Hot Sticky Toffee Pudding Recipe

Name: Hot Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g dates, stoned, chopped; ½ teaspoon bicarbonate of soda; 1 tablespoon coffee extract; 75 g butter; 200 g light brown sugar; 2 large eggs, beaten; 175 g self raising flour; 75 g pecan nuts, chopped; 175 g light brown sugar; 115 g butter; 6 tablespoons double cream; 50 g pecan nuts, chopped

Servings: persons

175 g dates, stoned, chopped
½ teaspoon bicarbonate of soda
1 tablespoon coffee extract
75 g butter
200 g light brown sugar
2 large eggs, beaten
175 g self raising flour
75 g pecan nuts, chopped
175 g light brown sugar
115 g butter
6 tablespoons double cream
50 g pecan nuts, chopped

1
Put dates, bicarbonate of soda, and coffee extract in a bowl.
2
Pour 175 ml of boiling water over and leave to cool.
3
Preheat oven to 180 degrees Celsius/Gas 4.
4
Grease and line a 1 litre basin.
5
Put butter and light brown sugar in a bowl and beat.
6
Beat in eggs little at a time.
7
Fold in flour, dates and pecan mixture which has been soaking.
8
Pour into the basin.
9
Bake for 1 hour 20 minutes until cooked.
10
SAUCE:.
11
Around 10 minutes from end of cooking time put the brown sugar, butter, double cream and pecans into a pan.
12
Gently stir over heat until smooth.
13
Bring to the boil then remove from heat.
14
Turn pudding out and serve with the sauce.

1221

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 175 g dates, stoned, chopped, ½ teaspoon bicarbonate of soda, 1 tablespoon coffee extract, 75 g butter, and more.

Yes, Hot Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Sticky Toffee Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions