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Sticky Toffee Pudding
A moist date sponge drenched in warm toffee sauce — the most comforting pudding in the British repertoire.
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20 minPrep🔥
35 minCook🍽️
8Serves📊
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Ingredients
- 200g dates, chopped
- 250ml boiling water
- 1 tsp bicarbonate of soda
- 75g butter
- 150g brown sugar
- 2 eggs
- 175g self-raising flour
- For the sauce: 100g butter, 150g brown sugar, 200ml double cream
Instructions
- Soak the dates in the boiling water with the bicarbonate for 10 minutes, then mash.
- Beat the butter and sugar, then the eggs.
- Fold in the flour and the date mixture.
- Pour into a greased dish and bake at 180C for 30-35 minutes.
- For the sauce, melt the butter, sugar and cream together and simmer 3 minutes.
- Pour some sauce over the warm pudding and serve the rest alongside.
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Tara’s tips
- The dates keep the sponge incredibly moist — don't skip soaking them.
- Poke holes in the warm sponge so the sauce soaks in.
Serving suggestions
- Serve hot with extra sauce and cream or ice cream.
Storage & reheating
Keeps 3 days; reheats beautifully.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Make ahead?
Yes — reheat gently and warm the sauce separately.
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