Sticky Toffee Pudding

Serves 4. Great with fresh cream or custard.


For the puddings

  • 125g pitted dates
  • 100ml boiling water
  • 50g unsalted butter
  • 80g light or dark muscovado sugar
  • 1 egg, beaten
  • 100g self raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp cinnamon
  • 60ml whole or semi-skimmed milk

For the toffee sauce

  • 40g unsalted butter
  • 80g light or dark muscovado sugar
  • 60ml single or double cream


  • Preheat your oven to 180C/160C Fan
  • Grease 4 ramekins
  • Soak the dates in the boiled water for a few minutes, then drain and whizz into a paste.
  • Beat the butter and sugar in a mixing bowl until smooth and creamy.
  • Add the egg a bit at a time, making sure to beat it in well.
  • Mix the flour, bicarbonate of soda and cinnamon in a bowl, then add a third to the mixture and fold it in.
  • Add half of the milk and mix it well.
  • Continue with the next third of the dry ingredients, then the other half of the milk and the final third of the dry.
  • Mix in the date paste.
  • Split the mixture between the four ramekins and bake for 20-25mins.
  • The sauce only takes 10 minutes so you can start as the puddings are almost done or let the puddings cool and use them later on.
  • Add the butter, sugar and 40ml of the cream to a pan and melt over a low heat.
  • Stir consistently for 7-10mins until all of the sugar has dissolved and the sauce is a dark toffee colour.
  • Remove from the heat and stir in the remaining 20ml of cream.
  • Turn the puddings out onto a plate/bowl and spoon the toffee sauce on top.