Classic Sticky Toffee Pudding Recipe

I wanted to get a hot, comforting classic sticky toffee pudding in before the weather starts warming up. for spring. Best decision ever.

This one's just a simple, classic recipe for sticky toffee pudding. No frills, just a sticky, rich and dark date sponge cake with a creamy, buttery hot toffee sauce. Best served with ice cream and a few berries on the side to cut through the sweetness.

Need visuals? Check out my YouTube video tutorial:

Ready? Let's go.

(Serves 4.)

Ingredients for Cake:

115g medjool dates
125ml hot, strongly-brewed tea
45g unsalted butter, softened
50g light muscovado sugar
1 egg
125g self-raising flour
1 tsp vanilla extract
Pinch of salt
A little extra softened butter (for greasing the moulds)

Ingredients for Toffee Sauce:

150g unsalted butter
200g dark muscavado sugar
200ml double cream
1/2 tsp salt


1. De-stone and chop the dates, place them in a small heatproof bowl, and soak them in the hot tea for 30 minutes.

2. Preheat the oven to 180°C and grease four small pudding moulds with that bit of extra butter.

3. Cream the 45g of butter and sugar together, whisk in the egg and stir in the rest of the cake ingredients. Pour into the moulds evenly, and bake for 25–30 minutes, or until springy to the touch. Remove from the oven and cool slightly while making your sauce.

4. To make the toffee sauce, melt all the ingredients together and bring to a boil, then reduce the heat to a simmer for three minutes. Remove from the heat and leave to cool for just a minute.

5. Unmould your puddings onto a plate (don't forget to peel off the paper on the bottoms). Serve with a generous pouring of sauce, and ice cream and berries if you like.

Enjoy, and have fun.


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