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Chocolate Recipes

Sticky Toffee Pudding

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A British classic, said to have been invented in the Lake District in the 1960s, this recipe gets the balance of sweetness just right.

Prep time: 20 min

Cooking time: 20 min

Equipment: 8 pudding basins (200ml/7fl oz) each


Ingredients for the toffee sauce:

  • 150g dark or light soft brown sugar
  • 75g unsalted butter
  • 150ml double or whipping cream
  • Pinch of salt
  • Single cream, to serve (optional


Ingredients for the pudding:

  • 125g unsalted butter
  • 200g stoned dates
  • 1 tsp bicarbonate of soda
  • 225g self-raising flour
  • 175g dark or light soft brown sugar
  • 3 large eggs



1 Preheat the oven to 190°C (375°F/Gas 5). Butter the 8 pudding basins well.

2 In a small pan, simmer the dates with the bicarbonate of soda and 200ml water for 5 minutes until softened. Purée with the cooking liquid in a food processor or blender.

3 Sift the flour into a mixing bowl. Add the butter, sugar, and eggs and whisk until well combined, then mix in the date puree. Pour the mixture into the pudding basins and place them on a baking tray.

4 Bake for 20-25 minutes or until firm to the touch. Meanwhile, make the toffee sauce.
Heat the sugar, butter, and cream together in a pan, stirring occasionally until the butter and sugar have melted, and everything is smooth and combined. Stir in the salt and allow to boil for a few minutes. Serve the warm puddings with the hot toffee sauce and some single cream, if you like.

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