Sticky toffee pudding

Latest comments and suggestions

Results 201-220

• Despina

  05 October 2012

  Despina rated and commented on this recipe

  

  absolutely delicious - so indulgent, so tasty and so easy to make!

  Flag as inappropriate

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

  Your name: Reason:
• marilyn

  08 October 2012

  marilyn commented on this recipe

  Really good recipe. I put the mixture in muffin tins lined with muffin cases and they took 30 mins. I made them earlier in the day and kept the sauce in the fridge. I put a large tablespoon of sauce on top of the muffin and reheated it in the microwave and it came out really well. I served them with vanilla ice cream. I've frozen the leftover muffins for another time so I'm not tempted to finish them off!!

  Flag as inappropriate

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

  Your name: Reason:
• Ceridwen

  14 October 2012

  Ceridwen rated and commented on this recipe

  

  Great recipe. I've made some changes / additions - I used redbush tea instead of black tea, and it tasted great. I soaked the water first with the tea bag, then added the infused tea with the dates. I wouldn't recommended adding your teabag in with the dates and then bringing it to the boil, because the bag could tear against the dates leaving you with a mess! I used around 300ml of water because after the water's turned into steam, you'll be left with 250ml. I reduced the temperature to gas mark 3 1/2, and put it in for around 45 - 50mins. I made an interesting sauce by mixing a little golden syrup into creme fraiche. This gave a slightly tart, but sweet lemony flavor to the richness of the dates. I may add a little vanilla pod next time.

  Flag as inappropriate

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

  Your name: Reason:
• flowerlu

  27 October 2012

  flowerlu rated and commented on this recipe

  

  Absolutely delicious! Will definitely make again. I used creme fraiche instead of double cream not that you'd know. Highly recommended.

  Flag as inappropriate

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

  Your name: Reason:
• flowerlu

  27 October 2012

  flowerlu commented on this recipe

  Absolutely delicious! Will definitely make again. I used creme fraiche instead of double cream not that you'd know. Highly recommended.

  Flag as inappropriate

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

  Your name: Reason:
• spanish

  02 November 2012

  spanish rated and commented on this recipe

  

  fabulous as a pudding or as a cake.

  Flag as inappropriate

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

  Your name: Reason:
• maitre

  04 November 2012

  maitre rated and commented on this recipe

  

  I followed the recipe exactly and it turned out fantastic. For ease, I baked it earlier in the day and re-heated it in a 'low' oven for 15 mins whilst we ate our main course. I will make extra sauce next time.

  Flag as inappropriate

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

  Your name: Reason:
• MummawhatsforDinner

  05 November 2012

  MummawhatsforDinner rated and commented on this recipe

  

  This was amazing. Best eaten the next day though, once the sticky toffee had a chance to sink into the cake - my gang just loved it!

  Flag as inappropriate

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

  Your name: Reason:
• NiceBuns

  09 November 2012

  NiceBuns commented on this recipe

  I'm going to make this for Christmas, couple of questions for you lovely people: 1) Do you drain the dates from the tea after soaking or add the whole tea and date mixture to the cake? 2) If I make this the night before am I better off pricking the cake and pouring over the sauce when out the oven or leaving the cake dry and then pouring over the sauce once ready to serve? I was thinking of doing both ;)

  Flag as inappropriate

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

  Your name: Reason:
• ceastwood

  14 November 2012

  ceastwood rated and commented on this recipe

  

  Delicious, very light.

  Flag as inappropriate

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

  Your name: Reason:
• cllee

  14 November 2012

  cllee rated and commented on this recipe

  

  Made this pudding yesterday for the first time and it was amazing! Followed the recipe exactly. The texture and the sweetness of the pudding and toffee was just nice. I would say this recipe is fool proof! Will be making this again for Christmas!

  Flag as inappropriate

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

  Your name: Reason:
• Saran

  14 November 2012

  Saran rated and commented on this recipe

  

  This was a great easy recipe. Definitely recommended. I rolled my dates to make sure they were really broken down and made double the sauce to make sure there was plenty. Great.

  Flag as inappropriate

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

  Your name: Reason:
• Simmy B

  18 November 2012

  Simmy B rated and commented on this recipe

  

  This is absolutely delicious. Half way through the prep I realised I didn't have either caster sugar (golden or white) and no mixed spice, however as nothing depended on the outcome (just for me and hubby) I used soft brown sugar and a tsp of good vanilla extract in place of mixed spice as somebody else suggested. Outcome was a light sponge wrapped around fudgey little morsels (dates) and a not too rich but totally gorgeous toffee sauce. Served with pouring cream and as requested by the husband will be making exactly same way for a dinner party this weekend. Beyond gorgeous :)

  Flag as inappropriate

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

  Your name: Reason:
• GoodFood

  21 November 2012

  GoodFood commented on this recipe

  i can't see the dimensions for the baking dish/pan. can anyone help please?

