Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Total time: 50 min
Yield: 4 servings
Ingredients: 175 g Medjool dates; 175 ml Water; 1 tsp Bicarbonate of soda; 85 g Unsalted butter; 140 g Caster sugar; 2 piece Egg; 1 tsp Vanilla extract; 1 tbsp Black treacle; 175 g self-raising flour; 50 g Unsalted butter; 100 g Dark muscovado sugar; 150 ml Double cream

50 min · 10 min active · makes ~1.2 kg · Medium

Rich sponge made with dates and black treacle, served with a warm toffee sauce of butter, dark muscovado sugar and double cream.

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Sticky Toffee Pudding

Rich sponge made with dates and black treacle, served with a warm toffee sauce of butter, dark muscovado sugar and double cream.

See more →

TOTAL TIME

50 min

ACTIVE TIME

10 min

QUANTITY

~1.2 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/15

Ingredients

0/11 gathered · 4 servings

175g

175ml

1tsp

135g

140g

2piece

1tsp

1tbsp

175g

100g

150ml

#	Quantity	Notes	State
1	175g	—	—
2	175ml	—	—
3	1tsp	—	—
4	135g	—	—
5	140g	—	—
6	2piece	—	—
7	1tsp	—	—
8	1tbsp	—	—
9	175g	—	—
10	100g	—	—
11	150ml	—	—

Tools

16 items

Serveware

1 item

Procedure

31 steps

1 of 31

Turn the oven to 180 °C and leave it to come up to heat while you prepare the pudding.

180°C

⏱ 10 min

2 of 31

Line the base and sides of a 20 cm square baking dish with baking paper.

⏱ 30s

3 of 31

Tip the Medjool dates onto the chopping board.

Medjool dates · 175 g

⏱ 10s

ResultMedjool dates

4 of 31

Pull the stone from each date with your fingers, discarding the stones, until all are pitted.

Medjool dates · step 3

⏱ 1 min

ResultPitted medjool dates

5 of 31

Roughly chop the pitted dates into small pieces.

Pitted medjool dates · step 4

⏱ 45s

ResultRoughly chopped datesused in step 7

6 of 31

Measure the water into a small saucepan.

Water · 175 ml

⏱ 5s

ResultWater

7 of 31

Tip the chopped dates into the saucepan with the water.

Roughly chopped dates · step 5

⏱ 10s

ResultWater and roughly chopped dates

8 of 31

Bring the dates and water to the boil over a medium heat, stirring occasionally, until the dates have softened and absorbed most of the liquid.

⏱ 3 min

ResultSimmered dates

9 of 31

Remove the pan from the heat, stir in the bicarbonate of soda and watch it foam up — stir it through until combined.

Bicarbonate of soda · 1 tsp

⏱ 10s

ResultBicarbonate-activated date mixture

10 of 31

Set the date mixture aside and leave it to cool for about 10 minutes until it is no longer hot.

⏱ 10 min

ResultCooled date mixtureused in step 20

11 of 31

Put the butter into a large mixing bowl.

Unsalted butter · 85 g

⏱ 5s

ResultUnsalted butter

12 of 31

Add the caster sugar to the butter.

Caster sugar · 140 g

⏱ 5s

ResultUnsalted butter and caster sugar

13 of 31

Beat the butter and sugar together vigorously until the mixture is pale, fluffy and noticeably increased in volume.

⏱ 3 min

ResultPale creamed butter and sugar

14 of 31

Crack the eggs one at a time into the bowl, beating well after each addition until fully incorporated.

Egg · 2 piece

⏱ 15s

ResultPale creamed butter and sugar and egg

15 of 31

Add the vanilla extract and stir it through.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg mixture

16 of 31

Spoon in the black treacle and beat until evenly combined and the mixture has a rich dark colour.

Black treacle · 1 tbsp

⏱ 10s

ResultTreacle-enriched batter base

17 of 31

Tip the self-raising flour into the bowl over the batter.

Self-raising flour · 175 g

⏱ 10s

ResultTreacle-enriched batter base and self-raising flour

18 of 31

Pass the flour through a sieve held over the bowl, shaking it gently so it falls in a fine, even layer over the batter.

