Something For The Weekend – Sticky Toffee Pudding

Rich and sumptuous, sticky toffee pudding is one of our favourite desserts. It’s simple to make and is always a crowd-pleaser.


Eating sticky toffee pudding always makes me feel slightly decadent. This recipe is easy to follow but still gives you a beautifully indulgent dessert. You might want to scale up the ingredients to make sure you’ve got enough to keep everyone happy!

Prep time:  15 mins approx

Cook time:  30 mins

Serves: Makes 4 puddings


140g self-raising flour

75g dates

75g butter

50g soft light brown sugar

2 eggs

1 tsp vanilla extract

1 tsp baking powder

Extra butter for greasing

For the sauce

150ml double cream

75g soft light brown sugar

25g butter

, stoned and chopped


Stone and chop the dates. Place them in a small saucepan and add 75ml cold water. Heat and simmer for 3-4 minutes – the dates should go mushy and absorb the water. Stir gently to blend.

Preheat the oven to 180°C/350°F/Gas 4. Grease four individual 150ml pudding moulds and line the bases. (If you don’t have individual moulds, use one larger one. You will need to lengthen the cooking time a little – check regularly to make sure you don’t overdo your pudding.)

Cream the butter and sugar together – an electric whisk is the easiest way to do this. Once the mixture is pale and fluffy, gradually add the eggs and vanilla extract. Fold in the flour and baking powder, then stir in the blended dates.

Divide the pudding batter equally between your moulds. Place in a roasting tin and pour in boiling water, so the moulds are standing in it. The water should reach around halfway up the sides of the moulds. Cover with foil and bake for around 25 minutes, until the puddings are risen and firm to the touch.

Meanwhile, make the sauce. Tip the sugar and butter into a small, heavy-based pan and add half the cream. Heat gently until the sugar has dissolved, stirring frequently. Increase the heat and bubble the mixture for 3-4 minutes, until you have a thick and glossy sauce. Pour in the remaining cream and stir well and leave to stand until the puddings are cooked.

Turn out the puddings into warmed dishes. Reheat the sauce and pour over the top. Serve with your choice of custard, ice cream or cream.


For extra indulgence, use medjool dates if you can get them. This variety is known for its large size, soft texture and rich flavour.

Try adding 1tbsp black treacle to the sauce just before you turn up the heat for extra richness.

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