Sticky toffee pudding

sticky toffee pudding

ingredients (serves 4)

100 butter 

350 brown sugar  

4 eggs 

350 self raising flower 

350 dates 

500ml water 

2 tea bags

4 tbls bycarb  

Caramel ssauce

Serve with custard or ice cream


Preheat oven to 170c

1. Start by placing 350g of dates in a pan with 500ml of water; add two tea bags and two tablespoons of bicarb to the pan and bring to a boil 

2. Once the water is boiling and the dates are soft, remove the tea bags and blits the mix into a purée. Set aside in the fridge to cool 

3. In a mixing bowl, start by combining 100g of butter and 350g of dark brown sugar and then beat in 4 eggs until smooth, add in your date purée and whisk it into your mix. Finish off by sieving 350g of self-raising flour and mixing it in until you get a nice dark batter.

4. Add greaseproof paper to a baking tray or butter some individual pots and add your stick toffee batter into your tray or pots. Bake in the oven for around 20-25 minutes 

5. While the sticky toffee pudding is baking make our beautiful caramel sauce to serve with your pudding 

6. Once the sticky toffee has baked through and is dry in the middle, remove it from the oven and poke a few holes in the top and pour over the caramel sauce. Allow it to soak up all the sauce, and then it’s ready to serve.