Sticky Toffee Pudding

8 May


These puddings are just the most amazing things to ever be eaten in the whole world ever… That is no exaggeration at all. If I could eat this pudding forever and not be the size of a house at the end of it, I would totally do it in a heartbeat. Actually, I think I would consider it even if I ended up 10 stone heavier! It is a really easy recipe and you can make the puddings in advance and then just put the spoonful of toffee sauce and pop it in the oven for 3mins which makes it the most perfect dessert for a dinner party or if you have guests over. Which is exactly what I used it for.


The dates give it the amazing moistness and the rum gives it a beautiful depth of flavor, but don’t worry if you don’t like the taste of rum as you can’t taste it at the end. Serve this with loads of cream or ice cream, I mean loads because it just tastes so damn good. There should be some extra toffee sauce left over which is amazing over ice cream or banana split or eating it by the spoonful out of the jar…


Individual Sticky Toffee Pudding (Serves 4)

112g dates, preferably medjool, pitted and roughly chopped

50ml boiling water

50ml rum

100g plain flour

1/2tsp baking powder

pinch of salt

40g butter, softened

60g light brown sugar

1 egg

2tsp heaped golden syrup

1tsp vanilla extract

For the Toffee Sauce:

80g butter

80g dark muscovado sugar

150ml cream

  • First of all make the toffee sauce by placing the butter and sugar in a small pot until it is melted and mixed together well. Pour in the cream then bring to the boil and reduce the heat and simmer for 4mins until thick and uber yummy. Set aside until you need it.
  • Preheat the oven to 175°c/350°f and liberally butter four ramekins.
  • Mix the dates, boiling water and rum in a small pot and bring to the boil then reduce the heat and simmer for 5mins until the dates are soft.
  • Sieve the flour, baking powder and salt and into a medium bowl and set aside.
  • Cream the butter and sugar together until light and fluffy, about 4mins then beat in the egg, golden syrup and vanilla.
  • Fold in half the flour mix then half the date mix then repeat until everything is fully combined.
  • Divide between the four ramekins and place on a baking sheet, this just makes it easier to transport, and bake in the oven for 20-25mins until a skewer comes out with moist crumbs. Don’t over cook them though as that will result in a dry pudding.
  • Remove and gently cut a cross in the top of each pudding then place a spoonful of toffee sauce on top of each. Bake in the oven for a further 3mins then turn out onto plates and serve with loads of ice cream or cream.


2 Responses to “Sticky Toffee Pudding”

  1. Heather May 8, 2013 at 9:24 pm #

    This dessert is heavenly! This will be made when ever I get the excuse!

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