Sticky toffee pudding

Sticky toffee pudding

  • serves 8
  • Easy

This is a great sticky toffee pudding recipe – the perfect winter warmer! Buy Medjool dates if you can – they have a lovely natural toffee flavour and sticky texture.


Treat yourself to this sticky toffee pudding, then check out our sticky toffee self-saucing pudding, vegan sticky toffee pudding, banana sticky toffee pudding and ginger sticky toffee pudding.

We’ve also got plenty more more indulgent dessert recipes to try, including chocolate brownies, bread and butter pudding and treacle tart.



  • dried dates 200g, stoned and chopped
  • black tea 250ml (not too strong)
  • bicarbonate of soda 1/2 tsp
  • unsalted butter 85g, softened
  • golden caster sugar 175g
  • eggs 2, beaten
  • self-raising flour 175g
  • mixed spice 1 tsp

toffee sauce

  • light muscovado sugar 100g
  • unsalted butter 100g
  • double cream 142ml carton


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a saucepan and bring to the boil. Cook for 3–4 minutes to soften the dates. Stir in the bicarbonate of soda.

  • Step 2

    Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin.

  • Step 3

    Bake for 30–35 minutes or until the top is just firm to touch. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.