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Sticky toffee pudding with spoon taken out

Ultimate sticky toffee pudding

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(109 ratings)

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

Easy

Makes 7 little puddings

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

Nutrition and extra info

  • See 'try' below

Nutrition: per serving

  • kcal697
  • fat36g
  • saturates21g
  • carbs92g
  • sugars71g
  • fibre2g
  • protein6g
  • salt1.1g
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Ingredients

    For the pudding

    • 225g whole medjool dates
    • 175ml boiling water
    • 1 tsp vanilla extract
    • 175g self-raising flour, plus extra for greasing
    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 2 eggs
      Eggs

      Egg

      egg

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

    • 85g 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…

    • 140g demerara sugar
    • 2 tbsp black treacle
    • 100ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • cream or custard to serve (optional)
      Cream

      Cream

      cree-m

      Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

    For the toffee sauce

    • 175g light muscovado sugar
    • 50g butter, cut into pieces
      Butter

      Butter

      butt-err

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

    • 225ml double cream
    • 1 tbsp black treacle

    Method

    1. Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.

    2. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.

    3. 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.

    4. While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.

    5. Beat 85g softened butter and 140g demerara 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.

    6. Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.

    7. 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.

    8. Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.

    9. Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.

    10. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.

    11. Stir in 1 tbsp 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 double cream.

    12. 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.

    13. 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.

    14. 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).

    15. 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.

    Recipe from Good Food magazine, November 2006
    BBC GoodFood Magazine

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    Comments, questions and tips

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    Smithyfamily7
    25th Dec, 2018
    5.05
    I was in charge of sorting out a pudding for christmas day for our family get together. This receipe was easy and it was a hit with everyone! I did take on board some of the comments and made 2 days before and added a little sauce to the top the day before and it was perfect. Best sticky toffee pudding ever was one comment! Also used golden syrup as I could not get hold of any black treacle. Been asked to make it again for new year! Thank you!
    sdwearne
    29th Sep, 2018
    5.05
    Absolutely fantastic recipe, so easy to follow and makes a beautiful cake. I've made it twice in the past 4 days, first time with whole dates before discovering the life changing invention that is pre-chopped and de-pithed dates!! Saved me about 45 minutes, even if they are a little more expensive to buy but totally worth it. TOP TIP; serve with Clotted Cream, takes it to a whole other level.
    mandnlee
    26th Sep, 2018
    5.05
    Made his on Friday to eat on Sunday. Didn’t disappoint. I timesed the recipe by 4 as I cook in a care home. It stayed lovely and sticky without drying out. Would definitely recommend leaving with half the sauce drizzled over first. Have been asked to make it on a regular basis. Thanks.
    Lyndsay Russell's picture
    Lyndsay Russell
    27th Apr, 2018
    5.05
    Great recipe. I chose to blend my dates and water so didnt add the milk. And i substituted half of the date puree for apple puree. I also added some chopped pecans to the top and used my own toffee sauce recipe and added pecans and apples then blended and passed that. Was a big hit!
    Lizzie Pea's picture
    Lizzie Pea
    18th Mar, 2018
    5.05
    Gorgeous recipe! I soaked my dates in orange juice and made 12 portions in muffin tins, as I normally offer more than one dessert. I cut down on the sugar and put in extra treacle for a darker taste - worked well. Thank you BBC Good Food! X
    sarah_shirley
    18th Feb, 2018
    5.05
    Amazing. Really easy to make and so delicious. Recipe made 8 puddings in 175ml moulds. Doubled the sauce quantity and added sea salt - sooo tasty.
    Tom7264
    25th Dec, 2017
    5.05
    Made this for a Christmas Eve dinner and it was so well received. I was told it was better than some desserts that I'm known for. I didn't use tins but instead baked it in a bundt cake pan. I slipped the cake out and poured half of the syrup in the pan and put the cake back in to soak up the sauce. I doubled the sauce recipe. When ready to serve I heated the cake up in the oven and then inverted onto a serving dish. It looked amazing.
    veggie0517
    9th Dec, 2017
    5.05
    * sorry, used coconut cream not milk, as it has a similar fat content to double dairy cream
    veggie0517
    9th Dec, 2017
    5.05
    Love this recipe and have made it twice. I bake it in 8x8 oven dish for 10-15mins longer that time stated above. Originally made with dairy and eggs which tasted amazing. It tasted just as good when I substitute ingredients to make it vegan. I replaced the egg with a flaxseed 'egg', the milk for a non-dairy version (I used soya, am sure any would be fine), used dairy-free butter (Vitalite) and coconut milk for double cream. Sponge rose beautifully and sauce worked perfectly!
    BakeOffandOnAgain
    14th Nov, 2017
    5.05
    This is a fantastic recipe! Not too difficult to follow. I was making this as a family dessert, so I made it more of a tray bake in a 20cm x 30cm tray and cooked it at the same temp and time, pouring the sauce over the sponge when I took it out of the oven. It really went down with the whole family, even those who didn't have much of a sweet tooth!

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    The grants
    22nd Dec, 2017
    How do I store these afte making room temp Or fridge ? I’ve made today and want to keep to eat in 3 days time
    goodfoodteam's picture
    goodfoodteam
    23rd Dec, 2017
    Thanks for your question. If keeping for 3 days, we'd suggest covering well and popping in the fridge.
    elsacraig
    25th Dec, 2015
    Can anyone help me please? What is 175g of boiling water in Fl.oz.?
    goodfoodteam's picture
    goodfoodteam
    18th Jan, 2016
    Hi there, 175ml is 6fl oz. If you get stuck again go to our conversion guide http://www.bbcgoodfood.com/conversion-guides#volume-conversion  – you just type in the quantity and it will convert it to either metric or imperial for you.
    stonking
    16th Dec, 2015
    Is 225g the weight of the dates before they're stoned?
    goodfoodteam's picture
    goodfoodteam
    20th Dec, 2016
    Thanks for your question. Yes, that's the weight before they're stoned. In step 1, you need to de-stone them.
    mcg5
    25th Sep, 2015
    The recipes states that "(can be made 1-2 days ahead uncooked)". At what stage do you leave it uncooked as I do not find this very clear? Do you leave the cake mix uncooked in the moulds before cooking or is this statement referring to a different stage? Please clarify. Thanks
    Charlotta.hill
    26th Jan, 2015
    What would the cooking time for a circa larger 1 qt. dish be? Prefer to make a large batch instead of smaller little pots :)
    goodfoodteam's picture
    goodfoodteam
    26th Jan, 2015
    Hi Charlotta.hill, thanks for your question. We haven't tested making this recipe in one large dish so cannot guarantee perfect results. Baking a mixture designed for individual pots in one large dish can sometimes cause problems because the cake structure can't support itself on a larger scale or it may cook too quickly on the outside before cooking properly in the middle. Do test it after the first 25 mins and put it back if it needs longer, perhaps covered with foil if the top cooks too quickly. Please do let us know how it goes. 
    Charlotta.hill
    1st Feb, 2015
    I am actually making half the recipe which fits in the 3 small pots that I have. Approx 9cm in diameter :) I am going to have one now and freeze the cake for later. Can you freeze the toffee or how does that work? The puddings are in the oven now and they look amazing! :)

    Pages

    BakeOffandOnAgain
    14th Nov, 2017
    5.05
    If you don't have individual pudding tins, this will cook just as well in a 20cm x 30cm baking tray, just make sure it is at least 2" deep.
    GeorgiePorgie35
    26th Sep, 2014
    If using this recipe to make muffin size puddings I'd recommend baking them on the lower middle shelf and either lowering the oven temperature to 170c or 160c or not using the fan oven setting as these cooked in 15 mins in 180c fan oven.
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