Sticky toffee pudding

Wendi Peters cooks a surprisingly light pudding with dates and a butterscotch sauce
Sticky toffee pudding
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


For the pudding

  • 45 g unsalted butter, at room temperature, plus extra for greasing
  • 85 g soft brown sugar
  • 1 egg
  • 115 g plain flour
  • ½ tsp baking powder
  • 85 g sugared dates
  • 1 tsp bicarbonate of soda
  • 1 tbsp vanilla essence
  • ice cream, to serve

For the sauce

  • 150 g demerara sugar
  • 85 g unsalted butter
  • 6 tbsp double cream


1. Preheat the oven to 190C/170C fan/gas 5. Butter a 1 litre pudding dish.

2. For the pudding: cream the butter and sugar together in a bowl until light and fluffy. Add the egg, a third of the sifted flour and the baking powder and beat together for about one minute, or until well combined. Add the remaining flour and mix well.

3. Put the dates into a small non-reactive pan with the bicarbonate of soda and vanilla essence and add enough hot water to cover. Simmer for 5-6 minutes, or until the dates are softened.

4. Drain the dates and add them to the pudding mixture, folding the dates through. Pour the mixture into the prepared pudding dish and bake for 40 minutes, or until golden-brown and springy to the touch (check if the pudding is cooked all the way through by inserting a skewer in the middle; the pudding is cooked if it comes out clean). Remove the pudding from the oven.

5. Preheat the grill to high.

6. For the butterscotch sauce: bring the brown sugar, butter and cream to a simmer in a small saucepan, stirring until the sugar and butter have dissolved and the mixture is smooth and creamy. Cook for about 2-3 minutes, or until thickened.

7. Pour half of the butterscotch sauce over the pudding, then place under the grill for 2-3 minutes, or until bubbling.

8. Serve slices of the sticky toffee pudding with a scoop of ice cream and more butterscotch sauce.

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