⏱ 20s

ResultSifted-flour batter

19 of 31

Fold the flour into the batter with a large wooden spoon, using gentle cutting strokes until just combined and no streaks of flour remain.

⏱ 30s

ResultFolded pudding batter

20 of 31

Pour the cooled date mixture into the batter.

Cooled date mixture · step 10

⏱ 10s

ResultFolded pudding batter and cooled date mixture

21 of 31

Fold the dates through the batter with the wooden spoon until evenly distributed — the mixture will be soft and slightly loose.

⏱ 20s

ResultSticky toffee pudding batter

22 of 31

Pour the batter into the prepared dish and spread it level with the back of the spoon.

Sticky toffee pudding batter · step 21

⏱ 10s

ResultSticky toffee pudding batter

23 of 31

Place the baking dish in the oven.

⏱ 10s

ResultSticky toffee pudding batter

24 of 31

Bake for 30 minutes until the sponge is risen, firm to the touch in the centre, and a skewer inserted comes out clean.

180°C

⏱ 30 min

ResultBaked sticky toffee sponge

25 of 31

Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.

⏱ 10s

ResultBaked sticky toffee sponge

26 of 31

Put the butter for the toffee sauce into a clean small saucepan.

Unsalted butter · 50 g

⏱ 5s

ResultUnsalted butter

27 of 31

Add the dark muscovado sugar to the butter in the pan.

Dark muscovado sugar · 100 g

⏱ 5s

ResultUnsalted butter and dark muscovado sugar

28 of 31

Pour the double cream into the pan.

Double cream · 150 ml

⏱ 5s

ResultUnsalted butter and dark muscovado sugar and double cream

29 of 31

Set the pan over a medium heat and stir constantly until the butter has melted and the sugar has dissolved completely.

⏱ 1 min

ResultMelted toffee sauce base

30 of 31

Let the sauce bubble, stirring frequently, for 2 minutes until it thickens slightly and turns a deep glossy toffee colour.

⏱ 2 min

ResultToffee sauce

31 of 31

Pour the hot toffee sauce evenly over the surface of the warm sponge in the dish, letting it pool into the edges.

