Sticky toffee puddings

Sticky toffee puddings

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(19 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
MasterChef's Gregg Wallace shares his sumptuous recipe for the classic sticky toffee pudding

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal716
  • fat46g
  • saturates26g
  • carbs73g
  • sugars46g
  • fibre2g
  • protein8g
  • salt1.1g
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Ingredients

  • 75g dates, stoned and chopped
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 75g butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g light brown soft sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 140g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the sauce

  • 150ml double cream
  • 75g light brown soft sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments, questions and tips

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safiahusain1324's picture
safiahusain1324
25th Nov, 2015
Maybe it was because you should have used smaller moulds :). Btw just because the recipe didnt work for you, doesn't mean you have to be hateful :|
florencekitten
9th Oct, 2013
Made this last night and it worked really well. I must admit I doubled the dates (love them) and cooked in a loaf tin as no pudding moulds so took about 35 mins but was light, fluffy and really tasty!!
laila abdoolla's picture
laila abdoolla
23rd Dec, 2012
5.05
I don't eat dates
postwoody
16th Sep, 2012
4.05
Lovely light sponges and easy to make. froze and reheated perfectly. Did think they lacked a bit of flavour though.
jellycatblue
22nd Feb, 2012
5.05
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!
lpritchard
29th Jan, 2012
5.05
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.
clairecanale
28th Dec, 2011
5.05
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.
shona17
8th Jun, 2011
5.05
These are amazing, easy to make and tasted fab. Still good when re-heated the next day.
flick1
1st Apr, 2011
1.05
My puddings didn't cook properly either. The worst sticky toffee pudding I've ever made. Gregg not to be trusted?
karengould
29th Mar, 2011
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.

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