Sticky Toffee Pudding With Toffee Sauce Recipe

Name: Sticky Toffee Pudding With Toffee Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 ml water; 400 g pitted dates; 115 g butter, softened; 350 g dark muscovado sugar; 4 eggs; 1 tablespoon bicarbonate of soda; 400 g self-raising flour; 1 teaspoon vanilla extract; 1 tablespoon treacle; 1 tablespoon golden syrup; 500 ml double cream; 175 g demerara sugar; 175 g butter; 1 tablespoon golden syrup; 1 tablespoon black treacle

Servings: persons

600 ml water
400 g pitted dates
115 g butter, softened
350 g dark muscovado sugar
4 eggs
1 tablespoon bicarbonate of soda
400 g self-raising flour
1 teaspoon vanilla extract
1 tablespoon treacle
1 tablespoon golden syrup
500 ml double cream
175 g demerara sugar
175 g butter
1 tablespoon golden syrup
1 tablespoon black treacle

1
Preheat the oven to 190C/gas 5.
2
Line a roasting pan with baking parchment.
3
Bring the water to the boil in a saucepan.
4
Remove from the heat, add the dates and leave to soak for about 10 minutes.
5
Put the butter and sugar in a large bowl and beat together until smooth.
6
Stir in the syrup and treacle, then the flour, mixing well.
7
Break the eggs one by one into the bowl, stirring well after each addition.
8
Stir the vanilla extract into the date mixture.
9
Blend with a stick blender until thick and soupy.
10
Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture.
11
Beat well to blend.
12
Pour the mixture into the prepared pan.
13
Put in the oven immediately, and bake for 35-40 minutes until well-risen and springy.
14
To make the sauce, put the cream in a saucepan and heat gently.
15
Add the sugar and butter and whisk until melted.
16
Whisk in the syrup and treacle.
17
Serve the pudding in bowls with the sauce poured over the top.

1970

kcal

Calories

115

Fat

213

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 15 ingredients. The key ingredients include: 600 ml water, 400 g pitted dates, 115 g butter, softened, 350 g dark muscovado sugar, and more.

Yes, Sticky Toffee Pudding With Toffee Sauce 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 With Toffee Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions