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Sticky Toffee Pudding

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Prep: 20 minutes Cook: 25 minutes

Skill level



Serves 12

Sticky Toffee Pudding with Hot sauce

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  • Plain Flour 200g
  • Baking Powder 1 tsp
  • Salt 0.5 tsp
  • Pitted Dates 150g
  • Water 250 ml
  • Golden Syrup 2 tbsp
  • Bicarbonate of Soda 1 tsp
  • Butter Unsalted 75g
  • Sugar Light Brown 125g
  • Eggs 2
  • Vanilla Extract 1 tsp


  • Dark Brown Sugar 125g
  • Double Cream 180ml
  • Butter Unsalted 125g
  • Salt - Pinch
  • Salt - Pinch


  1. Preheat oven to 180c and grease the baking tin well

  2. Whisk the flour, baking powder and salt together

  3. Chop the dates and place in a saucepan with the water, bring to a boil and simmer for 5 mins

  4. Remove from the heat and add the golden syrup, stir well to combine

  5. Add the bicarbonate of soda - the mixture will froth up

  6. Cream the butter until light and fluffy, then add the light brown sugar and cream together until light and fluffy

  7. Add the eggs one at a time and beat well to combine, and then stir in the vanilla.

  8. Add half the flour and mix to combine, add the date mixture in two lots, stirring to combine and finally mix in the remaining flour.

  9. Pour the mixture into the tin and bake for approximately 25 mins

  10. For the Sauce- Place the butter and brown sugar in a saucepan over medium heat, stir until butter melts and sugar dissolves. Add the cream, bring to a boil and simmer for 5 mins, stirring continuously and allow the sauce to reduce and thicken. Serve warm

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