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Sticky Toffee Pudding

Sticky Toffee Pudding

How to make Sticky Toffee Pudding, a full baking tutorial.

Prep Time: 15 mins.
Cook Time: 45 mins.
Total Time: 1 hour.

Makes enough to serve eight people.

For the Sponge Pudding.
10½ tablespoons (125g/4 ½ oz) butter.
¾ cup (150g/5oz) light muscovado sugar.
1 tablespoon of treacle.
1 tablespoon of golden syrup.
2 eggs.
1 teaspoon of vanilla extract.
1¼ cups (150g/5oz) self-raising flour.
⅔ cup (150g/5oz) dates, chopped.
1 cup (250ml/8.5floz) water.
2 teaspoons of bicarbonate of soda.

For the Toffee Sauce.
7 tablespoons (100g/3 ½ oz) butter.
¾ cups (150g/5oz) dark muscovado sugar.
3 tablespoons golden syrup.
⅔ cup (150ml/5 fl oz) double/heavy cream.
1 teaspoon vanilla extract.
Pinch of salt.

To Serve.
Vanilla ice cream, whipped cream or custard.


  1. Preheat the oven to 160°C/320°F/Gas Mark 3
  2. Grease a 20cm/8” round ovenproof dish.
  3. Chop the dates and place in a saucepan with the water and bring to a simmer.
  4. After cooking for a couple of minutes add the bicarbonate of soda taking care as this mixture will foam up. Set to one side.
  5. Beat the butter and light muscovado sugar together until light and fluffy.
  6. Add the golden syrup, treacle, eggs and vanilla extract and continue to mix.
  7. Add the flour, continuing to beat until it’s all mixed in.
  8. Add the date mixture and mix until combined.
  9. Pour into the prepared ovenproof dish.
  10. Bake for 40-45 minutes, or until firm and springy to touch.
  11. The toffee sauce, melt the butter, dark muscovado sugar and golden syrup together in a pan.
  12. When the sugar has dissolved add the cream, vanilla extract and salt.
  13. Bring to a slow simmer for 4 minutes until the toffee sauce has thickened.
  14. Remove from the heat and allow to cool for 1 minute while continuing to stir.
  15. Pour the sticky toffee sauce over the pudding reserving some to pour over the pudding when served.
  16. Serve with vanilla ice cream, custard or cream.
  17. Mmm Scrummy!!