Ultimate sticky toffee pudding

Ultimate sticky toffee pudding

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(41 ratings)

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Cooking time

Prep: 1 hr Cook: 25 mins (can be made 1-2 days ahead uncooked)

Skill level

Easy

Servings

Makes 7 little puddings

One of our most requested recipes - puddings don't get any better

Nutrition and extra info

Additional info

  • See 'try' below
Nutrition info

Nutrition per serving

kcalories
697
protein
6g
carbs
92g
fat
36g
saturates
21g
fibre
2g
sugar
71g
salt
1.1g

Ingredients

For the pudding

  • 225g whole Medjool dates
  • 175g boiling water
  • 1 tsp vanilla extract
  • 175g self-raising flour, plus extra for greasing
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 85g butter, softened, plus extra for greasing
  • 140g demerara sugar
  • 2 tbsp black treacle
  • 100ml milk
  • cream or custard to serve (optional)

For the toffee sauce

  • 175g light muscovado sugar
  • 50g butter, cut into pieces
  • 225ml double cream
  • 1 tbsp black treacle

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Method

  1. Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
  2. While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used. Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
  3. Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the cream.
  4. Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out. You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes. Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).
  5. When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.
Copyright: angela nilsen

Recipe from Good Food magazine, November 2006

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Comments

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cookerwoman's picture
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This really is the best Sticky pudding recipe. It is so light and full of flavour. I make it as one large tray bake, cut into portions when cold & freeze any left over portions. A real family favourite!

valeriebott's picture

what size tray did you use please?

GeorgiePorgie35's picture

Used this recipe to make muffin sized puddings. They cooked in just 15 mins on 180c fan oven. Not the best recipe I've tasted but still very nice. The sponge is a bit more like cake than a pudding though as it's not very gooey. It's the sauce that really makes this pudding. If you're not a big treacle fan I'd recommend putting 1 tbsp of treacle and 1 tbsp golden syrup in both the sponge and the sauce. Used demerara sugar for the sauce (like someone else recommended) and light muscovado for the sponge.

andy_pere09's picture

Need help urgently. Is it 175g or ml of water. Not very sure.. Please help

GeorgiePorgie35's picture

I know this will be too late now but for anyone else wondering the same, 175g is the same as 175ml.

jofrench99's picture
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These puddings are delicious and so easy to make. The sauce is absolutely gorgeous too - I had to stop myself from licking the pan out (obviously, after I had covered the puddings) ! Fab recipe.

Gill87's picture
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A delicious sticky toffee pudding recipe, the sauce really makes it. I did find it very sweet though. It freezes well and definitely tastes better if you leave it to soak in the sauce overnight. I also made my sauce with Alpro soya cream and that worked well, so if you don't fancy the dairy then substituting with Alpro works! Will definitely make it again.

stingrayting's picture
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Great recipe! The pudding always comes out nice and fluffy. We make it in a 20cm x 30cm rectangular tin lined with baking paper and cut it into 12 or 15 servings. Have tried different types of sugars for this recipe and so far we prefer using a fine brown sugar for the pudding and demerara for the toffee sauce because (a) the finer sugar is easier to cream with the butter and (b) using demerara in the sauce makes it taste like Werther's Originals :)

leem06's picture
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Have to agree; the best I've ever tasted! I made them in 3 loaf tins and easily served 9-12, and used prunes instead of dates as I already had them in the cupboard and they're cheaper. A huge hit with my family, will definitely make again.

GoChlo's picture
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These are the best sticky toffee puddings I have ever tasted - absolutely gorgeous and so easy to make. I did slightly modify the recipe, though; as suggested in previous comments I used 1 tbsp black treacle, 1 tbsp golden syrup in the sponge, which made a beautiful, light pudding, and I also blended the soaked dates in a food processor to make a smooth syrup as I'm not a fan of dates.
I have not yet got over how delicious these are.

elephants_never_forget's picture
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Really yummy! We doubled the recipe and cooked it as one big pudding - it would have fed 16 easily. We had to cook it for loads longer, but that wasn't an issue.

We also cooked it a couple of weeks in advance and froze it - we covered it with the sauce and put it straight in the freezer, and defrosted it overnight for the day we wanted it. That seemed to work really well - the pudding was lovely and moist and sticky, and there was just the right amount of sauce not soaked in.

dodddy's picture
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perfect result ! did individual ramekins and everyone loved them !!

meringuepie's picture

A trusted favourite when we have friend's & family for Sunday Lunch. I have made it so many times that I find it really easy to prepare and have sitting there ready to put in the oven when we are eating. This pudding has never let me down and always attracts lots of complements.

kathryndonna's picture

Simply divine and so easy. I added approx 100g of chopped pecans to the mix too for a bit of texture and it worked really well. It was enough to make 12 in a silicon muffin tray and served with a scoop of vanilla ice cream made a perfect size pudding after a Sunday roast. Some left for the freezer too so we can have it again next week - yum!

kathcook's picture

Made 48 hrs in advance was absolutely amazing ! Best sticky toffee pudding I have ever tasted, kids weren't over impressed but that meant even more for the rest of us. Only criticism was there could have done with more sauce so will make more next time ! Made in individual pudding tins so looked fab but am sure you could do it in a singe dish too.

kathcook's picture

Wow this is amazing! Made for pudding for Sunday lunch , did it 48 hrs in advance and warmed up on the day as per the recipe. All the adults loved it although it wasn't as big a hit with the kids luckily so there was more for seconds. Only criticism is it could have done with some more sauce so next time I make it will probably do double. The most delicious sticky toffee pudding I have had!

LBS's picture

I made this a day in advance for a dinner party. This meant that I could enjoy the evening without having to spend much time in the kitchen. Our guests (huge sticky toffee pudding fans) said that it was the best sticky toffee pudding they had ever had! The sponge took more like 35 mins to cook though.

yvonnemalcolmson's picture
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This recipe for individual sticky toffee puddings by Angela
Nilsen , needs either a higher oven setting for fan ovens or a longer cooking time- 160 degrees for 25 minutes is way undercooked. Very disappointing

sarahsbbcgf's picture

Loved by all, was asked for the recipe immediately and they have already made plans to make it. I thought treacle may be a bit much so used half treacle, half golden syrup and did it in one large dish, could easily feed 8 or more.

mum's the word's picture

I replaced the black treacle for golden syrup - it made for a superbly light and fluffy sponge and a wonderful toffee sauce.

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