Warm sticky toffee pudding

    1 hour 20 min

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

    7 people made this

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