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Sticky Toffee Pudding



Sticky Toffee Pudding

♬ 2 Be Loved (Am I Ready) – Lizzo

Sticky Toffee Pudding

A real British Pub classic! If you haven't been over to England to try it here's the recipe to try at home.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: British
Servings: 6 puddings


  • 200 g pitted dates
  • 150 ml boiling water
  • 1 tsp vanilla extract
  • 150 g self raising flour
  • 1 tsp bicarbonate of soda
  • 1 large egg
  • 75 g softened butter
  • 130 g demerara sugar
  • 75 ml milk
  • Vanilla ice cream

For the toffee sauce

  • 150 g demerara sugar
  • 30 g butter
  • 180 g cream
  • Flaky sea salt optional


  • Preheat oven to 180 degrees Celsius.
  • Grease your dariole mould with butter then lightly dust with flour and set aside.
  • Combine the dates with the boiling water and blitz in a food processor until smooth. Or chop the dates very fine and combine with the boiling water.
  • Beat together the sugar and butter for a few minutes. Then add in your egg and whisk to combine.
  • Then add your date puree, sieved flour, bicarbonate of soda, milk and vanilla extract and fold until smooth.
  • Fill the dariole moulds about 2 thirds with the cake mixture.
  • Bake for 15 minutes.
  • Whilst they are baking. Combine all the ingredients for the toffee sauce and place over a gentle heat. Once the sugar has melted along with the butter, taste and season and add some salt if you so desire.
  • Check the cakes by inserting a skewer or knife into the cake. If it comes out clean then you are ready to serve.
  • Serve Immediately with the hot toffee sauce and vanilla ice cream.
  • Enjoy!

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