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Three plates of sticky toffee pudding, a jug of toffee sauce and dates
115Total Time
30Prep Time
45Bake Time
8Serves
Easy

Ultimate Sticky Toffee Pudding

0 Reviews

About the bake

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.

115Total Time
30Prep Time
45Bake Time
8Serves
Easy

Method

  1. Step 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.

  2. Step 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.

  3. Step 3:

    Beat the butter in a large bowl or use an electric food mixer until soft.

  4. Step 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.

  5. Step 5:

    Sift in the flour and bicarbonate of soda and fold in gently until mixed.

  6. Step 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.

  7. Step 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. Step 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.

  9. Step 9:

    Serve a portion of the pudding with toffee sauce poured over the top and a dollop of cream.

Ingredients

  • For the Sponge

    • 175g Billington's Unrefined Golden Caster Sugar
    • 225g Dates (chopped & stoned)
    • 250ml Black tea
    • 100g Unsalted butter (softened)
    • 3 Large free range egg(s)
    • 1 tsp Mixed spice
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 225g Self-raising white flour
    • 3/4 tsp Bicarbonate of soda
  • For the Sauce

    • 250g Billington's Unrefined Molasses Sugar
    • 110g Unsalted butter
    • 275ml Golden syrup
    • 225ml Double cream
    • 1/2 tsp Nielsen-Massey Vanilla Extract

Utensils

  • 20x20cm square cake tin
  • Baking paper
  • Food mixer/or wooden spoon
  • Saucepan
  • Skewer

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