Sticky toffee pudding

Latest comments and suggestions

Results 81-100

• Lauzyp

  21 August 2010

  Lauzyp commented on this recipe

  I probably bake cakes once a year so am not particularly good at it! This recipe is foolproof - I had a dinner party last night and it went down a storm!! The only thing I did differently is double the sauce!! :o)

  Flag as inappropriate

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

  Your name: Reason:
• susiebrown

  31 August 2010

  susiebrown rated and commented on this recipe

  

  I've made this twice now, never a scrap left! I don't have a sweet tooth so rely on the family to tell me what's good - this takes top marks.

  Flag as inappropriate

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

  Your name: Reason:
• Milesofsmiles

  31 August 2010

  Milesofsmiles rated and commented on this recipe

  

  This is seriously good yet so easy to make. People think you're a godess in the kitchen when they taste this! 10/10.

  Flag as inappropriate

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

  Your name: Reason:
• bernie

  21 September 2010

  bernie commented on this recipe

  Could someone please tell me exactly "1 tsp of mixed spice" means? thanks

  Flag as inappropriate

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

  Your name: Reason:
• Paul&Sudha

  30 September 2010

  Paul&Sudha rated and commented on this recipe

  

  Sounds lovely and easy! Please make sure you buy dates that aren't from Israel. http://www.bigcampaign.org/ thanks

  Flag as inappropriate

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

  Your name: Reason:
• FieldChooks

  02 October 2010

  FieldChooks commented on this recipe

  In reply to Bernies question on 30th September 1 tsp mixed spice is 1 teaspoon of mixed spice! You can buy it in the supermarkets in the spices section. I made this pudding and it went down a treat. I made it exactly as the recipe said and everyone loved it. There's plenty and serves around 8 portions. It's actually better made the day before as when it's hot out of the oven the tops a little crispy. If you leave it overnight the pudding is much stickier on top and absolutely delicious! I'll definately make it again.

  Flag as inappropriate

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

  Your name: Reason:
• Ali

  14 October 2010

  Ali rated and commented on this recipe

  

  I made this yesterday using just ordinary dry dates and it was divivne. For the sauce I used single cream and molasses sugar! Would recommend. Looks like this is going to be what I make for xmas!

  Flag as inappropriate

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

  Your name: Reason:
• Donna

  16 October 2010

  Donna rated and commented on this recipe

  

  Made this recipe for 8 friends at a dinner party all of them said it was the best sticky toffee pudding they had ever had!!! I now make it all the time so easy to do....!

  Flag as inappropriate

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

  Your name: Reason:
• Donna

  16 October 2010

  Donna commented on this recipe

  Made this recipe for 8 friends at a dinner party all of them said it was the best sticky toffee pudding they had ever had!!! I now make it all the time so easy to do....!

  Flag as inappropriate

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

  Your name: Reason:
• Donna

  16 October 2010

  Donna commented on this recipe

  Made this recipe for 8 friends at a dinner party all of them said it was the best sticky toffee pudding they had ever had!!! I now make it all the time so easy to do....!

  Flag as inappropriate

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

  Your name: Reason:
• Moira Bangura

  17 October 2010

  Moira Bangura commented on this recipe

  Instead of using 250ml black tea I put a heaped desertspoon of black treacle in a jug and topped it up to the 250ml mark with hot water. I also felt it need longer than the 30 - 35 mins suggested but maybe that's just my oven. Anyway the end result was delicious!

  Flag as inappropriate

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

  Your name: Reason:
• Eleanor

  29 October 2010

  Eleanor rated and commented on this recipe

  

  This Recipe is absolutely amazing; I did it for my family at a party and they all loved it, and then I did it for a Food Technology assessment and all my teachers devoured it! They still want the recipe but there is no way I am letting this one go! <3

  Flag as inappropriate

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

  Your name: Reason:
• Helen

  07 November 2010

  Helen commented on this recipe

  It was awesome i really liked it and i would make it again anytime

  Flag as inappropriate

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

  Your name: Reason:
• Helen

  07 November 2010

  Helen commented on this recipe

  It was awesome i really liked it and i would make it again anytime

  Flag as inappropriate

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

  Your name: Reason:
• Helen

  07 November 2010

  Helen commented on this recipe

  It was awesome i really liked it and i would make it again anytime

  Flag as inappropriate

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

  Your name: Reason:
• MizzyH

  12 November 2010

  MizzyH commented on this recipe

  As this is so rich, I rather like the idea of doing mini ones as part of a 'dessert plate' with perhaps two or three other mini puds! I wonder if they could be made in the mini muffin tin that Lakeland do for canapes? Someone said the pudding can be frozen, so having lots of mini ones in the freezer would be very useful. Any thoughts?

  Flag as inappropriate

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

  Your name: Reason:
• Sonnyb

  05 December 2010

  Sonnyb rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• Carol

  17 December 2010

  Carol rated and commented on this recipe

  

  Delicious & so easy to make, I'll be making it again over the festive season as it's better than Christmas pudding!

  Flag as inappropriate

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

  Your name: Reason:
• Eva P

  22 December 2010

  Eva P rated and commented on this recipe

  

  Fantastic. Harry met Sally sort of pudding. Leftovers cut into portions and frozen then just as delicious defrosted & warmed through by microwave.

  Flag as inappropriate

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

  Your name: Reason:
• Luli

  31 December 2010

  Luli commented on this recipe

  Fab recipe - sub'd dates with sultanas & raisins, used allspice instead of mixed spice & used golden sugar for toffee sauce (didn't have other ingredients available). Baked in fairy cake tin and they turned out perfect! Added chopped pecans in the sauce for extra crunch...delish with pouring cream & vanilla ice cream...yum!

  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.