Toffee sauce · step 30

⏱ 15s

ResultToffee-sauced sticky toffee sponge

Total Time50 min

#	Product	Tool	Action
1	—	180°C	Turn the oven to 180 °C and leave it to come up to heat while you prepare the pudding.⏱ 10 min
2	—		Line the base and sides of a 20 cm square baking dish with baking paper.⏱ 30s
3	175 g		Tip the Medjool dates onto the chopping board.⏱ 10sResultMedjool dates
4	Medjool datesstep 3		Pull the stone from each date with your fingers, discarding the stones, until all are pitted.⏱ 1 minResultPitted medjool dates
5	Pitted medjool datesstep 4		Roughly chop the pitted dates into small pieces.⏱ 45sResultRoughly chopped datesused in step 7
6	175 ml		Measure the water into a small saucepan.⏱ 5sResultWater
7	Roughly chopped datesstep 5		Tip the chopped dates into the saucepan with the water.⏱ 10sResultWater and roughly chopped dates
8	—		Bring the dates and water to the boil over a medium heat, stirring occasionally, until the dates have softened and absorbed most of the liquid.⏱ 3 minResultSimmered dates
9	1 tsp		Remove the pan from the heat, stir in the bicarbonate of soda and watch it foam up — stir it through until combined.⏱ 10sResultBicarbonate-activated date mixture
10	—		Set the date mixture aside and leave it to cool for about 10 minutes until it is no longer hot.⏱ 10 minResultCooled date mixtureused in step 20
11	85 g		Put the butter into a large mixing bowl.⏱ 5sResultUnsalted butter
12	140 g		Add the caster sugar to the butter.⏱ 5sResultUnsalted butter and caster sugar
13	—		Beat the butter and sugar together vigorously until the mixture is pale, fluffy and noticeably increased in volume.⏱ 3 minResultPale creamed butter and sugar
14	2 piece		Crack the eggs one at a time into the bowl, beating well after each addition until fully incorporated.⏱ 15sResultPale creamed butter and sugar and egg
15	1 tsp		Add the vanilla extract and stir it through.⏱ 5sResultEgg mixture
16	1 tbsp		Spoon in the black treacle and beat until evenly combined and the mixture has a rich dark colour.⏱ 10sResultTreacle-enriched batter base
17	175 g		Tip the self-raising flour into the bowl over the batter.⏱ 10sResultTreacle-enriched batter base and self-raising flour
18	—		Pass the flour through a sieve held over the bowl, shaking it gently so it falls in a fine, even layer over the batter.⏱ 20sResultSifted-flour batter
19	—		Fold the flour into the batter with a large wooden spoon, using gentle cutting strokes until just combined and no streaks of flour remain.⏱ 30sResultFolded pudding batter
20	Cooled date mixturestep 10		Pour the cooled date mixture into the batter.⏱ 10sResultFolded pudding batter and cooled date mixture
21	—		Fold the dates through the batter with the wooden spoon until evenly distributed — the mixture will be soft and slightly loose.⏱ 20sResultSticky toffee pudding batter
22	Sticky toffee pudding batterstep 21		Pour the batter into the prepared dish and spread it level with the back of the spoon.⏱ 10sResultSticky toffee pudding batter
23	—		Place the baking dish in the oven.⏱ 10sResultSticky toffee pudding batter
24	—	180°C	Bake for 30 minutes until the sponge is risen, firm to the touch in the centre, and a skewer inserted comes out clean.⏱ 30 minResultBaked sticky toffee sponge
25	—		Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultBaked sticky toffee sponge
26	50 g		Put the butter for the toffee sauce into a clean small saucepan.⏱ 5sResultUnsalted butter
27	100 g		Add the dark muscovado sugar to the butter in the pan.⏱ 5sResultUnsalted butter and dark muscovado sugar
28	150 ml		Pour the double cream into the pan.⏱ 5sResultUnsalted butter and dark muscovado sugar and double cream
29	—		Set the pan over a medium heat and stir constantly until the butter has melted and the sugar has dissolved completely.⏱ 1 minResultMelted toffee sauce base
30	—		Let the sauce bubble, stirring frequently, for 2 minutes until it thickens slightly and turns a deep glossy toffee colour.⏱ 2 minResultToffee sauce
31	Toffee saucestep 30		Pour the hot toffee sauce evenly over the surface of the warm sponge in the dish, letting it pool into the edges.⏱ 15sResultToffee-sauced sticky toffee sponge
Total Time			50 min

Serving

Spoon generous portions of the sauced pudding into shallow bowls or onto plates, making sure each serving gets plenty of toffee sauce from the dish.

Nutrition

per serving

Estimated · pre-cooking · 92% ingredients covered

Nutrient	Per serving
	970kcal
	9g
	44g
	26g
	130g
	92g
	4g
	218mg

Ingredients0/11

Tools0/15

Recipe

Sticky Toffee Pudding

Rich sponge made with dates and black treacle, served with a warm toffee sauce of butter, dark muscovado sugar and double cream.

What you’ll doYou will pit and chop dates, then soften them in water with bicarbonate of soda. Whilst they cool, cream butter and sugar until pale and fluffy, beat in eggs one at a time, then fold in sieved flour and the date mixture. Bake for 30 minutes until a skewer comes out clean. Whilst the pudding rests, melt butter, sugar and cream together over medium heat, stirring constantly, until it reaches a deep toffee colour. Pour the hot sauce over the warm sponge and serve.

Serves4

Total50 min

LevelMedium

Ingredients

Medjool dates175 g
Water175 ml
Bicarbonate of soda1 tsp
Unsalted butter135 g
Caster sugar140 g
Egg2 piece
Vanilla extract1 tsp
Black treacle1 tbsp
Self-raising flour175 g
Dark muscovado sugar100 g
Double cream150 ml

Tools

Baking dishSpoonSieveLarge mixing bowlShallow plateOvenSmall saucepanChef's knifeSkewerWhiskWooden spoonLarge spoonBaking paperOven gloveChopping boardSkewers

Method

Turn the oven to 180 °C and leave it to come up to heat while you prepare the pudding.

