Sticky Toffee Pudding

4.7
8
Notes
1 hr cook
The perfect end to a Sunday roast dinner, complete with a hot toffee sauce and served with a big scoop of melting ice cream.
Elena Silcock

Elena Silcock

Add to plan
Sticky Toffee Pudding
Serves
10
Unsalted Butter
Light Brown Sugar
Egg
Black Treacle
Self Raising Flour
Medjool Date
Vanilla Extract
Bicarbonate Soda
For The Toffee Sauce:
Dark Brown Sugar
Butter
Treacle
Double Cream
Ice Cream

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    Notes
    (5)

    S
    Steven H.
    3 days ago
    Had to sample a bit this morning… probably the finest sticky toffee pudding I have had!
    J
    Jazz B.
    3 months ago
    I live in the US now and wanted to make this for our Christmas dessert. Had to sub treacle for molasses so wasn’t sure how it was going to turn out but wowwwww it tasted just like home. Was amazing and so easy to make thank you!
    A
    Alessandro G.
    2 months ago
    (edited)
    I'm in the US as well and will be making this today. Did you use any less, more or 1:1 substitution?
    B
    Brogan M.
    6 months ago
    Made this to accompany a roast last night and WOW - it got a standing ovation from my partner and his friend as well as myself. The cake is so lovely and moist whilst being light and fluffy and the sauce is just the right amount of sweet. A new fan favourite in our household!
    R
    Ros M.
    6 months ago
    Everyone loved this. It's so easy to make and I'm not that great a baker. The sauce is so moreish. The best kind of comfort food xx
    E
    Ellie W.
    6 months ago
    This is absolutely delicious! I recommend adding a teaspoon of dark miso to both the sauce and the pudding batter. Just adds that slightly umami 'je ne sais quoi'! Made it for a party of six and it went in one sitting.
    J
    Jo B.
    6 months ago
    Hello! Can you make this a day ahead of a dinner party do you think?
    Mob
    Mob
    6 months ago
    ·
    Admin
    Hi Jo! Yes you can make this a day ahead. The cake will keep in an airtight container for a few days, and the sauce will keep in the fridge but will thicken the longer you leave it. Serve the cake at room temp and warm the sauce through first, stirring through a bit more double cream to loosen it slightly if necessary. Enjoy!

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