Sticky Toffee Pudding


This is originally Paul Hollywood’s recipe, with a few changes to our liking. He uses macadamia nuts, but we have a few people with nut allergies so had to give those a miss. He also uses soft dark brown sugar, whereas we prefer a mix of dark & light. We also doubled the sauce recipe as everyone always asks for more sauce. You can never have enough sauce!


  • 175 g dates (stoned & chopped)
  • 200 ml boiling water
  • 1 tsp bicarbonate soda
  • 75 g butter
  • 100 g light brown sugar
  • 50 g dark brown sugar
  • 175 g sifted self raising flour
  • 2 eggs
  • 2 tbsps fudge pieces
  • 1/2 tsp baking powder

Sticky toffee sauce:

  • 200 g butter
  • 150 g light brown sugar
  • 150 g dark brown sugar
  • 300 ml double cream


  1. Recite Bismillah.
  2. In a bowl, pour the boiling water over the dates.
  3. Stir in the bicarbonate soda.
  4. Meanwhile in another large bowl, cream together butter & sugar till light & fluffy.
  5. Add the eggs & beat.
  6. Then fold in the flour.
  7. Stir in the dates with the water & fudge pieces.
  8. Cover the bowl well with cling film & place in the fridge.
  9. 30 mins before serving, remove the bowl from the fridge & stir in the baking powder
  10. Preheat oven to 180c. (Oven temperatures may vary from 170-180).
  11. Grease a 10″ by 9″ oven tray.
  12. Bake for 20-25 mins or until springy to touch.
  13. Meanwhile prepare the sauce by melting all the ingredients together together in a saucepan. Bring to a boil & let it bubble on low heat for 3-4 mins or until the sauce is thick enough to coat the back of the spoon. (You can do this in advance too & just reheat before serving).
  14. Poke holes all over the pudding with a fork.
  15. Pour half the sauce all over the pudding.
  16. Serve immediately with ice cream & remaining sauce. Enjoy!

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