Sticky toffee pudding

Serves: 6-8
Preparation time: 25 minutes
Cooking time: 40 minutes


170g (6oz) dates, stones removed and roughly chopped
1 tsp bicarbonate of soda
50g (2oz) butter, softened
170g (6oz) caster sugar
2 large free-range eggs
170g (6oz) self-raising flour, sifted
½ tsp vanilla essence

For the sauce

200g (7oz) soft light brown sugar
6 tbsp double cream
125g (4½oz) butter
½ tsp vanilla essence


1) Place the dates in a saucepan with 284ml (approx. 10floz) cold water. Bring to the boil then remove from the heat and stir in the bicarbonate of soda. Leave to stand for 20 minutes.

2) Preheat the oven to 180˚C/R4. Grease and line the base of either an 18cm square loose-bottomed tin or a 20cm spring-form round tin.

3) Cream the butter and sugar together in a food processor using the whisk attachment. Beat in the eggs one at a time. Fold in the flour then stir in the dates and their liquid and the vanilla essence.

4) Pour the mixture into the prepared tin and bake for 30-40 minutes until golden and springy when gently pressed in the centre.

5) For the sauce mix the sugar, cream, butter and vanilla together in saucepan. Bring to the boil and simmer for 3 minutes, stirring occasionally.

6) Pour a little sauce over the pudding then put it back in the oven for a few minutes until golden brown. Serve the pudding drizzled with the remaining sauce.

Recipe and image courtesy of Kenwood Around the World in 80 Plates, available online at


Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.