Sticky toffee pudding

A recipe for sticky toffee pudding is sacred in the kitchen of a discerning cook.

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For the sponge

  • 175g/6oz dates, chopped
  • 1 rounded tsp bicarbonate of soda
  • 50g/2oz salted butter
  • pinch salt
  • 75g/2½oz demerara sugar
  • 75g/2½oz molasses sugar
  • 2 free-range eggs
  • 175g/6oz self-raising flour
  • 1 tsp vanilla extract
  • butter, for greasing

For the sticky toffee topping

  • 250ml/9fl oz double cream
  • 80g/3oz butter
  • 80g/3oz molasses sugar

For the extra sauce

  • 300ml/10fl oz whipping cream
  • 50g/2oz molasses sugar
  • 50g/2oz salted butter
  • double cream, to serve