Sticky Toffee Pudding aisling larkin
Sticky Toffee Pudding aisling larkin

Sticky Toffee Pudding

Irresistible, Sweet and Gooey
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aisling larkin sticky toffee pudding
toffee sauce recipe
winter desserts
Prep Time: 15 minutes
Cook Time: 35 minutes



  • 150 g pitted dates
  • 50 g salted butter softened (plus extra for greasing)
  • 150 g dark brown sugar
  • 2 large eggs
  • 1 tbsp black treacle
  • 150 g self-raising flour
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg / allspice

Toffee sauce

  • 150 g dark brown sugar
  • 60 g salted butter
  • 1.5 tsp vanilla
  • Pinch of salt
  • 200 ml cream



  • Preheat the oven to 180 degrees or 160 degrees if using a fan oven. Grease a loaf tin about 18-20cm in diameter, with a little butter. You could also use a round cake tin or square baking dish.
  • Put the dates in a medium bowl and cover with 125ml of boiling water. Leave the dates to soak for 10-15 minutes while preparing the rest of the pudding ingredients.
  • In a large bowl, beat together the soft butter and brown sugar until soft and creamy. Add the eggs one at a time, beating well between each addition.
  • In a separate bowl, sift the self-raising flour together with the cinnamon, ginger and nutmeg/allspice and set aside.
  • Put the softened dates into a food processor with the soaking water and blend to a smooth purée. Add the date puree to the butter, sugar and egg mix along with the treacle and beat until well combined.
  • Add half of the sifted flour and spices and fold through gently before adding the remaining flour and mixing until the batter is just combined.
  • Pour the batter into the prepared tin and bake in the preheated oven for 30-35 minutes until cooked through or a skewer inserted into the centre comes out clean.

Toffee sauce

  • Put the butter, sugar, salt, vanilla and cream into a medium saucepan and place over a medium heat.
  • Bring to the boil, then reduce the heat to a simmer, stirring all the time, until the sugar has completely dissolved. Add the black treacle and continue to simmer for another two-three minutes, stirring regularly to ensure the sauce doesn't burn.
  • Once the sauce has reduced slightly and has thickened, remove from the heat and leave to cool slightly before pouring over the warm sticky toffee pudding to serve.

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