Christmas sticky toffee pudding

Christmas sticky toffee pudding


2 people made this

About this recipe: Everyone's favourite sticky toffee pudding with a Christmas twist. Always a crowd pleaser and a quick alternative to regular Christmas pudding.

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Serves: 8 

  • For the cake
  • 130g (4 1/2 oz) dates, chopped
  • 1 level teaspoon bicarbonate of soda
  • 65g (2 1/2 oz) Stork tub
  • 130g (4 1/2 oz) light muscovado sugar
  • 2 small eggs, beaten
  • 200g (7 oz) self raising flour
  • 1 level teaspoon mixed spice
  • 1 dessertspoon black treacle (optional)
  • For the sauce
  • 200g (7 oz) light muscovado sugar
  • 120ml (4 fl oz) Elmlea Whipping
  • 125g (4 1/2 oz) Stork packet
  • 1 tablespoon brandy, optional

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Place dates in a mixing bowl, add 225ml (8 fl oz) boiling water. Add the bicarbonate of soda and leave for 10 minutes.
  2. Pre-heat oven to 180 C / 160 C Fan / Gas 4. While you are waiting, grease a 2 pint pudding basin.
  3. Place the Stork, sugar, eggs, flour and spice in a mixing bowl and beat together until smooth. Stir in the dates together with the soaking liquid. Pour mixture into the basin and bake for 1 hour.
  4. To make the sauce, place all the ingredients in a heavy based pan and heat until the sugar has dissolved, stirring occasionally.
  5. Pour the sauce over the pudding. Serve with a large spoonful of Elmlea Whipping if liked.

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Reviews (2)


Amazing, we all had second helpings, truly delicious. - 26 Dec 2013


delicious! - 03 Dec 2013

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