Traditional sticky toffee pudding - recipe

Traditional sticky toffee pudding

  • Prepare

  • Serves

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For the sponge

For the toffee sauce

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Butter the baking tin and line the base with greaseproof paper.

  2. 2

    Put the dates in a bowl with the hot water and bicarbonate of soda and leave to soak.

    For this step you'll need:

    • 100g Dates chopped
    • 50ml Water
    • 1tsp Bicarbonate of soda
  3. 3

    In another bowl cream the butter and sugar together until pale and creamy. Add the eggs one at a time, mixing well after each one. Add the date mixture and mix well, then fold in the flour.

    For this step you'll need:

    • 85g Butter (unsalted) cold, cubed
    • 140g Unrefined dark muscovado sugar
    • 2 Egg(s) (free range)
    • 180g Plain white flour
  4. 4

    Pour the mixture into the prepared tin and bake for 30-40 minutes or until springy to the touch and a skewer comes out clean.

  5. 5

    To make the sauce use a large heavy bottomed pan, add the water and sugar and heat over a medium heat, stirring occasionally until the sugar is dissolved. Stop stirring when the sugar comes to a boil to stop it crystallising.

    For this step you'll need:

    • 50ml Water
    • 300g Unrefined golden caster sugar
  6. 6

    Continue to boil the sugar until it become dark brown in colour, a single wisp of smoke will appear to indicate that it is done, turn off the heat immediately and move the pan to a cooler place.

  7. 7

    Carefully pour in the cream, stirring continuously, then whisk in the golden syrup.

    For this step you'll need:

    • 200ml Double cream
    • 100g Golden syrup
  8. 8

    Let the toffee cool for 10 minutes then gradually add the cubed butter and stir in.

    For this step you'll need:

    • 100g Butter (unsalted) cold, cubed
  9. 9

    To serve, cut the pudding into squares and pour over the toffee sauce.

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