Ultimate sticky toffee pudding

Ultimate sticky toffee pudding

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(63 ratings)

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

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 egg
      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 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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    rdsouza
    26th Dec, 2016
    5.05
    Best recipe and best dessert I've ever made! Made it for Christmas dessert and served with vanilla ice cream. I couldn't find Muscovado sugar so I just used Demerara instead. Substituted molasses for treacle which is weirdly hard to find in Toronto. Whipping cream as a substitute for double cream. The puddings turned out amazing! I made them in a cupcake tin and they filled a twelve cup cupcake tin perfectly. I also soaked the dates in Earl Grey tea instead of just boiling water. It took exactly 18 min in the oven. I highly, highly recommend this recipe!
    depatra
    19th Dec, 2016
    5.05
    5 star with the following adjustments:- Half the amount of sugar called for in the cake (I used light brown) and 1 tbsp of molasses instead of 2 since I used the full flavor type. I also used dried regular dates, 225gm pitted and roughly chopped (love textures!). I baked in regular cupcake tin and yielded 16 cupcakes. Another adjustment made was I used dark muscovado sugar for the toffee and half the amount of molasses the recipe called for (since I was already using dark muscovado). I doubled the toffee recipe because extra is always good. I unwrapped individual cupcake wrappers and dunked each cupcake into the toffee sauce before transferring to a large serving plate. Poured some toffee over each cupcake and around the plate, reserved some in a bowl if anybody wanted extra topping. I also served fresh heavy cream on the side for extra dose of, well, creaminess. The verdict: ABSOLUTELY DELICIOUS!!! It's not outrageously sweet, the cake texture was light, and when eaten together with generous drizzles of toffee and a splash of heavy cream is simply divine. Highly recommended!
    shnokie
    27th Aug, 2016
    5.05
    absolutely gorgeous cooked for part of my mum's birthday the whole family enjoyed made one bug pudding rather than individual ones next time I will line the tin though the sauce is rich but worth the calories lovely with vanilla ice cream will be making it again
    tassimo
    22nd Jul, 2016
    Tried this when looking to try a different sticky toffee pudding recipe.Mine is a copy of one from The Udny Arms Hotel ,Aberdeen. I made this in a square tin rather than indivdual puddings. Whilst it tasted very nice it is not a sticky toffee pudding consistancy, it is more likened to a steam pudding possibly & we all decided it should more be called a treacle pudding. The sauce was very nice & I used the rest of that when making profiteroles. If you are looking for a nice treacle pudding then yes, if looking for a sticky toffee pudding then no.
    Cookiewookiewoo's picture
    Cookiewookiewoo
    18th Jun, 2016
    5.05
    Fabulous! A real crowd pleaser and very forgiving as gets better if it's sat around for a while! No need for aluminium tins; I used large foil cupcake cases (got 12 cakes out of this recipe, quite a loose mixture so poured mixture from a jug) and froze them in a ziplock bag. Then a week later removed from freezer & after 15 mins removed the paper cases and popped them all top down in a large baking dish. (They bake quite flat topped so they look just like little puddings!!) I made double quantity of sauce (don't even think about making less than double as it is wonderful), and poured three quarters over the semi-defrosted puddings and left them to fully defrost and soak up all that sticky toffee goodness. 5 hrs later I warmed them through properly til piping hot and reheated the leftover sauce. Utterly lovely. Sticky Toffee Pudding must have dates in (says Mr Cookiewookiewoo) and soaking them in tea def gives a better flavour. The cakes are surprising light and when out with the sauce something magical happens! Mmmmm. Sorry had a nigella moment there. Some other commenters have processed the dates til less lumpy but we loved the pulpy bits.
    Melectra
    1st May, 2016
    I used one and a half times the recipe which made one large pudding (in a bread tin) and 10 mini ones which I used muffin cases for. The latter took 20 mins and the larger one 35 mins. As suggested by others, demarera gave the sauce a lovely butterscotch flavour. I soaked the dates in tea the gave them a quick blend to make them leas chunky. The finished pudding was absolutely delicious; rich and tasy, but light too. A huge hit with everyone who tasted it.
    bsturge
    25th Apr, 2016
    5.05
    Really delicious and easy recipe. I shall make this for my next dinner party. I didn't have Demerara sugar and used caster and it worked fine.
    JoJoDel's picture
    JoJoDel
    11th Apr, 2016
    5.05
    Really delicious moist recipe. We made this for pudding club and everyone said it was the best sticky toffee pudding they had tasted.
    rachelemmalouise
    22nd Mar, 2016
    5.05
    You have to try this pudding - it really is amazingly good! It has got to be the best sticky toffee recipe out there. My family were super impressed and I can't wait to make it again.
    haughjan
    27th Jan, 2016
    5.05
    Excellent recipe! I tried it for the first time over the Christmas period. I prepared them on Christmas Eve and left them sitting in the sauce for 2 days out of the fridge. I reheated them gently in the oven before serving. The only changes I made to the recipe was soaking the Medjool dates in (English Breakfast) tea instead of plain hot water for extra flavour and making 1.5 portions of the sauce. I will be definitely making this recipe again.

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    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! :)
    goodfoodteam's picture
    goodfoodteam
    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. 
    steph_foster
    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?)

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    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.