Sticky Toffee Pudding


Sticky Toffee Pudding. A traditional pudding that in recent years has become a very widely feted   


Sticky Toffee Pudding

Serves: 6


  • 175g Dates (Stoned)
  • 1/2 Teaspoon of Bicarbonate of Soda
  • 1 Tablespoon of Coffee Essence
  • 75g Softened Butter
  • 200g Light Soft Brown Sugar
  • 2 Large Eggs
  • 175g Self Raising Flour
  • 75g of Pecan Nuts or Walnuts, chopped
  • Ingredients - Sauce
  • 175g Light Soft Brown Sugar
  • 115g Butter
  • 6 Tablespoons of Double Cream
  • 50g Chopped Pecan Nuts or Walnuts



Soak the dates in a bowl with 175ml of boiling water, the coffee essence and bicarbonate of soda. Leave to cool completely.

Pre-heat the oven to Gas 4, 180 Centigrade. Grease a large pudding basin (1 Litre capacity) with butter. Place the butter and sugar in a mixing bowl and mix with an electric whisk until smooth. Beat the eggs and add to the butter and sugar a little at a time continuing to mix until smooth. Fold in the flour to the mixture with the chopped nuts and add the cooled dates mixture (including the water). Mix well with a wooden spoon until smooth and evenly combined. Pour into the greased pudding basin and cover with greased foil. Bake in the oven for one hour 20 minutes. Check if cooked by inserting a knife or skewer, if it comes out clean the pudding is cooked.

To prepare the sauce put the brown sugar, butter, nuts and cream in a saucepan and heat gently mixing all the time until smooth. Bring to the boil and remove from the heat and allow to cool while you turn out the pudding.

Remove the foil from the pudding and turn out onto a serving dish. You can pour over the sauce or cut the pudding into wedges and serve with the sauce separate.

Ready Prepared
Crème fraîche.
Ice Cream.