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Sticky Toffee Pudding


Sticky Toffee Pudding

Sticky Toffee Pudding



Recipe Servings


Recipe Cook Time


One of the most loved puddings in Britain, this sticky toffee pudding is a comforting option on any day. The cake sponge is filled with dates and served with a warm walnut and jaggery sauce. Indulge your senses.


  • 250 gm stoned, chopped dates

    1 Tbsp bicarbonate of soda

    300 ml boiling water

    150 gm butter

    150 gm grated jaggery

    2 eggs

    250 gm flour

    2 Tbsp baking powder

    1/2 Tbsp vanilla essence

    Walnut topping:

    25 gm butter

    5 Tbsp grated jaggery

    5 Tbsp cream

    50 gm chopped walnuts


Grease and line an 8" tin. Place dates and soda in a bowl, pour in the water. Set aside for 30 minutes.

Cream the butter and sugar together until fluffy.

Gradually beat in the eggs. Fold in flour, baking powder, essence and date mixture.

Pour into a tin. Bake at 180 degree C for 1 hour.

For the topping:

Melt the butter in a pan. Add the jaggery and the cream. Simmer for 2 minutes.

Add walnuts. Decant the pudding, pour on the sauce and serve warm.

Key Ingredients: egg, dates, baking soda, butter, jaggery, baking powder, all purpose flour, vanilla essence, cream, walnuts