Ultimate Sticky Toffee Pudding

  • Total Time

    1h 15m
    • Prep Time

    • Bake Time

  • Serves



Coated with delicious velvety toffee sauce, this pudding is extra special served with custard, or simply on it's own. Use Billington's Unrefined Sugar to elevate this pudding into a really indulgent bake.


  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Butter and flour the sides of a 20x20cm square cake tin and line the base with greaseproof paper.

    Top Tip: How to Grease & Line a Square Cake Tin
  2. Put the chopped dates and tea in a small pan and bring to the boil. Cook for a few minutes to soften the dates, then remove from the heat and set aside.

    • 225g Dates (Chopped & Stoned)
    • 250ml Black Tea
  3. Beat the butter in a large bowl or use an electric food mixer until soft.

    • 100g Unsalted Butter (Softened)
  4. Add the Golden Caster Sugar and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, then beat in the mixed spice and vanilla extract. Fold in the date mixture.

    • 175g Unrefined Golden Caster Sugar (we like Billington's)
    • 3 Large Free Range Egg(s)
    • 1 tsp Mixed Spice
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  5. Sift in the flour and bicarbonate of soda and fold in gently until mixed.

    • 225g Self-Raising White Flour
    • ¾ tsp Bicarbonate of Soda
  6. Pour the mixture into the prepared tin and bake in the oven for 45 mins, or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.

    Top Tip: How to Tell if your Cake is Baked?
  7. Remove the cake from the oven and allow to stand in the tin for a few minutes before transferring to a serving plate.

  8. To make the toffee sauce, melt the butter and add the Molasses Sugar and syrup, stir until all sugar is dissolved then add the double cream and vanilla extract and keep stirring until it is thick.

    • 110g Unsalted Butter
    • 250g Unrefined Molasses Sugar (we like Billington's)
    • 275ml Golden Syrup
    • 225ml Double Cream
    • ½ tsp Vanilla Extract (We Like Nielsen Massey)
  9. Serve a portion of the pudding with toffee sauce poured over the top and a dollop of cream.

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