🍮 Sticky toffee pudding
Sticky toffee pudding is a soft, moist sponge made with chopped dates, baked and then soaked in a warm toffee sauce. The dates melt into the batter and give it a deep caramel flavour, while the sauce makes the top glossy and sticky. It is served warm with a pour of cream.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g pitted dates, chopped
- 250 ml boiling water
- 175 g self-raising flour
- 2 eggs
- 80 g butter, softened
- 120 g brown sugar
- For the toffee sauce: 100 g brown sugar, 60 g butter, 150 ml cream
- Cream to serve
Method
- Soak the dates in the boiling water for 10 minutes, then mash lightly.
- Beat the butter and sugar, then beat in the eggs one by one.
- Fold in the flour and the dates with their liquid.
- Bake in a greased dish at 180 °C for 30–35 minutes.
- Melt the sauce ingredients together and simmer 3 minutes.
- Pour half the sauce over the warm pudding and serve with the rest and a little cream.
How to make it lighter
- Cut small squares: a 100 g piece is already a full dessert.
- Use half the toffee sauce and skip the extra cream on top.
- Share one portion between two after a filling meal.
History
The pudding is usually credited to English country hotels in the Lake District in the 1970s, though several places claim it. It became a fixture of British pub and restaurant dessert menus in the following decades.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →