Sticky Toffee Puds


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

Info box
  • Preparation time
  • Cooking time
  • Recipe category Dessert
  • Recipe yield 4

How to prepare delicious sticky toffee puds

  • 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.


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

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