Ultimate sticky toffee pudding

Ultimate sticky toffee pudding

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(76 ratings)

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


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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    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



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

    • 85g butter, softened, plus extra for greasing



      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



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

    • cream or custard to serve (optional)



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

    • 225ml double cream
    • 1 tbsp black treacle


    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.

    Recipe from Good Food magazine, November 2006
    BBC GoodFood Magazine

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    Comments, questions and tips

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    9th Dec, 2017
    * sorry, used coconut cream not milk, as it has a similar fat content to double dairy cream
    9th Dec, 2017
    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!
    14th Nov, 2017
    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!
    11th Oct, 2017
    Why 7/seven?? Seems a strange number! Why not 10 or 12 or even 6??
    31st Jul, 2017
    Turned out really well, a hit with everyone and super rich and decadent - but you don't need all that sugar. I reduced the sugar by 50g and the pudding is perfectly sweet enough from the dates.
    17th Apr, 2017
    I can't recommend this recipe highly enough! I have made this twice now, the first time I made in individual pots and have made in one 7 x 7in tin and just adjusted the bake time by adding 10-15mins extra. Made for easter Sunday lunch and received excellent feedback from dinner guest. The pudding does get better if aged a day. I used Whitworth dates that I soaked then blitzed in the blender, this gives the pud a really light and soft texture.
    24th Apr, 2017
    Can I ask did you make a big one haven't got individual pots
    16th Apr, 2017
    Cannot recommend this recipe enough! It's so easy to make (I'm really no expert) and is a real crowd pleaser. Tasted exactly like STPs I've ordered in restaurants. I would highly recommend making this in advance and leaving the puddings to become extra sticky (I made it 48 hours before and then heated for 20 mins before serving). I managed to make 8 decent sized puddings with this recipe although did double the sauce quantity (I'd say you need at least one and a half times as much because it's so good)! I also blended the dates and soaked them in English Breakfast tea as mentioned in other comments. If you have any doubts about making this, please just go for it - you won't regret it!
    16th Apr, 2017
    A great pudding. I used only 50g sugar as dates themselves are sweet. A real crowd pleaser! My individual seven puddings took 45 minutes to bake but came out really soft and risen. Few people didn't want the toffee sauce and without it also, the puddings were great. Thanks to Angela Nilsen for a fabulous recipe.
    27th Feb, 2017
    Made for the first time, everyone loved it. will be making again


    25th Dec, 2015
    Can anyone help me please? What is 175g of boiling water in Fl.oz.?
    goodfoodteam's picture
    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.
    16th Dec, 2015
    Is 225g the weight of the dates before they're stoned?
    goodfoodteam's picture
    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.
    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
    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
    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. 
    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! :)
    goodfoodteam's picture
    3rd Feb, 2015
    Great! So glad it's going well. You can freeze the puddings with some of the sauce poured over. If you have lots of sauce left you can freeze that too and defrost and warm the extra sauce in a small pan before serving. Hope this helps. 
    18th Dec, 2016
    is your are heating the puddings from frozen, how long do you cook them for? (and at the same temp as cooking?)


    14th Nov, 2017
    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.
    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.