Sticky Toffee Pudding Recipe at MyDish

Sticky Toffee Pudding

2 stars based on 36 reviews Rate this Recipe


  • 1. Pour 150ml (¼ pint) boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10
  • minutes.
  • Remove the teabag and discard. Add the vanilla extract and
  • mash the mixture with a fork.

  • 2. Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20x30cm (8x12in) tin or ceramic dish and line the base with nonstick baking paper.
  • Alternatively, use six 200ml (7fl oz) pudding tins or ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of nonstick baking paper.

  • 3. Beat the butter with both the muscovado and brown sugars until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour). Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 minutes, until golden,
  • springy and risen.

  • 4. Meanwhile, make the sauce. Gently heat the cream, sugar and butter in a pan set over a low heat, stirring often until smooth. Spoon half the sauce over the cooked sponge as soon as it is removed from the oven, keeping the remaining sauce warm. Let the sponge sit for 10 minutes then cut into 8. Serve warm, with the extra sauce and some crème fraîche or ice cream, if you like.

  • Comments Add your comment


    • 175g Pitted medjool dates, roughly chopped
    • 1 Teabag
    • 1 tsp. Bicarbonate of soda
    • 1 tsp. Vanilla extract
    • 75g Lightly salted butter, softened,plus extra for greasing
    • 50g Dark muscovado sugar
    • 50g Soft light brown sugar
    • 2 Eggs
    • 100 ml Milk
    • 175g Self-raising flour, plus extra for dusting
    • 150 ml Double cream
    • 100g Dark muscovado sugar
    • 75g Lightly salted butter

    By Views 4990  Added Thu Nov 4 2010

    It was always one of my favourite dishes and I had a lot of fun recreating it for site.
    Despite how long it’s been since I made it, it turned out pretty well!


    We had fun recreating this recipe - thank you to Giancarlo of Caldesi Cafe and cookery school who showed me how to do it properly Read More