Cold mornings, dark evenings, and grey skies... if ever there was a time for hot puddings, it's winter!


  • 125 g dates (stoned and chopped)
  • 0.25 pint cold water
  • 1 tblsp baking powder
  • 225 g caster sugar
  • 55 g butter softened
  • 1 large egg plus 1 egg yolk
  • 200 g self raising flour
  • 0.5 pint double cream
  • 125 g demerara sugar


  • In a saucepan place the dates and cold water and bring to the boil and allow to the water to reduce by half.
  • While the dates are cooking, in a large bowl, place sugar and butter and whisk.
  • Add the eggs and whisk until pale and fluffy.
  • When the dates are cooked, remove from heat and liquidize.
  • Stir the baking powder into the hot dates.
  • While the dates are still hot, whisk them into the sugar mixture do not allow the dates to become cold.
  • Sieve the flour into the date mixture and whisk.
  • Either using a square 10” cake tin that has been lined with baking parchment or 8 greased and floured dariole moulds pour in the mixture.
  • Bake in pre-heated oven 175°C for 20-25 minutes.
  • While the puddings are cooking make the sauce in the following way.
  • Pour the cream and sugar into a saucepan, bring to the boil while stirring continuously. Allow to cook for 1 minute and then remove from the heat.
  • When the sticky toffee pudding are cooked, allow to stand for 5 minutes and then remove from the moulds or baking tin.
  • If you have used a baking tin, cut into portions and place on plates or small bowls. If moulds have been used, put the puddings also onto plates or small bowl.
  • Pour the sauce over them.

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