Sticky Toffee Pudding
A classic British dessert with a rich toffee flavor and a creamy sauce.
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- •250 grams Water
- •175 grams Plain flouror all-purpose flour
- •60 grams Buttersoftened, unsalted
- •2 Eggslarge, beaten
- •175 grams Granulated sugar
- •1 teaspoon Vanilla extracthomemade
- •1 teaspoon Bicarbonate of sodaor baking soda
- •0.5 teaspoon Baking powder
- •200 grams Datesstoned and chopped
- •300 ml Double creamor whipping cream
- •2 tablespoons Black treacleor blackstrap molasses
- •1 tablespoon Brown sugar
- 1
Preheat oven to 160°C (325°F) or gas mark 3.
5 min
- 2
Prepare dates by stoning and chopping them. Boil in 250 grams of water for 3 minutes. Add bicarbonate of soda and whisk until fizzing stops. Let cool.
10 min
- 3
In a mixing bowl, blend butter and sugar. Add eggs and vanilla extract, mix until smooth.
5 min
- 4
Add flour and baking powder to the mixture. Stir until almost mixed.
3 min
- 5
Add cooled date mixture to the batter and blend until combined.
3 min
- 6
Pour batter into a greased and floured 2-pound loaf tin. Tap to remove air bubbles.
2 min
- 7
Bake in preheated oven for 1 hour. Check doneness with a skewer.
1h 0m
- 8
Let pudding cool for 10 minutes before removing from tin.
10 min
- 9
For the sauce, heat cream, brown sugar, and vanilla extract in a saucepan. Add black treacle and stir until smooth. Bring to a boil, then remove from heat.
5 min
- 10
Serve pudding with hot treacle sauce.
5 min
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