Sticky Toffee Pudding.


Yes a real one.. not a sponge pudding that has been called a Sticky toffe pudding!

That is a major gripe of mine in pubs/restaurants, maybe I should start asking what it is made with before I order as 8 times out of 10 when I order a sticky toffee pudding I just get a syrupy sponge! I want nuts and caramel and dates.

I have been making this for about 10 years now – it is a Delia classic and works everytime and is not really that difficult so well worth having a go. You can serve it with cream or ice cream, my pig of a husband would have cream AND ice cream… and probably custard too if he could.

The recipe I used from the Delia puddings book suggests making these in small pots but I just make it as one big pudding and then cut it up afterwards so you can choose your size and dont lose half of it getting stuck inside the pot.



Serves 8 – 10

175g pitted and chopped dates
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
75g soft butter
150g Golden caster sugar
2 large eggs beaten
175g Self raising flour.


25g chopped pecans
175g soft brown sugar ( if using white sugar the sauce will just not look as brown)
100g butter
6 tablespoons double cream


Put 175ml of boiling water in a bowl and add the chopped dates, vanilla and bicabonate of soda and leave aside.

In a mixing bowl ( I use an electric mixer) cream together the butter and sugar until fluffy and then add the beaten eggs a little at a time mixing thoroughly.

Gently fold in sifted flour and then the date and water mixture that you prepared earlier. Don’t worry if it looks sloppy. Pour into a greased baking tray and cook for 25 minutes at 180c/gas mark 4 then take out to cool.

While this is cooking add all the sauce ingredients to a pan and melt together gently to form a brown sticky sauce.

When your cake has cooled cut into portions and pour the sauce on top and serve with cream or ice cream or if you are also a pig.. both!

If you need to reheat the cake 30 – 40 seconds in the microwave works just fine.






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