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A square of sticky toffee pudding smothered in toffee sauce. Tried & Tested

Traditional sticky toffee pudding

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As one of Britain’s favourite puddings, this delicious treat will not disappoint. Soft squidgy dates and sticky toffee sauces make this a truly scrumptious dessert and is great served with a drizzle of cream or custard.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

For the sponge

  • 100g 3½ oz Dates chopped
  • 80ml 2¾ fl oz Water hot
  • 1tsp 1tsp Bicarbonate of soda
  • 85g 3 oz Butter (unsalted)
  • 140g 5 oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 2 2 Egg(s) (free range)
  • 180g 6½ oz Plain white flour (we use Allinson) Plain white flour

For the toffee sauce

  • 50ml 1¾ fl oz Water
  • 300ml 10⅛ fl oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 200ml 6⅞ fl oz Double cream
  • 100g 3½ oz Golden syrup (we use Silver Spoon)
  • 100g 3½ oz Butter (unsalted) cold, cubed

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Butter the baking tin and line the base with greaseproof paper.

  2. Classic mode Step 2

    Put the dates in a bowl with the hot water and bicarbonate of soda and leave to soak.

    Ingredients for this step

    • 100g 3½ oz Dates chopped
    • 50ml 1¾ fl oz Water
    • 1tsp 1tsp Bicarbonate of soda
  3. Classic mode Step 3

    In another bowl cream the butter and sugar together until pale and creamy. Add the eggs one at a time, mixing well after each one. Add the date mixture and mix well, then fold in the flour.

    Ingredients for this step

  4. Classic mode Step 4

    Pour the mixture into the prepared tin and bake for 30-40 minutes or until springy to the touch and a skewer comes out clean.

  5. Classic mode Step 5

    To make the sauce use a large heavy bottomed pan, add the water and sugar and heat over a medium heat, stirring occasionally until the sugar is dissolved. Stop stirring when the sugar comes to a boil to stop it crystallising.

    Ingredients for this step

  6. Classic mode Step 6

    Continue to boil the sugar until it become dark brown in colour, a single wisp of smoke will appear to indicate that it is done, turn off the heat immediately and move the pan to a cooler place.

  7. Classic mode Step 7

    Carefully pour in the cream, stirring continuously, then whisk in the golden syrup.

    Ingredients for this step

    • 200ml 6⅞ fl oz Double cream
    • 100g 3½ oz Golden syrup (we use Silver Spoon)
  8. Classic mode Step 8

    Let the toffee cool for 10 minutes then gradually add the cubed butter and stir in.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) cold, cubed
  9. Classic mode Step 9

    To serve, cut the pudding into squares and pour over the toffee sauce.