Sticky toffee pudding recipe

Name: Sticky toffee pudding recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g (1.8oz) Butter, softened, plus extra for greasing; 175 g (6.2oz) Dates, stoned and chopped; 300 ml (10.6fl oz) Cold water; 1 tsp Bicarbonate of soda; 175 g (6.2oz) Caster sugar; 2 Medium eggs; 1 tsp Vanilla extract; 175 g (6.2oz) Self-raising flour, sifted; 200 g (7.1oz) Light soft brown sugar; 100 Double cream; 150 g (5.3oz) Butter

Servings: persons

50 g (1.8oz) Butter, softened, plus extra for greasing
175 g (6.2oz) Dates, stoned and chopped
300 ml (10.6fl oz) Cold water
1 tsp Bicarbonate of soda
175 g (6.2oz) Caster sugar
2 Medium eggs
1 tsp Vanilla extract
175 g (6.2oz) Self-raising flour, sifted
200 g (7.1oz) Light soft brown sugar
100 Double cream
150 g (5.3oz) Butter

1
Preheat the oven to gas mark 4/180C/fan oven 160C/ Grease an 18cm (7in) square cake tin and set aside
2
Place the dates in a pan with the water and bring to the boil.
3
Reduce the heat and simmer for 2 minutes, then remove from the heat.
4
Stir in the bicarbonate of soda and set aside
5
Beat the butter until it's creamy, then beat in the sugar until fluffy.
6
Beat in the eggs, a little at a time, until smooth, then stir in the vanilla extract.
7
Sift in the flour and fold to combine.
8
Fold in the dates and their liquid.
9
Pour the pudding batter into the tin and bake for 30 minutes or until firm and risen.
10
Meanwhile, make the sauce by placing all the sauce ingredients in a pan and bringing to the boil, stirring frequently.
11
Simmer for 5 minutes.
12
Preheat the grill to high.
13
Pour half of the sauce over the pudding to evenly coat it, then grill for 2-3 minutes or until it's bubbling and just browned.
14
Divide the pudding into 6 and serve with the remaining and a scoop of vanilla ice cream.

9563

kcal

Calories

945

Fat

202

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.
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 11 ingredients. The key ingredients include: 50 g (1.8oz) Butter, softened, plus extra for greasing, 175 g (6.2oz) Dates, stoned and chopped, 300 ml (10.6fl oz) Cold water, 1 tsp Bicarbonate of soda, and more.

Yes, Sticky toffee pudding recipe 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!