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Sticky Toffee Puds

Sticky Toffee Puds

An easy recipe to make sticky toffee puds, a classic dessert with a twist: check out all the ingredients and step-by-step preparation.

06 August, 2018
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Dietary Consideration

serves for


total time

0 HR 50 MIN


225 g, unsalted, softned
200 g, pitted
110 ml
Bicarbonate of soda
1/2 tsp
All purpose flour
Baking powder
1 tsp
300 g, soft, brown
2 large
Vanilla extract
1 tsp
150 ml, double (heavy)
Golden syrup
2 tbsp


  • Preheat the oven to 180°C (160° fan)|gas 4.
  • Grease four individual ramekins with a little of the butter. 
  • Combine the dates, water and bicarbonate of soda in a saucepan, warming over a medium heat until it approaches boiling point.
  • Remove from the heat and set to one side.
  • Place the flour in a large mixing bowl and cream together 175 g of the sugar with 110 g of the butter in a separate bowl until pale.
  • Beat in the eggs, one by one, and then beat in the vanilla extract and baking powder.
  • Fold through the flour in thirds and then the date mixture.
  • Spoon into the ramekins and bake for 30–35 minutes until risen and a cake tester comes out almost clean from their centres.
  • Remove the pudding from the oven and leave it to cool slightly on a wire rack.
  • Warm together the cream and Golden Syrup with the remaining sugar and butter in a saucepan set over a medium heat, stirring, until smooth and thickened.
  • Turn out the puddings and serve with the sauce poured over.

Note: Add a couple of tablespoons of dark rum to the sauce for a boozy version.

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