Warm sticky toffee pudding

Warm sticky toffee pudding


2 people made this

About this recipe: A nice pudding best served warm! Delicious with custard or ice-cream! This recipe take about 20 minutes preparation and 1 hour cooking.

Serves: 16 

  • 255g (9 oz) stoned datets, chopped
  • 200ml (7 fl oz) boiling water
  • 1 teaspoon bicarbonate of soda
  • 110g (4 oz) butter
  • 200g (7 oz) dark brown soft sugar
  • 2 eggs
  • 140g (5 oz) self raising flour
  • For the sauce
  • 110g (4 oz) butter
  • 170g (6 oz) dark brown soft sugar
  • 150ml (1/4 pt) double cream

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

  1. Preheat oven to 180 C / 160 C fan / Gas 4.
  2. Grease the base and sides of a 20cm (8 in) square deep baking tin and line base with a square of baking parchment.
  3. Place chopped dates in a bowl and pour over the boiling water. Add bicarbonate of soda and leave to stand.
  4. Place all the remaining ingredients for the pudding in a mixing bowl and cream together with an electric whisk for a few minutes until light and fluffy; fold in the date mixture. Spoon into the prepared baking tin and smooth the top.
  5. Cover with baking parchment and a double layer of foil. Scrunch edges around rim of the tin to seal.
  6. Place pudding in a large roasting tin, and then pour boiling water into the tin until the level is halfway up the pudding.
  7. Bake in the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean.
  8. To make the sauce, add all the ingredients to a small pan and warm gently until all the sugar has dissolved.
  9. Serve cut into squares, drizzled with toffee sauce.

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Reviews (1)


Best thing I've made and tasted! - 07 Nov 2015

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