Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225g/8oz fresh dates, stoned; 1 teaspoon bicarbonate of soda (baking soda); 85g/3oz unsalted softened butter; 170g/6oz caster sugar (granulated sugar); 2 large free-range eggs; 170g/6oz self-raising flour; 1/4 teaspoon ground mixed spice; 1/4 teaspoon ground cinnamon; 2 tablespoons Ovaltine; 2 tablespoons natural yogurt; 115g/4oz unsalted butter; 115g/4oz light muscovado sugar; 140ml/5fl oz double cream (heavy cream)

Servings: persons

225g/8oz fresh dates, stoned
1 teaspoon bicarbonate of soda (baking soda)
85g/3oz unsalted softened butter
170g/6oz caster sugar (granulated sugar)
2 large free-range eggs
170g/6oz self-raising flour
1/4 teaspoon ground mixed spice
1/4 teaspoon ground cinnamon
2 tablespoons Ovaltine
2 tablespoons natural yogurt
115g/4oz unsalted butter
115g/4oz light muscovado sugar
140ml/5fl oz double cream (heavy cream)

1
Preheat your oven to 180 degrees C/350 degrees F/gas Put the dates in a bowl with the bicarbonate of soda (baking soda) and cover with 200ml/7fl oz of boiling water.
2
Leave to stand for a couple of minutes to soften, then drain.
3
Whizz the dates in a food processor until you have a puree.
4
Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine.
5
Mix together well, then fold in the yogurt and your pureed dates.
6
Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.
7
While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour.
8
To serve, spoon out the pudding at the table and pour over the toffee sauce.

91045

kcal

Calories

5358

Fat

10511

Carbs

552

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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 225g/8oz fresh dates, stoned, 1 teaspoon bicarbonate of soda (baking soda), 85g/3oz unsalted softened butter, 170g/6oz caster sugar (granulated sugar), and more.

Yes, 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!

Sticky Toffee Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions