Sticky Toffee Pudding

This Sticky Toffee Pudding is an absolute classic dessert. It has a deliciously
rich sponge and a homemade sticky toffee sauce.

Servings: 12 Servings

Author: Sarah Mark

Prep Time
35 minutes

Cook Time
40 minutes

Sauce Time
30 minutes

Total Time
1 hour, 45 minutes

Dessert

Pudding

Sticky Toffee Pudding Sticky Toffee

Instructions

1 Remove the stones from your dates and chop as thickly or thinly as you prefer.
2 Boil the kettle and pour the boiling water over the chopped dates and leave for
25-30 minutes.
3 Preheat your oven to 180C/160C Fan and line your cake tin with baking parchment.
This recipe fits perfectly into a 30x20cm baking dish.

Leave to one side.
4 Add the baking powder and bicarbonate of soda to the date mixture and stir until
combined.
5 In a separate bowl cream together the butter and sugar until light and fluffy.
Add in the flour, eggs, treacle, milk and date mixture and beat until combined.
6 Pour the mixture into your cake tin and bake in the oven for 35-40 minutes.
7 Add all the ingredients for the sauce to a large saucepan and heat on a low
heat. Stir continuously until the sugar has dissolved and the butter has melted.
8 Once the butter has melted turn the heat up to a medium heat and bring the
mixture to the boil. Stir the mixture continuously for 2-3 minutes until it has
thickened slightly.
9 Once the pudding has baked pour the sauce over the top. You can add as much or
as little as you want.