Tag: pudding

sticky toffee pudding

Sticky toffee pudding

sticky toffee pudding

Difficulty: Medium

Time: 1 hr + 15 minutes baking

Serves: 6


For the puddings
225g whole Medjool dates
175g boiling water
1 tsp vanilla extract
175g self-raising flour, plus extra for greasing
1 tsp bicarbonate of soda
2 eggs
85g butter, softened, plus extra for greasing
140g demerara sugar
2 tbsp black treacle
100ml milk

For the toffee sauce
175g light muscovado sugar
50g butter, cut into pieces
225ml double cream
1 tbsp black treacle


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Sticky toffee pudding is one of my favourite winter warmer puddings. I always seem to make it when the weather turns a bit colder and the nights start to get dark. Some versions I’ve had a drier and ‘cakier’ than this one, but this bbc good food recipe most definitely lives up to its sticky toffee pudding name! Serve it with custard, cream or ice cream.


Pre heat the oven to 180C / 160C fan.

Prepare the fruit
Get your toddler to help stone the fruits and chop them into small pieces. Pop them in a bowl, then pour the boiling water over them and leave to soak for around 30 minutes until they have softened and the water has cooled. Get on with the next few steps while you’re waiting.


Prepare the pudding dishes
Get your child to butter 6 dishes (pudding dishes or ramekins work). Coat the butter in flour. Hannah, spooned flour into each dish and shook them around until all the butter was covered. Make sure they’ve covered everything so the puddings don’t stick. Tip any excess out. Put them on a baking tray.



Make the sticky toffee puddings
Measure the flour into a small bowl. Add the bicarbonate of soda.

Get your child to break the eggs into a separate bowl and give them a whisk.


Measure the sugar and butter into a large bowl. Beat them together (we used wooden spoons) for a few minutes until the mixture is slightly creamy (although it will still be grainy because of the sugar).

Add the eggs, a little at a time, mixing all the time.

Spoon the treacle in and mix it well.

Measure the milk into a jug ready to add to the mixture.


Add a third of the flour to the bowl and fold it in gently using a metal spoon. Continue mixing gently, and add half the milk, then a third more of the flour, the rest of the milk and the last of the flour. Be careful not to over mix.

Add the vanilla to the dates and mash a little with a fork. Add the dates to the bowl(and the water they were soaking in.) Give one last mix. It’ll look a bit curdled and wet but that’s fine.



Spoon the mixture evenly into each of your prepared dishes.



Bake for 20 minutes or so until they have risen and are firm.



Make the toffee sauce
While your puddings are cooking, get your toddler to measure the sugar and butter out, then add to a small saucepan. Add half the cream.

Bring to the boil over a medium heat until the sugar has dissolved. Stir in the treacle, turn the heat up and let it bubble away for a few minutes until it is a rich toffee colour. Stir it occasionally so it doesn’t burn.




Take the pan off the heat and add the rest of the cream.

Serve and enjoy!
Take your sticky toffee pudding out the oven, leave to sit for a few minutes then use a small palette knife to loosen the edges then remove from their tins.

Drizzle over the sauce, and eat immediately. Or you can leave them to sit for a few days covered in sauce to become even tastier and stickier!

If you do this, pour half the sauce in an oven proof dish, pop the puddings on top then pour the rest of the sauce over. Cover with foil. To reheat them simply put them in the oven for 15-20 minutes until the sauce is bubbling.


 sticky toffee pudding

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Bread and butter pudding

Bread and butter pudding

Difficulty: Medium

Time: 25 minutes + 40 minutes cooking

Serves: 6-8img_3427-small





50g softened butter, plus extra to grease
2–3 tbsp apricot jam
6 pains au chocolat
1–2 tbsp ground cinnamon
4 tbsp demerara sugar
35g raisins or sultanas
500ml whole milk
120ml double cream
6 eggs


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We’ve always liked bread and butter pudding but normally make it to use up uneaten bread. This time I came across a delicious looking recipe from Gordon Ramsay that uses pain au chocolat and couldn’t resist. I’d highly recommend it – the top crisps up nicely and the little chunks of chocolate add a tasty little bite throughout. There’s also loads for your kids to help with, from buttering, mixing, measuring and cracking eggs.


Preheat the oven to 190C / 180C Fan and prepare your dish
Get your toddler to lightly butter a 18 x 23cm baking dish.


Melt the jam

Spoon the jam into a pan then heat over a low heat for a few minutes until it has melted. Remove from the heat and set aside.


Prepare the dry ingredients
Cut the pan au chocolat into 1cm strips then get your child to help you butter them on one side. Place them in a large bowl and set aside for now.

img_3431-small img_3432-small
Prepare the dish by sprinkling 2 tbsp of the sugar and all the raisins/sultanas over the bottom of the dish. Pour over most of the melted jam, just leaving enough to glaze the pudding at the end.

img_3434-small img_3435-small img_3440-small

Prepare the wet ingredients
Get your child to measure the milk into a jug. If you have digital scales you can set them to ml to make measuring a bit easier and more accurate.

Crack the eggs, either straight into the milk or into a separate bowl (to make sure you don’t get any shell in), then give it all a good whisk.

Add the cinnamon then pour half the mixture over the bowl of bread.


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Arrange the bread in the dish
When the mixture has soaked in a little arrange the bread in the serving dish so the pieces are overlapping.

Pour the rest of the milk and egg mixture on top then sprinkle the remaining sugar on top.

img_3444-small img_3445-small img_3446-small

Cook the bread and butter pudding
Bake in the oven for 35–40 minutes until it’s cook through and golden brown.
To serve, brush the pudding with the reserved melted jam and serve immediately.

bread and butter pudding

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