Sticky Toffee Pudding - Food Fanatic

Sticky Toffee Pudding

    6 Servings


For the pudding:
  • 7 ounces Dates, stoned and finely chopped
  • 9 fluid ounces Brewed Black Tea
  • 4 ounces Butter, softened, plus extra to grease
  • 9 ounces Self Rising Flour, plus extra to dust
  • 7 ounces Light Brown Sugar
  • 2 tablespoons Syrup, (use golden syrup or light corn syrup)
  • 3 medium Eggs
  • 1 teaspoon Baking Soda
For the toffee sauce:
  • 7 ounces Heavy Cream
  • 3 ounces Light Brown Sugar
  • 1 ounce Butter
  • 2 tablespoons Syrup, (use golden syrup or light corn syrup)


  1. Preheat oven to 180°C or 350°F.
  2. Place the dates into a bowl and pour the hot tea over the top. Set aside for 10 minutes.
  3. Grease a 10 inch by 8 inch pan and dust it with flour, tapping out the excess.
  4. Beat the butter and sugar together in a large bowl using an electric handwhisk. 
  5. When the mixture is light and fluffy, whisk in the syrup, then the eggs, baking soda, flour and date mixture.
  6. Pour the mixture into the tin and bake for 30 to 35 mins. The sponge is ready when a skewer inserted into the center comes out clean.
  7. While the sponge is baking, prepare the sauce. Combine all the ingredients in a pan and heat gently until melted and smooth.
  8. Raise the heat and simmer gently for a few minutes.
  9. Pour over the sponge when it's done and serve.
Sticky toffee pudding photo