Sticky Toffee Pudding

For some reason I fancied Sticky Toffee Pudding on Xmas day. So I made some. It was both surprisingly easy and very good.

Sticky Toffee Pudding

Both surprisingly easy and very good


Ingredients for the Pudding

  • 55 grams butter
  • 170 grams brown sugar
  • 3 tablespoons golden syrup
  • 2 free-range eggs
  • 200 grams self-raising flour
  • 200 grams pitted dates
  • 290 ml boiling water
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon vanilla extract

Ingredients for the Sauce

  • 110 ml double cream
  • 55 grams butter diced
  • 55 grams brown sugar
  • 3 tbsp golden syrup

Ingredients for serving

  • Vanilla ice cream


Instructions to cook

  • Preheat the oven to 200º C.
  • Grease and flour 20 cm square cake tin.
  • Cream the butter and sugar together in a food processor until fluffy.
  • Add the golden syrup and eggs, a little at a time, and blend until smooth.
  • Add the flour and blend, at a low speed, until well combined.
  • Transfer to a bowl.
  • Blend the dates and boiling water in a food processor to a smooth purée.
  • Stir the bicarbonate of soda and vanilla into the date mixture
  • Pour the date mixture into the pudding batter and stir until well combined.
  • Pour the mixture into the cake tin and bake at 200º C until the top is springy and golden-brown (about 35-40 minutes).
  • Heat all of the sauce ingredients in a pan, stirring occasionally, until boiling.

Instructions to serve

  • Remove the pudding from the cake tin
  • Cut the cake into large pieces (6-9 depending on greed)
  • Place each piece of cake onto a serving plate.
  • Pour the sauce over the cake
  • Serve with a scoop of vanilla ice cream.


Adapted from James Martin

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