Christmas Facebook Live Recipes Sweets and Truffles

Sticky Toffee Pudding with Toffee Sauce

A decadent and delicious dessert, rich in flavour but moist and light.   A showstopping dessert for entertaining or after a special family meal. 

What is Sticky Toffee Pudding with Toffee Sauce?

A caramel flavour sponge with a rich but still sweet toffee sauce.  

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.   Check more recipes out by clicking here.

Equipment List 

Large rectangle baking dish (it will be served in this dish)

Mixer or bowl with handheld mixer

A bowl

Heavy based sauce pan 



Teaspoon/Tablespoon and a Spatula


200g Dates Chopped and pips out 
200ml Boiled Water 
1 Tsp Bicarbonate of Soda
75g Unsalted Butter 
2 Tbsp Black Treacle
50g Dark Muscovado Sugar
2 Large Eggs-Beaten 
2 Tsp Baking Powder
150g Plain Flour
Toffee Sauce  
200g Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar
100g Dark Muscovado   
150g Melted Unsalted Butter 
200ml Double Cream 
  1. Preheat the oven to 160c and grease the pudding dish with butter.
  2. Chop the dates and place in the bowl with the boiling water and the bicarbonate, stir together and leave aside for at least 10 mins.
  3. In the mixer cream together the butter and treacle until well mixed in, then add in the sugar beat until combined, next add in both the eggs, cream down the sides and mix again bringing it together.
  4. Next fold in the flour and the baking powder.
  5. Using a fork squish the dates and stir them together, add them to the batter and mix in gently.
  6. Pour into the prepared baking dish and spread evenly, bake for 30-35 mins.


7. Melt the butter in the saucepan until fully melted on a gently low heat so you don’t burn the butter.  Once melted add in the sugars, stir in then add the cream, whisk in to make sure there is no sugar lumps.  Turn up the heat to medium and whisk until bubbling, take off the heat after 3-4 mins.  

8. Once the sponge is baked, take it out of the oven and prick it all over with the skewer and pour over half the sauce, leave to stand for 20 mins then serve with the rest of the sauce.

If your wanting to bake ahead make the sponge earlier in the day and the sauce then warm up all or some of the pudding and serve with the rest of the sauce warmed up.

Best eaten on the day of baking put can also be stored in the fridge and eaten with in 2 days.  Just clingfilm the sponge in the dish and keep the sauce in a jug in the fridge too cling filmed up.

To View the Custard recipe please click here 



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