Sticky Toffee Pudding

This has got to be a lot of peoples all time favourite desert! It’s rich and gooey and just pure delicious! I normally serve mine with vanilla ice cream or cream – make sure to heat up your pudding and sauce before eating!


I used Tanya Burrs recipe here, but added dates for my own twist on it!


75g softened salted butter
150g dark muscovado sugar
2 eggs
150ml full fat milk
1 teaspoon vanilla extract
200g self raising flour
200g finely chopped dates

For the sauce:

80g butter
100g dark brown muscovado sugar
2 tablespoons golden syrup
200ml double cream



  1. Preheat oven to 180 degrees Celsius
  2. Grease and line the bottom of a cake tin
  3. In a bowl cream together the butter and sugar
  4. Add in the eggs, milk and vanilla extract and mix to form a smooth cake mixture. Then add in the chopped dates and mix
  5. Place the mixture into the cake tin and bake for 30-40 minutes (until golden and a knife should come out clean when placed in the middle of the cake – if the middle still seems under cooked but the top is beginning to burn place some grease proof paper over the top of the cake to help prevent it burning more)
  6. To make to sauce melt the butter, sugar and golden syrup in a saucepan over a low heat – once melted remove from heat and add in the cream
  7. Allow the cake to cool and then remove from the tin before cutting into slices – serve by heating the cake in the oven for a few minutes at 180 degrees, and by heating the sauce in a pan over a low heat!


This desert isn’t too difficult to make and would impress guests at a dinner party or family for a weekend treat! Enjoy baking and I hope your sticky toffee pudding turns out delicious!

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