Sticky Toffee Pudding

  • 125g Whitworths Chopped Sayer Dates
  • 100g boiling water
  • ½ tsp vanilla extract
  • 90g unsalted butter, softened
  • 160g light muscovado sugar
  • 1 medium egg, beaten
  • 100g self raising flour
  • ½ tsp bicarbonate of soda
  • 60ml whole milk
  • 60ml double cream

Ready… Steady… Bake…

  • Soak the dates in the boiling water for 30 minutes then mash with a fork and stir in the vanilla extract.
  • Preheat your oven to 180⁰C/Fan 160⁰C/Gas Mark 4 then grease 4 mini pudding tins and place onto a baking sheet.
  • Beat 50g butter with 80g of sugar together until pale and creamy then add the egg a little at a time, beating well.
  • Sieve the flour and bicarbonate of soda then fold one third into the batter, followed by half the milk.
  • Repeat until all of the flour and milk is mixed in.
  • Stir in the soaked dates then divide the batter evenly between the tins. Bake in the centre of your preheated oven for 20-25 minutes until risen and firm to touch.
  • Meanwhile for the sauce… heat over a low heat the remaining butter and sugar with 40ml cream, stirring continuously for 7-10 minutes until the sugar has completely dissolved and the sauce has turned a dark toffee colour. Remove from the heat then stir in the remaining cream.
  • Turn the puddings out onto a plate, spoon over the sauce then serve and enjoy!
Print recipe
Sticky Toffee Pudding
  • 40 mins
  • 35 mins
  • Makes 4