Sticky Toffee Pudding with Toffee Sauce

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

TIME BREAKDOWN
Prep: 20 min
Cook: 40 min
Total: 1 hour
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Very Easy

Ingredients

  • 200g pitted dates, chopped
  • 250ml boiling water
  • 1 tsp bicarbonate of soda
  • 75g butter, softened
  • 150g dark brown sugar
  • 2 eggs
  • 175g self-raising flour
  • 1 tsp vanilla extract
  • 150g butter
  • 200g dark brown sugar
  • 300ml double cream

Method

  1. Pour the boiling water over the dates with the bicarbonate of soda and leave for 15 minutes.

  2. Preheat the oven to 180°C (160°C fan). Grease and line a 20cm square tin.

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

  4. Fold in the flour, vanilla and the date mixture including the liquid.

  5. Pour into the tin and bake for 35 minutes until a skewer comes out clean.

  6. For the sauce, melt the butter and sugar, add the cream and simmer for 5 minutes.

  7. Pour some sauce over the warm sponge and serve the rest alongside.