Sticky toffee pudding

John Burton Race shares a sweet family recipe passed down through generations
By John Burton Race
Sticky toffee pudding
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the sponge

  • 175 g dates, halved
  • 300 ml water
  • 1 tsp bicarbonate of soda
  • 50 g butter, at room temperature, plus extra for greasing
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour, plus extra for dusting

For the toffee sauce

  • 300 ml cream
  • 50 g demerara sugar
  • 2 tbsp black treacle

To serve

  • clotted cream


1. Preheat the oven to 160C/gas 3. Grease and flour a baking tin.

2. For the sponge: place the dates in a saucepan with the water. Bring to the boil, then take off the heat and add the bicarbonate of soda.

3. Cream the butter and sugar together, then beat in the eggs and then the flour. Gradually add the dates and water. Pour into the baking tray and bake in the oven for 20-25 minutes until golden and a skewer inserted into the middle comes out clean.

4. For the sauce: place all ingredients into a saucepan and bring to the boil. Remove from the heat and drizzle over the sponge.

5. Serve with clotted cream.

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