  Flag as inappropriate

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

  Your name: Reason:
• NiceBuns

  22 November 2012

  NiceBuns commented on this recipe

  I was wondering the size of the dish too, I looked through the comments and someone said they used an 8 inch square dish and got 9 generous portions :)

  Flag as inappropriate

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

  Your name: Reason:
• Bea

  23 November 2012

  Bea rated and commented on this recipe

  

  Fantastic and very easy to make. Better than any sticky toffee I've ever bought. Even my mum who said she didn't want any because she doesn't like dates came back for a second helping! Will be a family favourite. Glad for the extra sauce tip as was needed.

  Flag as inappropriate

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

  Your name: Reason:
• sue mcdonagh

  25 November 2012

  sue mcdonagh commented on this recipe

  Made this last night - it was utterly gorgeous and tasted exactly like 'pub-grub' - in a good way! However - I was a bit alarmed at first at the small amount of butter to sugar to cream, had to use a mixer as it refused to cream with a wooden spoon even though the butter was really soft. Also, the date issue. I drained as instructed, then had to add about another 2 tablespoons of boiling water back into the liquidiser so stop the dates sticking to the sides and not actually pureeing. Replaced the yoghurt with low fat creme fraiche as I'd run out of yoghurt, oops. Just threw all the ingredients in after creaming, didn't beat the egg in small amounts as you'd normally do, and so was actually quite worried about the result. Baked in 8" square silicon pan. Shouldn't have worried - Fantastic!

  Flag as inappropriate

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

  Your name: Reason:
• NiceBuns

  02 December 2012

  NiceBuns rated and commented on this recipe

  

  Oh my gosh - this is special. I've never made a cake so moist! I followed the recipe exactly as said apart from doubling the toffee sauce as recommended by others. A good move! I also used 'dina' dates which are just your normal, average ones as I couldn't find Medjool anywhere (which surprised me, the shops are normally full of dates coming up to xmas!). However, I really don't see how using Medjool could improve the recipe as it was absolutley perfect as it was! I used an 8 inch square cake tin, cut into 9 slices but I will cut them smaller next time as it was VERY luscious. You really don't need a large piece at all. I cooked the cake in advance and pricked it when still hot, poured a little toffee sauce over the top to seep in. Then when dinner was over I covered it and reheated at 180 for about 10 minutes. I'm making this again for Christmas :)

  Flag as inappropriate

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

  Your name: Reason:
• NiceBuns

  02 December 2012

  NiceBuns commented on this recipe

  Just wanted to add as well that I was very worried about how runny the mixture was, I thought I had done something wrong. However I needn't have worried, it was fine when cooked for the 40 minutes. So dont be alarmed at the incredibly runny cake mixture!

  Flag as inappropriate

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

  Your name: Reason:
• dandomania

  06 December 2012

  dandomania rated and commented on this recipe

  

  I made it last night and everyone absolutely loved it! Sticky toffee pudding is actually my all time favourite winter pudding and I was a bit worried if it would live up to all the other ones I had eaten, but it absolutely did! So pleased with the result and will definitely be making it again very soon!

  Flag as inappropriate

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

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4257/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g dried dates , stoned and chopped. Buy Medjool if you can
• 250ml black tea (not too strong)
• ½ tsp bicarbonate of soda
• 85g unsalted butter , softened
• 175g self-raising flour
• 1 tsp mixed spice
• 175g golden caster sugar
• 2 eggs , beaten

FOR THE TOFFEE SAUCE

• 100g light muscovado sugar
• 100g unsalted butter
• 142ml carton double cream

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Vegetarian

Ingredients

• 200g dried dates , stoned and chopped. Buy Medjool if you can
• 250ml black tea (not too strong)
• ½ tsp bicarbonate of soda
• 85g unsalted butter , softened
• 175g self-raising flour
• 1 tsp mixed spice
• 175g golden caster sugar
• 2 eggs , beaten

FOR THE TOFFEE SAUCE

• 100g light muscovado sugar
• 100g unsalted butter
• 142ml carton double cream

Per serving

557 kcalories, protein 5.1g, carbohydrate 69.6g, fat 30.7 g, saturated fat 18g, fibre 1.7g, salt 0.29 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.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.