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Sticky toffee pudding with spiced toffee sauce and ice cream. With spiced toffee sauce being drizzled onto the sticky toffee pudding.

Sticky Toffee Pudding

Jack Slobodian
This sticky toffee pudding is one of my favourite homemade dessert recipes. It has a sweet date flavour and is super moist with a soft bite to it. It goes perfectly with spiced toffee sauce and vanilla ice cream.
Prep Time 10 mins
Cook Time 17 mins
Course Dessert
Cuisine British
Servings 6 People
Calories 230 kcal



  • 160 g Date purée if using date puree the post
  • 45 g Butter room temperature
  • 85 g Brown sugar
  • 1 Egg
  • 80 g Flour
  • ½ tsp Baking powder
  • ½ tsp Bicarbonate soda


  • Preheat the oven to 170˚C (350˚F).
  • In a large mixing bowl, using an electric whisk cream together the butter and sugar until soft & creamy. Add the egg and to mix together into fully incorporated. Sieve in the flour and baking powder and mix (the mixture will be crumbly, that's fine).
  • In a separate bowl mix together the date purée and bicarbonate soda until fully incorporated.
  • Fold in the date purée into the egg mixture until it's just incorporated.
  • Grease a 6 cup muffin tin and divine the batter equally between them. Bake for 17 - 19 minutes, until a toothpick inserted comes out almost clean. Leave the puddings to cool for 5 minutes before taking them out the tin.


A standard 12-cup muffin tin can be used, simply grease and flour only 6 of the cavities. The recipe also easily doubles to make 12 puddings.
This recipe can also be made with a regular whisk and some arm strength.


Calories: 230kcalCarbohydrates: 39gProtein: 3gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 195mgPotassium: 45mgFiber: 2gSugar: 26gVitamin A: 227IUCalcium: 46mgIron: 1mg
Keyword Sticky Toffee Pudding
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