Power by dinner4good.com

Time to cook: 1 - 1.5 hours

DESSERT: Sticky Toffee Pudding

This well known favourite always goes down a treat and is surprising simple to make. Serve it with cream or vanilla ice cream... and a few nuts sprinkled on top, if you like.

Note: The pudding itself reheats well and you can make the sauce in advance and reheat that in the microwave or on the hob. The pudding part of the recipe is great for freezing too.

The sauce is so delicous we sometimes make more of it as it keeps well for a few days in the fridge and makes a lovely quick pudding served with ice cream.


Serves 8-10


  • 175g dates, stoned and chopped
  • half a pint of water
  • 50g butter
  • 175g caster sugar
  • 175g self raising flour
  • 2 medium eggs
  • 1 level teaspoon bicarbonate of soda
  • 1 teaspoon vanilla essence
  • Pecans or walnuts to decorate (optional)


  • 175g soft brown sugar
  • 125g butter
  • 6 tablespoons double cream (half a pint)
  • 1/2 teaspoon vanilla essence


For the quantities we give you’ll need either a 9 inch square or round cake tin or an ovenproof bowl / dish -
at least 10cm deep. Grease the tin and line the bottom with greaseproof paper or baking parchment. If you’re using a pudding bowl that you can serve from then you only need to grease it.

If you prefer, you can make them as individual mini puddings, just cook for less time, checking them after about 25 minutes.


  1. Preheat the oven to 180 ̊C, 170 ̊C for a fan oven or gas mark 4.
  2. Put the chopped dates in a pan, pour over half a pint of water and bring to the boil. Turn off the heat and remove the pan with the dates still in it. Sprinkle the bicarbonate of soda over the dates – it will fizz a bit, but that’s perfectly normal – then leave to cool.
  3. Cream the butter and caster sugar in a large bowl until pale and creamy. This is easier with an electric mixer but can be done by hand.
  4. Add all the other ingredients for the pudding to the creamed butter and sugar, including the dates in their water. Mix well with a wooden spoon.
  5. Pour into the prepared tin / dish and bake in the oven for 30 - 40 mintues until the top of the pudding is a golden brown and a cake tester comes out clean. While the pudding is in the oven prepare the sauce.

Note: If you’re freezing some or all of the pudding, do it now, before the sauce goes on top.


  1. Put all the sauce ingredients in a pan. Bring to the boil and simmer for about 3 minutes.
  2. Pour a little of it over the cooked pudding and put the pudding back in the oven for a few minutes to allow the sauce to soak in and bubble to a lovely golden brown colour.
  3. Pour the rest of the sauce into a jug to serve with the pudding and ice cream.


Recipe author: The Dinner4Good Team

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