite of mine, the perfect antidote to cold and grey winter days.


  • 85g softened salted butter, room temp
  • 160g soft brown sugar
  • 2 medium eggs, at room temperature and beaten
  • 230g self raising flour
  • ½ tsp salt
  • 1 level tsp baking powder
  • 300mls boiling water
  • 200g Medjool dates, chopped ½ cm pieces
  • 50g plump sultanas
  • 2 tbsp vanilla extract
  • For the Sauce
  • 120g unsalted butter
  • ½ tsp salt
  • 140g light brown sugar
  • 2 tbsp black treacle
  • 300mls double cream
  • juice from 1 large lemon
  • 2 tbsp vanilla extract

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  • Pre-heat the oven to 190C, gas 5. 
  • Place the softened butter and sugar together beat for 3 minutes or until creamy, no need to go mad.
  • Next add the egg with 2 tbsp flour and just bring together
  • Next add the rest of the flour, baking powder and salt, do not over beat.
  • Pour the boiling water over chopped dates and sultanas and add the vanilla.
  • Pour into the creamed butter and mix well but do not over mix.
  • Pour into a well buttered 24cm 5cm deep baking dish or tray.
  • Bake for 45-55 minutes, or until well risen and cooked.

For the sauce:

  • Meanwhile place the butter, salt, sugar, treacle and cream into a saucepan and bring to a gentle simmer, then cook for a couple of minutes, to make sure the sugar has dissolved.
  • Once dissolved remove the pan from the stove and mix in the vanilla and lemon juice.
  • Serve warm in neat squares in small bowls, the sauce should come halfway up the pudding.
  • Top with vanilla ice cream (Cart d’Or) and thick cream.

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