Try this sticky toffee self-saucing pudding, then check out our classic sticky toffee pudding, vegan sticky toffee pudding, banana sticky toffee pudding and ginger sticky toffee pudding.


  • 200g medjool dates, pitted and chopped
  • 250ml weak black tea
  • ½ tsp bicarbonate of soda
  • 85g unsalted butter, softened
  • 175g dark muscovado sugar
  • 2 eggs, beaten
  • 175g self-raising flour
  • 1 tsp mixed spice
  • to serve vanilla ice cream


  • 250g dark muscovado sugar
  • 250ml double cream


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a pan, and bring to the boil. Gently cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.

  • STEP 2

    To make the toffee sauce, put the sugar and cream in a pan with 150ml water. Stir, then put over a low heat and simmer until the sugar has dissolved. Cool a little.

  • STEP 3

    Beat together the butter and sugar with electric beaters until creamy, then beat in the eggs, flour and mixed spice. Stir in the date mixture and pour into a buttered 20cm x 30cm ovenproof dish. Pour the toffee sauce over the top. Don’t worry if it looks messy. The sauce will sink to the bottom and a sponge will form on top. Bake for 30-35 minutes or until the top is just firm to the touch. Scoop onto plates and serve with ice cream.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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