Sticky Toffee Pudding Recipe

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Sticky Toffee Pudding
  • Chef: Surjan Singh
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A rich, moist cake dipped in a sticky sauce. It is best served warm with a dollop of vanilla ice cream.

Ingredients of Sticky Toffee Pudding

  • For the cake:
  • 1 1/4 cups flour
  • 1 1/2 cups chopped dates
  • 1/2 cup whole milk
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/2 cup dark brown sugar
  • 3 Tbsp unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the sauce:
  • 1 cup dark brown sugar
  • 2 Tbsp of unsalted butter
  • 2 cups boiling water

How to Make Sticky Toffee Pudding

  • 1.Preheat the oven to 190°C and butter a 1 1/2 litre / 6 cups capacity pudding dish.
  • 2.Combine the 1/2 cup of dark brown sugar with the flour in a large bowl. Add the baking powder to the mixture.
  • 3.Pour milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour and stir it with a wooden spoon to combine. Fold in the dates and pour into the prepared pudding dish.
  • 4.Set the timer for 45 minutes. Check the top pudding. If it feel spongy and spring back when touched it is done.
  • 5.If it's not done in 45 minutes, keep it in the oven for 5 to 10 extra minutes.
  • 6.For the sauce: Put the 1 cup of dark brown sugar in a bowl and dot it with butter. Over this pour 2 cups of boiling water and put it the oven for 10-15 minutes to thicken it slightly.
  • 7.Pour sauce over the cake once ready and allow it to soak in.
  • 8.Serve at room temperature with vanilla ice cream or double cream if you prefer.