Sticky Toffee Pudding

Date and Sticky Toffee Pudding

Prep Time ~30 mins Cooking Time ~30 mins
Approx Cost ~£6 Difficulty ~Easy
Freeze ~Yes Serves ~6

Tip ~Any left over puddings can be kept for 2 days. To reheat the puddings individually, place a pudding on a plate and spoon over some of the sauce then heat in a microwave for about 1 minute on full power.


For the puddings:

125g / 4oz pitted Medijool dates, chopped

½ level teaspoon bicarbonate of soda

150g / 5oz self raising flour

125g / 4oz soft light brown sugar

Pinch of salt

90g / 3oz unsalted butter, softened

2 large eggs

5 tablespoons milk

For the toffee sauce:

60g / 2oz unsalted butter

175g / 6oz light soft brown sugar

300ml double cream

Few drops of vanilla extract

You will need: 6 mini pudding tins, buttered


To freeze - pack the cold puddings in a freezer container and freeze them for up to 1 month. The sauce is not suitable for freezing.