Easy sticky toffee pudding
Sticky toffee pudding is the best dessert for a cold day. This recipe lives up to it’s ‘sticky toffee’ name and will be a hit with all the family.
This easy 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 are drier and ‘cakier’ than this one, but this recipe most definitely lives up to its easy sticky toffee pudding name! Serve it with custard, cream or ice cream.
How can kids help to make this easy sticky toffee pudding?
There are a few steps to this recipe but they’re really easy so kids can enjoy helping to make this dessert. If your kids want to practice their chopping skills you can get them to cut up the dates, either with a small knife or some kitchen scissors.
Your kids can also help to measure and mix everything together. And once you’ve made the batter your kids can help prepare the pudding dishes by greasing and flouring them so the cake doesn’t stick to them.
Finally, making the toffee sauce to go with the dessert is a really simple job of measuring everything out and melting it together. Older children who are safe to be around a cooker can take charge or help with this.
Can you reheat sticky toffee pudding?
Yes. You can either reheat them in the microwave for about 30 seconds or until it has warmed through. Alternatively, warm it in the oven at 180C/160C Fan/ 350F for about 5-10 minutes. You can warm the sauce in a saucepan over a low/medium heat or pop it in the microwave at 80% power in 30 second bursts until it is warm.
Can I make one large sticky toffee pudding rather than individual ones?
If you don’t have lots of small pudding dishes or ramekins or just want to make one large sticky toffee pudding this is an easy recipe to amend. Follow our sticky toffee pudding traybake for detailed instructions.
What can you substitute for black treacle in sticky toffee pudding?
If you don’t have any black treacle (which should be easy to find in UK supermarkets), you could swap it for an equal amount of molasses.
How long will sticky toffee pudding keep?
Once baked, you can keep your puddings for up to 3-4 days. Store them wrapped in cling film / glad wrap in an airtight container. If you store them in the sauce they will absorb it and become really soft and lucioius, but i’d recommend keeping some back to pour on top.
Can you freeze sticky toffee pudding?
Yes, if you wrap each cooked individual pudding in cling film / glad wrap and pop it in a freezer bag it can be frozen for up to 3 months. Don’t freeze it with the sauce however, make that when you’re ready to serve the defrosted and reheated pudding.
What should I serve my sticky toffee pudding with?
You can serve your puddings with just the toffee sauce we make in the recipe. If you want to really indulge yourself however you could add a scoop of vanilla ice cream or some custard.
Other comforting winter desserts
If you enjoyed this sticky toffee pudding, you’ll love our other easy winter’s desserts:
Pecan pie
Caramel apple crumble
Brioche bread and butter pudding
Mary Berry’s bread and butter pudding
Treacle sponge
School cake
Jam tarts
Sticky toffee pudding
Cornflake tart
Sultana cake
No bake mini chocolate tarts
Peach cobbler
Useful equipment
You might need the following baking tools/gadgets to make this sticky toffee pudding
Digital scales
Freestanding mixer
Mixing bowl
Hand held mixer
Measuring cups
Measuring spoons
Pudding bowls
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Difficulty: Medium
Time: 1 hr + 15 minutes baking
Serves: 6
Ingredients
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
How to make easy sticky toffee pudding
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
Cream the butter and sugar together
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 and treacle
Get your child to break the eggs into a separate bowl and give them a whisk. Add the eggs, a little at a time, mixing all the time.
Spoon the treacle in and mix it well.
Add the flour and milk
Measure the milk into a jug ready to add to the mixture.
Measure the flour into a small bowl. Add the bicarbonate of soda.
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 30 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
Ingredients
- 225 g whole Medjool dates
- 175 g boiling water
- 1 tsp vanilla extract
- 175 g self-raising flour plus extra for greasing
- 1 tsp bicarbonate of soda
- 2 eggs
- 85 g butter softened, plus extra for greasing
- 140 g demerara sugar
- 2 tbsp black treacle
- 100 ml milk
For the toffee sauce
- 175 g light muscovado sugar
- 50 g butter cut into pieces
- 225 ml double cream
- 1 tbsp black treacle
Instructions
Pre heat the oven to 180C / 160C fan.
Prepare the fruit
- 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
- Butter 6 dishes (pudding dishes or ramekins work). Coat the butter in flour. Make sure they’ve covered everything so the puddings don’t stick. Tip any excess out. Put them on a baking tray.
Make the puddings
- Measure the sugar and butter into a large bowl. Beat them together for a few minutes until the mixture is slightly creamy.
- Break the eggs into a separate bowl and give them a whisk.Add the eggs, a little at a time, mixing all the time. Spoon the treacle in and mix it well.
- Measure the flour into a small bowl. Add the bicarbonate of soda.
- 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, 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.
- Take your puddings 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.
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Similar recipes
If you liked this sticky toffee pudding you’ll love our sticky toffee pudding traybake as well as our other easy trabake recipes.
This recipe was first published in November 2016 and republished in October 2023 with new images.
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