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Sticky toffee pudding

Jill Dupleix
Jill Dupleix

Everyone's favourite winter pudding, this time with extra spices. The caramel sauce is easily made on the spot.


Nothing better: Sticky toffee pudding.
Nothing better: Sticky toffee pudding. Photo: Marina Oliphant

For the pudding
200g dates, pitted and chopped (medjool dates work best if you can find them)
1 tsp bicarbonate of soda
200ml boiling water
80g butter, softened
150g soft brown unrefined sugar
2 free-range eggs
180g self-raising flour, sifted
1 tsp ground cinnamon
1 tsp ground ginger

For the toffee sauce
80g soft brown sugar
150ml cream
1/2 tsp vanilla extract
2 tbsp butter


For the pudding:

-Heat oven to 180C. Place the dates and bicarb in a heat-proof bowl and add the boiling water. Leave to cool.

- Cream the butter and sugar for 5 minutes until smooth, then beat in the eggs one at a time.

- Gently fold in the flour and spices. Add the date liquid and most of the dates, and mix well until smooth.

- Pour the batter into a lightly buttered 24cm x 10cm deep-sided loaf tin or round or square 18cm-diameter cake tin. Press the remaining dates gently into the batter, and bake for 45 minutes or until firm.

For the sauce:

-Bring the sauce ingredients to the boil and simmer for 3 or 4 minutes, stirring, until thickened. Cut the pudding into thick wedges or slabs and serve with the sauce and an extra drizzle of cream.

Tip: For sticky toffee cupcakes, divide the batter between large muffin patty cases and bake for 25 minutes or until springy to the touch.

Main ingredient:
Family meals, Dinner Party

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