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Member recipe

Sticky Toffee Pudding

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Serves 8

A simple but indulgent pudding!

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  • 150g pitted dates, chopped
  • 250ml water
  • 2 tsp bicarbonate of soda
  • 75g unsalted butter, diced
  • 125g light muscovado sugar
  • 2 medium eggs
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • 200g plain flour
  • For the sauce
  • 100g dark muscovado sugar
  • 100g unsalted butter
  • 150ml double cream


    1. Preheat the oven to 170 C/fan 150C/gas 5 and butter a 27 x 18cm traybake or cake tin.
    2. Bring the dates and the water to the boil in a small pan and simmer over a low heat for 5 minutes. Remove from the heat and stir in the bicarbonate of soda which will froth up.
    3. Cream the butter and sugar together, add the eggs one at a time then add the syrup, vanilla extract and flour. Transfer the mixture to a large bowl and beat in the date mixture. Pour the mixture into the tin and bake for 25 minutes until the top is set, the cake is risen and shrinking from the sides.
    4. To make the sauce heat the sugar, butter and cream together in a small pan whisking until smooth. Pour half the sauce over the cake and serve the remaining sauce separately.

Comments, questions and tips

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hazine124's picture
11th Apr, 2015
I made this for a family gathering and everyone loved it. I made twice as much sauce, poured half over the cooked cake then returned it to a low oven for about half an hour before serving.
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