sticky toffee pudding
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Sticky toffee pudding

Sticky toffee pudding is the best dessert for a cold winters day. This recipe deliciously lives up to it's 'sticky toffee' name and will be a hit with all the family.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: British
Keyword: dessert
Servings: 6
Author: cookingwithmykids


  • 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


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 flour into a small bowl. Add the bicarbonate of soda.
    • Break the eggs into a separate bowl and give them a whisk.
    • Measure the sugar and butter into a large bowl. Beat them together for a few minutes until the mixture is slightly creamy. 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, 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.