Sticky Toffee Puddings

Sticky Toffee Puddings

Generally speaking I love complicated, fancy food. I love how weird and wacky it can sound on paper, or look on the plate, and yet how incredibly tasty it can be. But I have to admit that nothing beats the classics – I mean they’re classics for a reason. In this case I don’t think I’ve ever had a sticky toffee pudding I haven’t liked. Whatever the texture, whatever the ingredients, as long as it’s true to the name and is sweet and sticky you’re on to a winner!

These ones are particularly light a fluffy as they’re made with a classic sponge mix and are then steamed, but the date puree in the mix also makes them really squidgy and sweet. The toffee sauce put on the top then adds even more sticky moistness, with a bit of a bitter flavour to really complement the sponge! They’re also really good with ball of fresh vanilla ice cream and  this will cut through the sweetness and also provides a great temperature balance to the warm sponge!


Serves 8

Time: 1 hour


  • 130g Chopped dried dates
  • 130ml Water
  • 130g Unsalted butter, plus extra for greasing
  • 125g Caster sugar
  • 3 Large eggs
  • 180g Self raising flour
  • 1 tsp Baking powder

For the toffee sauce

  • 300ml Double cream
  • 125g Light brown sugar
  • 50g Unsalted butter


  1. Pre-heat the oven to 180˚C. Then grease 8 small pudding basins with butter.
  2. Put the dates and water into a small saucepan and leave to gently simmer over a medium heat until soft (about 5 minutes). Blend the mix to a puree and set to one side.
  3. Put the butter and sugar into a bowl and beat until smooth. Add the eggs and whisk together. Then add the flour, baking powder, and date puree until smooth.
  4. Distribute the mixture between the basins and put them into a deep roasting tin. Fill the tin with boiling water so it comes half way up the side of the basins. Cover the tin with foil and then put in the oven to bake/steam for 40 minutes.
  5. Meanwhile make the toffee sauce. Put half the cream, the sugar and the butter into a small saucepan and bring to the boil whilst stirring. Once the sugar is dissolved and the butter has melted, leave the mixture to boil gently until it becomes a deep amber colour.
  6. Then take the caramel off the heat and add the rest of the cream. Stir together and then keep warm until needed.
  7. When the puddings are ready (a skewer will come out clean when inserted into the middle), turn them out of their moulds onto plates. Serve with the toffee sauce and ice cream!

Thanks for reading!

Emma x

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