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Sticky toffee pudding with hot toffee sauce

My all-time favourite dessert has to be sticky toffee pudding. If it’s on the menu, I’ll always make room. A soft, lightly spiced sponge studded with dates and enough warm toffee sauce to sink a ship. Rich and indulgent, it’s just the ultimate comfort food.

Recipe from 'any excuse to bake' in Cook for the Soul.

Total time to make : 1 hr 10 minutes

Servings : 6 - 8


180g dates, pitted and roughly chopped 160ml boiling water 220g self-raising flour 1 tsp bicarbonate of soda 1 tsp baking powder 80g unsalted butter, softened

160g soft dark brown sugar 1 tsp vanilla extract 3 tbsp black treacle 2 large eggs 100ml whole milk

Toffee Sauce

120g unsalted butter

240g light brown sugar

200ml double cream 1 tbsp black treacle

Pinch of salt

Good-quality vanilla or toffee ice cream, to serve


  1. First, put the dates in a large bowl and cover with the measured boiling water. Leave for 30 minutes to soften. Use the back of a fork to mash together roughly.

  2. Preheat the oven to 200°C/180°C fan and grease and line a 20cm ovenproof dish with butter.

  3. Sift the flour, salt, bicarbonate of soda and baking powder together into a large bowl. Set aside.

  4. In a separate bowl, cream the butter and sugar together. Add the vanilla and treacle and beat again to mix. Add in the eggs, one at a time, beating between.

  5. Add the flour mixture into the wet ingredients and gently fold until just combined, being careful not to overmix. Add the milk and mashed date mixture, gradually, stirring until everything is mixed in; it will be a thin batter but this is what we’re looking for!

  6. Pour the batter into the prepared baking dish and bake for 30–35 minutes, until a skewer inserted into the centre comes out clean.

  7. Meanwhile, make the sauce by adding all the ingredients to a large saucepan over a medium heat until melted together. Bring the sauce to a boil, then reduce to a simmer for a few minutes, stirring often, until thickened.

  8. Remove the baked sticky toffee pudding and leave to cool slightly, then use a skewer to prick holes all over the sponge and pour over half of the toffee sauce, keeping the rest in a jug to serve.

Good to know:

  • I love using Medjool dates as they are sweeter and juicier - but you can use any.

  • Add 120g roughly chopped pecans for some crunch if you like.

  • For a boozy twist, add 4tbsp brandy or rum to the toffee sauce.

  • Store the sponge in an airtight container for up to 5 days in the refrigerator. Store the sauce separate.

  • To freeze, wrap the sponge in cling film then foil and keep in an airtight container or ziplock bag for up to 3 months. Defrost before using.


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