Classic Sticky toffee pudding

Top moist sponge with rich toffee sauce for the best comfort food - sticky toffee pudding!
Classic Sticky toffee pudding
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy


For the cake

  • 150 g pitted dates
  • 150 g plain flour
  • 1½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150 g dark brown sugar
  • 50 g unsalted butter, at room temperature
  • 2 eggs

For the toffee sauce

  • 400 ml whipping cream
  • 80 g demerara sugar
  • 25 g dark brown sugar

Tips and Suggestions

Serve straight away or leave to cool down in a plastic container and keep refrigerated for up to a week. It will thicken a lot as it cools down, but simply reheat a small quantity in a pan over low heat until piping hot.


1. Preheat the oven to 160C/140C fan/gas 2. Butter and line a 20 cm cake tin with baking parchment. Bring 260ml water to the boil in a small saucepan, take off the heat and add the pitted dates. Soak for a few minutes and strain.

2. Combine the flour, baking powder and baking soda in a small bowl and set aside. Blitz the dates using a hand-blender until smooth.

3. Cream the sugar and butter in a large bowl, either with a wooden spoon or electric beaters. Add the eggs, one at a time, beating well after each addition. Then add the puréed dates and mix until combined. Fold in the dry ingredients until you have a smooth mixture.

4. Pour the mixture into the prepared tin and bake for 45 minutes, or until a skewer inserted in the centre of the cake comes out clean.

5. For the sauce: While the cake is cooking make the toffee sauce. Bring the cream and sugars to the boil in a pan over high heat, stirring every now and then. Lower the heat and simmer for 10 minutes or until you can see the bottom of the pan as you stir with a spatula and the sauce coats the back of a cold metal spoon (see tips).

6. When the cake is ready, take it out of the cake tin and pour the sauce over the sponge and serve.

Paris Pastry Club by Fanny Zanotti (Hardie Grant, £20.00)
Photography: Helen Cathcart

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