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Sticky toffee pudding

Sticky toffee pudding

A sticky treat that the kids and adults alike will love - it has a lovely natural toffee flavour

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
  2. Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin. Bake for 30-35 minutes or until the top is just firm to touch.
  3. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.
Try

Know-how

Buy Medjool dates if you can - they have a lovely natural toffee flavour and sticky texture.

Per serving

557 kcalories, protein 5.1g, carbohydrate 69.6g, fat 30.7 g, saturated fat 18g, fibre 1.7g, salt 0.29 g

Recipe from olive magazine, October 2005.

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Latest comments and suggestions

Results 1-20

  • 06 January 2008

    phildelahaye rated and commented on this recipe

    5 stars

    lovely! This is my favourite pub food pudding and I'd never tried making it myself before. It was very easy and delicious.

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  • 28 February 2008

    pookie rated and commented on this recipe

    5 stars

    i made it 2 times

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  • 04 March 2008

    Franklin rated and commented on this recipe

    5 stars

    Absolutely wonderful!!! I cooked it for 4 last night and everyone loved it!!

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  • 11 March 2008

    Romy commented on this recipe

    Oh my gosh this was so lovely I made it for my mum on mothers day and the first bite she took her reaction was priceless, she loved it. I have to make it again on request the next time I see her. This recipe was so easy to follow and so yummy, I highly recommend trying it!

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  • 18 March 2008

    marian commented on this recipe

    Absolutely gorgeous. I am making it again for Easter. Easy to make, light and moist. All my family loved it.

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  • 27 March 2008

    Louise rated and commented on this recipe

    4 stars

    Easy to make, and very nice, but I used a loaf tin, so needed to increase cooking time by at least 10 mins

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  • 30 April 2008

    RooBee commented on this recipe

    Delicious - maybe I'll even make double the toffee sauce next time!

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  • 18 July 2008

    GoodFood commented on this recipe

    My husband said it was the best sticky toffee pudding ever! I halved the recipe and it was fine. I made it again a few days later and it was just as good.

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  • 10 August 2008

    milk made rated and commented on this recipe

    5 stars

    Great recipe. I added some chopped pecans just to give it a bit of a crunch. I also doubled the sauce so I could soak the cake and also had some to serve on top and added a nip of brandy. Very nice but not good for the waist line - diet starts Monday as usual.

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  • 09 September 2008

    Paula rated and commented on this recipe

    5 stars

    Absolutely gorgeous and not at all heavy. I store the toffee sauce in a jam jar in the fridge and it becomes spreadable when cooled down - reheat and it's liquid again. Have made this 3 times.

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  • 10 November 2008

    Angela rated and commented on this recipe

    5 stars

    Absolutely wonderful! Made it this weekend while our son and his wife was visiting - it was well recieved. so easy to prepare and cooks while you're eating the main course.

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  • 22 November 2008

    Dale rated and commented on this recipe

    5 stars

    This was amazing. made it for friends and their children - there were arguments over the last peice. This was the first time I have ever made sticky toffee puding and am waiting for an excuse to make it again.

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  • 05 December 2008

    lesley_77 commented on this recipe

    does anyone think this cake mixture can be made in advance and kept in the fridge and cooked when eating the main course? am a bit worried about reheating in case it dries out?

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  • 16 December 2008

    Robyn rated and commented on this recipe

    5 stars

    This is an AMAZING recipe... i have made it twice now. Feeds about 6 really because everyone will want a large bit! Very very easy... i make while im doing the main course and then leave on the side until we think we will want pudding in half an hour... very soft and the sauce is lovely and rich. A Keeper!!

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  • 21 December 2008

    sookylurve rated and commented on this recipe

    5 stars

    Fabulous and really easy to make. I did make double the quantity of toffee sauce and poured some over the pud which made it super moist.

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  • 21 December 2008

    GoodFood commented on this recipe

    I've made this a few times, it's really easy and very tasty, I bought one from M&S today and the one I made myself is much nicer

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  • 14 January 2009

    fluffy commented on this recipe

    i made this for a pre christmas meal with family and it was excellent, i have added this to my favorites and im sure its the only sticky toffee recipe you will ever need as it tastes fantastic and is a winner with my family, give it a go you wont be let down!!

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  • 20 January 2009

    Lozzers rated and commented on this recipe

    5 stars

    fabarooney, we all loved this one

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  • 08 February 2009

    sw77 rated and commented on this recipe

    5 stars

    Delicious! Needed longer in the oven than it says above - I made it in a 2lb loaf tin for easy slicing!

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  • 10 February 2009

    chips4me rated and commented on this recipe

    5 stars

    This was absolutely amazing,like so many others I doubled the amount of sauce and pricked the pudding all over and poured the extra sauce over to soak in. Divine with pouring cream.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Ingredients

  • 200g dried dates , stoned and chopped. Buy Medjool if you can
  • 250ml black tea (not too strong)
  • ½ tsp bicarbonate of soda
  • 85g unsalted butter , softened
  • 175g self-raising flour
  • 1 tsp mixed spice
  • 175g golden caster sugar
  • 2 eggs , beaten

FOR THE TOFFEE SAUCE

  • 100g light muscovado sugar
  • 100g unsalted butter
  • 142ml carton double cream
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Per serving

557 kcalories, protein 5.1g, carbohydrate 69.6g, fat 30.7 g, saturated fat 18g, fibre 1.7g, salt 0.29 g

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