Sticky toffee pudding with spoon taken out

Ultimate sticky toffee pudding

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(149 ratings)

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


Makes 7 little puddings

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

Nutrition and extra info

  • in an ovenproof dish with sauce

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 a dairy product made from separating whole milk or cream into fat and…

    • 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…

    • 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 a dairy product made from separating whole milk or cream into fat and…

    • 225ml double cream
    • 1 tbsp black treacle


    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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    John Quayle's picture
    John Quayle
    23rd May, 2020
    This is the most amazing sticky toffee pudding. I'll never buy sticky toffee pudding in a restaurant again knowing I can make this at home.
    9th May, 2020
    Super light and fluffy, the sauce was delicious.
    eliot c's picture
    eliot c
    25th Dec, 2019
    After I chopped and soaked the dates, I strained then blended them to make a paste, as I didn't want big parts. I cooked in three tins for 30 minutes, and everything came out great! Absolutely recommend this recipe.
    26th Nov, 2019
    Made this as one pudding serving 8. With the pudding just slightly warm, I poured some of the sauce over the cake, and covered overnight with foil so it could easily be reheated. Served it with a choice of ice cream, double cream and clotted cream. Lovely.
    26th Oct, 2019
    Omg this was divine! I had ten friends coming around and decided to make this as one big pudding in a tray and doubled the recipe by half. It was really therapeutic to make with all the simple mixing elements - don't be put off by the long list of instructions! The batter was delicious and I could've eaten that by itself. After baking the sponge I smothered it with about half the toffee sauce. Shortly after the cake did sink in the middle a little, pooling much of the toffee. I left it a day before serving, occasionally smothering the thickened toffee pool over the rest of the sponge. 15 minutes heating in the oven and we had a sticky mess which went down a storm. Served with the rest of the toffee sauce and cream which I think you need to cut through the richness.
    K Man's picture
    K Man
    30th Sep, 2019
    Made in two dishes, cooked in 25 minutes. We omitted the treacle (because one can has lingered in the cupboards for a few decades untouched), used 200g dates (because that's the size of the packet) and added large pinches of salt to the sauce at the end and it came out grand. Happy husband.
    19th Aug, 2019
    Absolutely delicious.
    16th Jul, 2019
    Unbelievable how good this pudding is. It has to be our favourite pudding ever made. Friends and family cannot get enough of it. Delicious with the sauce and ice cream.
    New male cook
    24th Apr, 2019
    Awesome recipe. Myself and my friends agreed it is the best dessert we've tasted. Goes superbly with vanilla ice cream. I made it in a square perspex dish approx 8x8". I found it needed cooking at 180c in my fan oven for about 10 mins longer than the recipe says for individual puddings. I made twice the amount of sauce and once cooled removed the pudding in 9 cut segments, spread a layer of sauce, replaced the pudding, then poured the rest of the sauce over the top. I then left it in the fridge for 2 days to soak in. Each segment was microwaved for a minute to reheat and tasted wonderful. Like others l reduced the amount of sugar in the puddings and it was still sweet enough. I didn't have quite enough dates so topped up with prunes. I used golden syrup instead of black treacle and used a t bag for extra flavour when soaking the dates. I also scattered pecans on the top. Amazing.
    25th Dec, 2018
    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!


    Tony Barnsley's picture
    Tony Barnsley
    10th Oct, 2019
    When I soak the dates do I use the water as well or just the dates themselves
    goodfoodteam's picture
    10th Oct, 2019
    Thanks for your question. Yes, you use the dates and the soaking liquid.
    4th Feb, 2020
    What do I cook the puddings in?
    30th Mar, 2019
    Hi I would Like the make this but freeze it and then use it to serve myself and my husband so two people. How do I save the sauce? If I pour some over the individual pudding before freezing will that still leave some fluid sauce. We don’t like to eat to much pudding so want it to last us several weeks.
    goodfoodteam's picture
    21st Sep, 2019
    Thanks for your question. We'd suggest dividing the puddings into the portions you want to freeze and putting them in ovenproof dishes. Divide the sauce equally between the portions. When you're ready, thaw the portion for a few hours and then reheat as in step 15.
    goodfoodteam's picture
    11th Apr, 2019
    Thanks for your question. Freeze the the number of portions you want and divide the sauce between them equally. We hope this helps. You can also freeze the sauce separately if you like.
    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
    23rd Dec, 2017
    Thanks for your question. If keeping for 3 days, we'd suggest covering well and popping in the fridge.
    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  – you just type in the quantity and it will convert it to either metric or imperial for you.


    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.
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