Sticky toffee puddings

Sticky toffee puddings

MasterChef's Gregg Wallace shares his sumptuous recipe for the classic sticky toffee pudding

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Freezable

Method

  1. Put the dates in a small saucepan and pour over 75ml water. Bring to a simmer and cook for 3-4 mins until the dates are mushy and have absorbed the water. Gently stir to blend.
  2. Heat the oven to 180C/160C fan/gas 4. Grease and line the bases of 4 x 150ml pudding moulds. Cream the butter and sugar with an electric whisk until pale and fluffy. Gradually add the eggs and vanilla, then fold in the flour and baking powder. Mix in the blended date purée and divide between the moulds. Transfer to a roasting tin and pour enough boiling water in to reach halfway up the moulds. Cover the tin with foil and cook for 25 mins until risen and firm to the touch.
  3. Meanwhile, make the sauce. Pour half the cream and all the sugar and butter into a small, heavy-bottomed pan. Heat gently until sugar has dissolved, stirring often. Turn up the heat and bubble for 3-4 mins until the sauce is glossy and thick, then stir in the remaining cream. Re-heat the sauce when the puddings are cooked and serve poured on top.

PER SERVING

716 kcalories, protein 8.0g, carbohydrate 73.0g, fat 46.0 g, saturated fat 26.0g, fibre 2.0g, sugar 46.0g, salt 1.1 g

Recipe from Good Food magazine, February 2011.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Lawrence

    24 January 2011

    Lawrence rated and commented on this recipe

    5 stars

    Delicious recipe, Gregg Wallace never lets you down! A great classic that is so easy to make!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Hagey

    01 February 2011

    Hagey rated and commented on this recipe

    5 stars

    Amazing. Easy to make and such a light sponge. Just as nice the day after when reheated.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kirsty Mac

    27 February 2011

    Kirsty Mac commented on this recipe

    I have made this twice now and when I took them out of the oven they were still raw in the middle, any idea where I am going wrong? Followed the recipe. What was cooked tasted nice.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lemon mousse

    29 March 2011

    lemon mousse commented on this recipe

    These cooked perfectly and were very light. Made them and reheated as suggested which worked out well. Felt like the sponge needed a bit more flavour though.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jan

    01 April 2011

    Jan rated and commented on this recipe

    1 stars

    My puddings didn't cook properly either. The worst sticky toffee pudding I've ever made. Gregg not to be trusted?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Shona

    08 June 2011

    Shona rated and commented on this recipe

    5 stars

    These are amazing, easy to make and tasted fab. Still good when re-heated the next day.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Claire Canale

    28 December 2011

    Claire Canale rated and commented on this recipe

    5 stars

    First-class! This is one of the tastiest desserts I have made - even my husband, who is not a big fan of these type of puddings, loved it! I'll be making it again for our New Year's Day dessert.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Cake Girl

    29 January 2012

    Cake Girl rated and commented on this recipe

    5 stars

    Super delicious. Made these tonight for me and my husband, served with vanilla ice cream. Looking forward to eating the other 2 tomorrow! They needed about 30 mins in the oven as they were still a bit gooey after 25. Will definitely be making these again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jellycat

    22 February 2012

    jellycat rated and commented on this recipe

    5 stars

    I loved this, will make it again for sure, I made it the night before for a lunch with friends so only had the sauce to do on the day and that took just minutes. A really lovely pudding!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo postwoody

    16 September 2012

    postwoody rated and commented on this recipe

    4 stars

    Lovely light sponges and easy to make. froze and reheated perfectly. Did think they lacked a bit of flavour though.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo laila

    23 December 2012

    laila rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo laila

    23 December 2012

    laila commented on this recipe

    I don't eat dates

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Freezable

Ingredients

FOR THE SAUCE

  • 150ml double cream
  • 75g light brown soft sugar
  • 25g butter
Print this recipe
Add to your binder

PER SERVING

716 kcalories, protein 8.0g, carbohydrate 73.0g, fat 46.0 g, saturated fat 26.0g, fibre 2.0g, sugar 46.0g, salt 1.1 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close