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+ servings

Sticky Toffee Pudding

A moist, gooey & delicious dessert that is a perfect way to end a festive meal. 
Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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


  • 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.
  • Sift together the flour, baking powder and the brown sugar together
  • Preheat oven to 170 degrees C and line a 6" round baking tin with baking parchment
  • Use a stick blender to puree the cooled date mixture. Add the eggs and the vanilla extract
  • 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.
  • 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
  • When the cake has cooled sufficiently, gently invert it on a serving plate. Poke holes all over the surface using a wooden skewer.
  • Pour half the toffee sauce over the cake. Reserve the remaining to be poured over individual servings
  • Serve immediately