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 adjusted 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:
- 150 g butter
- 112 g light brown sugar
- 112g dark brown sugar
- 225 ml double cream
- Recite Bismillah.
- In a bowl, pour the boiling water over the dates.
- Stir in the bicarbonate soda.
- Meanwhile in another large bowl, cream together butter & sugar till light & fluffy.
- Add the eggs & beat.
- Then fold in the flour.
- Stir in the dates with the water & fudge pieces.
- Cover the bowl well with cling film & place in the fridge.
- 30 mins before serving, remove the bowl from the fridge & stir in the baking powder
- Preheat oven to 180c. (Oven temperatures may vary from 170-180).
- Grease a 10″ by 9″ oven tray.
- Bake for 20-25 mins or until springy to touch.
- 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).
- Poke holes all over the pudding with a fork.
- Pour half the sauce all over the pudding.
- Serve immediately with ice cream & remaining sauce. Enjoy!
2 thoughts on “Sticky Toffee Pudding”
Made this cake today. Absolutely gorgeous cake mashaAllah tabarakAllah. Had to leave it in the oven for about 40 minutes. But other than that, spot on! Thanks for this recipe. Definitely going to be a regular at ours. JzkAllah khair
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Alhamdulilah, aameen xx