Sticky Toffee Pudding

I was given a kilogram of Saudi dates to use and this is a recommendation from from a friend to try

Sticky Toffee Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkt pitted and chopped dates (I am guessing it calls for 254grams)

  • 3

    cups boiling water

  • 3

    teaspoons baking soda

  • 3

    teaspoons vanilla extract

  • 690

    g all-purpose flour

  • 3

    teaspoons baking powder

  • 175

    g butter, softened

  • 280

    g granulated sugar

  • 3

    large eggs, lightly beaten

  • Toffee Sauce:

  • 135

    g butter

  • 200

    g firmly packed brown sugar

  • 90

    ml double cream


Preheat oven to 350*F (175*C). Lightly grease a 11 x 7-inch baking pan and set aside. Place the dates in a bowl and cover with the boiling water; mix in the baking soda and vanilla; set aside. Whisk the flour and baking powder together in a small bowl; set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and beat well. Stir in the flour mixture and mix well; then add the date mixture. Transfer batter to prepared baking pan, spreading out evenly. Bake for 40 minutes. To make the toffee sauce, melt the butter in a small saucepan and add the sugar and cream. Simmer gently for 3 minutes. After the pudding is cooked, poke the top with the tines of a serving fork and pour the sauce on top. Place under a hot broiler until it bubbles. Take care, as it burns easily.


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