Sticky Toffee Self- Saucing Pudding Recipe

Sticky toffee self-saucing pudding

  • serves 8
  • Easy

A glorious mash-up of two favourite puds, this rich recipe is the perfect weekend winter warmer


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



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


  • dark muscovado sugar 250g
  • double cream 250ml


  • 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.

Check out more of our best self-saucing recipes here...

Caramel Self-Saucing Pudding Recipe with Coconut

Nutritional Information

  • Kcals 618
  • Fat 27.1g
  • Saturates 16.4g
  • Carbs 87.2g
  • Sugars 70g
  • Fibre 2.5g
  • Protein 4.9g
  • Salt 0.4g