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5 from 1 vote
Sticky Toffee Pudding
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

A moist, gooey & delicious dessert that is a perfect way to end a festive meal. 

Course: Dessert
Servings: 8 small servings
Author: Shireen Sequeira @ www.ruchikrandhap.com
  • 150 grams deseeded dates
  • 150 ml water
  • 1/2 teaspoon baking soda
  • 30 grams butter
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 100 grams all purpose flour
  • 1 teaspoon baking powder
  • 75 grams soft brown sugar
Toffee Sauce
  • 90 grams soft brown sugar
  • 150 grams heavy cream fresh cream
  • 1/2 tablespoon golden syrup optional
  • 1 tablespoon salted butter
  1. Place the dates and water in a small saucepan and bring the mixture to a boil. Add the baking soda, butter and mix till the butter has melted. Remove and keep aside to cool.
  2. Sift together the flour, baking powder and the brown sugar together
  3. Preheat oven to 170 degrees C and line a 6" round baking tin with baking parchment
  4. Use a stick blender to puree the cooled date mixture. Add the eggs and the vanilla extract
  5. Add the flour & sugar mixture and gently fold it in. Pour the batter into the prepared baking tin and bake for 45-50 minutes or till the skewer inserted comes out clean. Leave the pudding in the pan for 10 minutes to cool.
  6. 5.While the cake is cooling, prepare the toffee sauce. Place all the ingredients in a saucepan and simmer for 5 minutes until the sugar has melted and the mixture thickens slightly. Keep warm
  7. When the cake has cooled sufficiently, gently invert it on a serving plate. Poke holes all over the surface using a wooden skewer.
  8. Pour half the toffee sauce over the cake. Reserve the remaining to be poured over individual servings
  9. Serve immediately