Sticky Toffee Pudding
Sticky Toffee Pudding
Course: Desserts

Treat yourself to this delicious and indulgent dessert that’s sure to satisfy your sweet tooth. Each bite is a heavenly combination of sweet and rich flavours, with the perfect balance of soft, tender cake and sticky, gooey toffee sauce.



Serves: 8
Cooks in: Preparation Time: 15 minutes, Cooking Time: 15 minutes
Difficulty: Easy


60g unsalted butter
160g dark brown sugar
2 tbsp treacle or golden syrup
2 egg
200g Self raising Flour
200g dates
300ml boiling water
1 tsp bicarbonate of soda

Butterscotch Sauce:
150g butter
200g dark brown sugar
500ml double cream


  1. First put your butter and sugar in a bowl and whisk until combined. Then add the treacle, eggs and flour.
  2. In a pan, add the dates to the water, bring to the boil and simmer for 3-4 minutes until soft. Remove the pan from the heat, stir in the bicarbonate of soda, mix and then blitz with a hand blender, or mix with a hand whisk.
  3. Add the date mix into the other mix you’ve already done, and combine together.
  4. Grease the baking tins with butter and divide your mix between them, fill around ¾ full.
  5. Cook on a baking tray in an oven at 180c for around 15 minutes until just cooked.
  6. Dissolve your sugar with 3 tbsp water over a low hear. Bring to the boil but don’t stir. When the sugar turns to caramel, whisk in the butter. Remove from the heat and stir in the cream.
  7. Take the puddings out of the oven and then add your Butterscotch sauce