180°C10 minOven

Line the base and sides of a 20 cm square baking dish with baking paper.

30sBaking dish, Baking paper

Tip the Medjool dates onto the chopping board.

10sChopping boardMedjool dates · 175 g

Pull the stone from each date with your fingers, discarding the stones, until all are pitted.

1 minChopping boardMedjool dates · step 3

Roughly chop the pitted dates into small pieces.

Result · Roughly chopped dates · used in step 7

45sChopping board, Chefs knifePitted medjool dates · step 4

Measure the water into a small saucepan.

5sSmall saucepanWater · 175 ml

Tip the chopped dates into the saucepan with the water.

10sSmall saucepanRoughly chopped dates · step 5

Bring the dates and water to the boil over a medium heat, stirring occasionally, until the dates have softened and absorbed most of the liquid.

3 minSmall saucepan

Remove the pan from the heat, stir in the bicarbonate of soda and watch it foam up — stir it through until combined.

10sSmall saucepanBicarbonate of soda · 1 tsp

Set the date mixture aside and leave it to cool for about 10 minutes until it is no longer hot.

Result · Cooled date mixture · used in step 20

10 minSmall saucepan

Put the butter into a large mixing bowl.

5sLarge mixing bowlUnsalted butter · 85 g

Add the caster sugar to the butter.

5sLarge mixing bowlCaster sugar · 140 g

Beat the butter and sugar together vigorously until the mixture is pale, fluffy and noticeably increased in volume.

3 minLarge mixing bowl, Whisk

Crack the eggs one at a time into the bowl, beating well after each addition until fully incorporated.

15sLarge mixing bowlEgg · 2 piece

Add the vanilla extract and stir it through.

5sLarge mixing bowlVanilla extract · 1 tsp

Spoon in the black treacle and beat until evenly combined and the mixture has a rich dark colour.

10sLarge mixing bowlBlack treacle · 1 tbsp

Tip the self-raising flour into the bowl over the batter.

10sLarge mixing bowlSelf-raising flour · 175 g

Pass the flour through a sieve held over the bowl, shaking it gently so it falls in a fine, even layer over the batter.

20sLarge mixing bowl, Sieve

Fold the flour into the batter with a large wooden spoon, using gentle cutting strokes until just combined and no streaks of flour remain.

30sLarge mixing bowl, Wooden spoon

Pour the cooled date mixture into the batter.

10sLarge mixing bowlCooled date mixture · step 10

Fold the dates through the batter with the wooden spoon until evenly distributed — the mixture will be soft and slightly loose.

20sLarge mixing bowl, Wooden spoon

Pour the batter into the prepared dish and spread it level with the back of the spoon.

10sBaking dish, SpoonSticky toffee pudding batter · step 21

Place the baking dish in the oven.

10sBaking dish, Oven, Oven glove

Bake for 30 minutes until the sponge is risen, firm to the touch in the centre, and a skewer inserted comes out clean.

180°C30 minBaking dish, Skewers

Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.

10sBaking dish, Oven, Oven glove

Put the butter for the toffee sauce into a clean small saucepan.

5sSmall saucepanUnsalted butter · 50 g

Add the dark muscovado sugar to the butter in the pan.

5sSmall saucepanDark muscovado sugar · 100 g

Pour the double cream into the pan.

5sSmall saucepanDouble cream · 150 ml

Set the pan over a medium heat and stir constantly until the butter has melted and the sugar has dissolved completely.

1 minSmall saucepan

Let the sauce bubble, stirring frequently, for 2 minutes until it thickens slightly and turns a deep glossy toffee colour.

2 minSmall saucepan

Pour the hot toffee sauce evenly over the surface of the warm sponge in the dish, letting it pool into the edges.

15sBaking dishToffee sauce · step 30

Spoon generous portions of the sauced pudding into shallow bowls or onto plates, making sure each serving gets plenty of toffee sauce from the dish.

Result · Sticky Toffee Pudding

30sShallow plate, Large spoonToffee-sauced sticky toffee sponge · step 31

Printed 6 October 2026