Go Back
+ servings
Print
sticky toffee pudding in a white bowl covered in toffee sauce

Sticky Toffee Pudding

This is a stupendous easy sticky toffee pudding as delicious as it is comforting. Make ahead or devour straight from the oven smothered in toffee sauce.

Course Dessert
Cuisine English
Keyword british pudding, comfort food, sticky toffee pudding
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 people
Calories 435 kcal

Ingredients

Sponge

  • 200 grams light brown sugar
  • 2 medium eggs
  • 75 grams butter soft unsalted
  • 2 tbsp golden syrup
  • 2 tbsp black treacle
  • 1 tsp vanilla extract
  • 200 grams pitted dates
  • 1 tbsp bicarbonate of soda
  • 200 grams plain flour
  • 2 tsp baking powder
  • 300 mls water

Toffee sauce

  • 200 grams light brown sugar
  • 200 grams butter
  • 2 tbsps black treacle
  • 200 mls double cream

Instructions

Sponge

  1. Although the recipe is a simple and straight forward one there are a lot of diff ingredients so I find I prefer to get them all ready in order to avoid dashing about like a t.at. You do require a food processor to puree the dates and a large baking tin or dish. Mine is 20 cm x 30 cm.

  2. Grease the dish/tin and dust the inside with flour. Pre heat the oven to 180° C/350 F/Gas Mark 4.

  3. Cream/Beat 75 grams of butter and 200 grams light brown sugar together in a food mixer or with an electric whisk.

  4. Add the 2 eggs, 2 tbsp golden syrup, 2 tbsp black treacle and 1 tsp vanilla extract. Turn the mixer on to a slow speed and then add 200 grams plain flour and 2 tsp of baking powder.

  5. In a saucepan bring 200 grams of dates to a boil with the 300 mls of water. Remove from the heat and puree in a food processor.

  6. Add 1 tbsp bicarb to the date mixture and whizz once more.

  7. Whilst hot quickly add to the sponge mix and mix again.
  8. Tip the batter out into the tin or dish. Bake for about 35-45 mins. A skewer inserted should come out clean. The top can easily burn so watch it carefully for the last 15 minutes or so. I just turn the temp down. Don't open the oven until at least 35 minutes in as it can drop in the middle if you do.

Toffee Sauce

  1. Melt 200 grams unsalted butter and 200 grams light brown sugar together and bubble quite hard for a few mins until it starts to colour.

  2. Take off the heat and add 200 mls double cream. It will splutter, be brave. Add 2 tbsps treacle and mix well. Put it back on a gentle heat for it to bubble again for a couple of mins.

    Taste the sauce and add more treacle to taste. Pour some over the sponge before serving and decant the rest into a jug for people to add more themselves.

  3. Apply to swooning and swollen face and gums.

Recipe Notes

  • Use an independent oven thermometer as ovens vary greatly and they can begin to rise halfway through cooking leaving you unaware.
  • The top can burn easily so keep a close eye on the oven thermometer or sponge itself. Turn the oven down a little or quickly and carefully put a silver foil hat on the sponge.
  • Store leftovers in the fridge covered.
  • Reheat any leftovers in the microwave in 20 second blasts depending on your portion sizes.
  • Reheat the toffee sauce in a saucepan 
  • Freeze the whole sponge for up to 3 months double wrapped in its dish and defrost at room temperature before reheating in the oven at 170 C for 20/25 minutes
  • Freeze the toffee sauce in a separate container and defrost at room temp before reheating in a saucepan
Nutrition Facts
Sticky Toffee Pudding
Amount Per Serving
Calories 435 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 64mg21%
Sodium 364mg16%
Potassium 595mg17%
Carbohydrates 85g28%
Fiber 4g17%
Sugar 61g68%
Protein 6g12%
Vitamin A 350IU7%
Vitamin C 0.1mg0%
Calcium 151mg15%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.