Toffee pudding

Sticky toffee pudding recipe from Julie, where dates add natural sweetness and gooeyness.  Steaming versions are best. Below is a simple recipe.


250g pitted dates
200 ml boiling water
100 ml oil
2 large eggs
130 g brown sugar (demerara)
200 g all-purpose flour, plus extra for flouring
1 teaspoon ground cloves
½ tsp vanilla extract
1/4 teaspoon salt
1 teaspoon bicarbonate of soda
200 g walnuts (optionally)
For the sauce
100 ml condensed milk
50 g chocolate
1 tablespoon dark cocoa powder


  • Preheat the oven to 200C/400F. Grease 6 individual pudding moulds.
  • Combine oil and sugar together. Add the eggs and blend until smooth.
  • Meanwhile, blend the dates and boiling water in a food processor/blender to a smooth purée. Stir in bicarbonate of soda, salt, ground cloves and vanilla. Pour the date mixture into the pudding batter. Add flour and stir until well combined. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.

  • To make the sauce, heat condensed milk, chocolate and cocoa powder in a pan, stirring occasionally, until chocolate has melted. To serve, remove the puddings from the moulds and place onto serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.

    Bon Appétit!DSC05689_logo_new__


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