Updated: 10/02/17 : 12:28:51
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Sticky toffee pudding with hot toffee sauce


This is a delicious and super sweet sticky pudding. It's very important to finely chop the dates before soaking to obtain a smooth consistency. This recipe is for a 20 cm (8in) round tin.

Serves: 8


    225g chopped dates
    300ml hot tea
    110g butter
    175g caster sugar
    3 eggs
    250g plain flour
    1 1/2 teaspoons baking powder
    1 teaspoon bicarbonate of soda
    1 teaspoon vanilla extract
    1 teaspoon instant espresso granules

    For hot toffee sauce

    110g butter
    175g dark brown soft sugar
    110g granulated sugar
    300g golden syrup
    250ml single cream
    1 teaspoon vanilla extract


Prep:30min    Cook:1hr30min    Ready in:2hr

Chop dates finely and soak in tea for 15 minutes.

Preheat oven to 180 C / Gas 4. Prepare and line a 20cm (8 in) round cake tin.

Cream butter and caster sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder and fold into the mixture.

Add bicarbonate of soda, vanilla and espresso to the dates and tea. Combine both mixtures to produce a loose soft dropping consistency.

Turn into the prepared tin and cook for 1 to 1 1/2 hours, or until skewer comes out clean.
To make the toffee sauce:

Put the butter, sugars and golden syrup into a heavy based saucepan and melt gently on a low heat. Simmer for 5 minutes. Remove from heat and gradually stir in the cream and vanilla extract. Return to heat and stir for 2 to 3 minutes until sauce is smooth.

Pour a little sauce onto a serving dish. Place a portion of the pudding on top and pour over more sauce.

Pour remaining sauce into a jug to serve, along with softly whipped cream.