Sticky toffee pudding

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Serves: 0

By FattyFairyFay

(1 Vote) 1


  • 225g self-raising flour

  • 1 tsp bicarbonate of soda

  • 1 tsp baking powder

  • 110g soft brown sugar

  • 275ml boiling water

  • 1 medium eggs

  • 50g butter

  • 110g butter

  • 50g single cream

  • 175g stoned dates chopped


  1. Put the dates and bicarbonate of soda in a bowl and pour over the boiling water.
  2. In another bowl or food processor, cream together the butter and sugar and then add the beaten egg and mix thoroughly.
  3. Add the flour and baking powder to the sugar/egg/butter mix, and stir well.
  4. Mash the dates and then pour the date mixture into the flour mixture and mix together well.
  5. Pour the mixture into a buttered glass oven-proof dish or baking tray, about 20cm square, and bake at 190C for about 35-40 minutes. A skewer should come out clean and it will be golden brown on top.
  6. When the cake is cooked, make the toffee sauce by putting the sugar and butter in a saucepan and heat on a low heat until the sugar is melted and then add the cream.
  7. Prick the cake all over, quite deeply, with a skewer or fork and then pour over the toffee sauce.
  8. Let it sit for about 20 minutes for the sauce to soak through and then serve. Or, it can be reheated to serve later.

Handy Hint

There's no need to mash the date mix if you use a food processor. You can use a bigger or smaller dish to make the pudding thicker or thinner.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • pudding

  • Make Ahead

  • Can Freeze

  • cake

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Your comments

  • 12/03/13 08:00

    I couldn't see how much sugar to put in the cake part. So I put in 2 oz of soft brown sugar and less than an oz of caster sugar. Great recipe!