Sticky Toffee Pudding


Sticky Toffee Pudding


serves 12

ready in 1.5h


220 gr dates

175 gr boiling water

175 gr self-raising flour

vanilla extract

1 tsp bicarbonate of soda

2 eggs

85 gr butter

140 gr brown sugar

2 tbs black treacle

100 ml milk



175 gr brown sugar (or 75 gr muscovado and 100 gr brown sugar)

225 gr fresh cream

1 tbs black treacle

55 gr butter

Chop finely the dates with a mixer. Pour in the boiling water. Add the vanilla extract. Activate the blender until smooth. Set aside.

IMG_1515 IMG_1523 IMG_1520 IMG_1527 IMG_1531

Coat with butter the small baking tins. Pre-heat the oven to 160° C.


Meanwhile beat the butter with the sugar until fluffy. Add the eggs (one at a time).


Add the flour, the bicarbonate, the milk and the dates mixture.

IMG_1538 IMG_1540 IMG_1542

Add the black treacle.


Pour the mixture onto the tins (up to ¾). And bake for 20-22 mins circa. Let cool down for 10 minutes at least (you can prepare them ahead and heat them up in the microwave oven for 60 seconds).


In a casserole, add the sugar, half of the cream and the butter and bring to boil .Let boil for 10 minutes stirring. Take out from heat, add the remaning crea and the black treacle. Set aside and keep warm.

IMG_1581 IMG_1584 IMG_1587 IMG_1595 IMG_1598

Turn the warm puddings upside down and top them with the warm sauce. Serve.

IMG_1644 IMG_1623