If you're not a trifle or Christmas pudding fan, this festive sticky toffee pudding by chef Michael Moriarty will tick the Christmas box while being a total crowd pleaser!


Serves 8

For the pudding

  • 400g whole dates, pip removed
  • 100g caster sugar
  • 3 vanilla pods (or 3 tablespoons extract)
  • 350g self raising flour
  • 2 tablespoons Bread soda
  • 4 eggs
  • 175g butter, softened
  • 280g dark muscavado sugar
  • 5 tablespoon maple syrup
  • 250ml milk

For the caramel sauce

  • 200g caster sugar
  • 400g butter
  • 600ml cream
  • 100ml whiskey

Spiced ice cream

  • 800ml cream
  • 200ml milk
  • 8 egg yolks
  • 200g caster sugar
  • 4 vanilla pods
  • 1 tablspoon cinnamon
  • 1 tablespoon nutmeg


For the pudding

  1. Melt the caster sugar, add the dates into this and soften, add some water if necessary
  2. Add the vanilla pods and blend to a puree, set aside
  3. Line your moulds with butter 
  4. In a mixer, add the sugar and butter until whipped 
  5. Add the eggs one by one 
  6. Mix the flour and bread soda
  7. Slowly add the date puree to the mixer 
  8. Add the flour and milk in stages until a wet batter is formed 
  9. Cook at 180c for 20mins, until risen and firm

For the Caramel sauce 

  1. Add the sugar into a pot and cook over a medium heat until a caramel is formed
  2. Add the cream and butter and bring to the boil 
  3. Add the whisky to taste and set aside

For the Ice Cream 

  1. Heat the milk, cream, vanilla and spices
  2. Mix the eggs and sugar together 
  3. Add the hot cream mix over the egg mix 
  4. Return to the heat and cook gently over a low heat, stirring all the time
  5. Once the mix begins to coat the back of a spoon (85c), place it in an ice cream machine and churn until set.