Sticky Toffee Pudding



  • 175g dates, stoned and chopped
  • 300ml water 1tsp bicarbonate of soda
  • 50g unsalted butter 175g caster sugar
  • 2 eggs, beaten 175g self raising flour
  • 1tsp vanilla essence


  • 300ml double cream
  • 50g Demerara cane sugar
  • 2tsp black treacle
  1. Preheat the oven to 180ºC/350ºF/Gas 4
  2. Boil the dates in the water for about 5 minutes until soft, add the bicarbonate of soda.
  3. In a bowl, cream together the butter and caster sugar until light and fluffy, add the eggs and beat well. Mix in the dates, flour and vanilla essence and pour into a greased 28cm x 18cm baking tin. Cook for about 30-40 minutes until just firm to the touch.
  4. For the sauce; Place all the ingredients into a saucepan over a low heat. Stir together until blended and then bring to the boil.
  5. Some of the sauce can be poured over the sponge and finished off under the grill or it can be kept separate and ladled over the sponge when served.