Sticky Toffee Pudding

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
  • 0.50 pint double cream
  • 125 g demerara sugar


  1. In a saucepan place the dates and cold water and bring to the boil and allow to the water to reduce by half.
  2. While the dates are cooking, in a large bowl, place sugar and butter and whisk.
  3. Add the eggs and whisk until pale and fluffy.
  4. When the dates are cooked, remove from heat and liquidize.
  5. Stir the baking powder into the hot dates.
  6. While the dates are still hot, whisk them into the sugar mixture do not allow the dates to become cold.
  7. Sieve the flour into the date mixture and whisk.
  8. 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.
  9. Bake in pre-heated oven 175°C for 20-25 minutes.
  10. While the puddings are cooking make the sauce in the following way.
  11. 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.
  12. When the sticky toffee pudding are cooked, allow to stand for 5 minutes and then remove from the moulds or baking tin.
  13. 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.
  14. Pour the sauce over them.


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