Sticky Toffee Pudding

A light, moist date sponge covered in a rich, buttery toffee sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 45 min
Total: 1 hour 5 minutes
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Easy

Ingredients

  • 200g pitted dates, chopped
  • 175ml boiling water
  • 1 tsp bicarbonate of soda
  • 50g butter, softened
  • 150g dark muscovado sugar
  • 2 eggs
  • 175g self-raising flour
  • 1 tsp vanilla extract
  • 150g butter (for the toffee sauce)
  • 200g dark muscovado sugar (for the toffee sauce)
  • 200ml double cream (for the toffee sauce)

Method

  1. Heat the oven to 180°C (160°C fan)/gas mark 4 and grease and line a 20cm square tin.

  2. Pour the boiling water over the dates, add the bicarbonate of soda and leave for 10 minutes.

  3. Beat the butter and sugar until pale, then beat in the eggs one at a time.

  4. Fold in the flour, vanilla and the dates with their liquid.

  5. Pour into the tin and bake for 35 to 40 minutes until risen and springy.

  6. Meanwhile, melt the sauce butter and sugar in a pan, stir in the cream and simmer for 3 minutes.

  7. Cut the warm pudding into squares and pour over the sauce.