Sticky Toffee Date Pudding

Sticky Toffee Date Pudding
Serves 6-8
This classic sticky toffee pudding, infused with Earl Grey and packed with dates, is topped with a rich caramel sauce—perfect for impressing guests or treating yourself!
Ingredients
For the pudding:
- 100ml water
- 1 Earl Grey teabag
- 125g dates
- ½ teaspoon bicarbonate of soda (plus ½ tsp more for the batter)
- 65g soft butter
- 150g self-raising flour
- 1½ eggs
- 115g light or dark brown sugar
- ½ teaspoon baking powder
- 2 tablespoons treacle
- 185ml milk
For the sauce:
- 65g butter
- 85g dark brown sugar
- ½ tablespoon treacle
- 200ml cream
Instructions
Step 1: Prepare the Dates
- Bring 100ml of water to a boil, then add the Earl Grey teabag, dates, and ½ teaspoon of bicarbonate of soda.
- Let it steep for 5 minutes. Remove the teabag and pour off half the water.
- Blend the dates into a chunky paste and set aside.
Step 2: Make the Batter
- In a mixing bowl, combine the butter, flour, eggs, sugar, baking powder, ½ teaspoon of bicarbonate of soda, and treacle.
- Beat the mixture (using an electric beater if you have one) until smooth.
- Gradually add the milk and mix until well incorporated.
- Fold in the blended dates to create a thick batter.
Step 3: Bake the Pudding
- Grease an ovenproof dish and pour in the batter.
- Bake in a preheated oven at 180°C for 35-40 minutes, or until a skewer inserted in the center comes out clean.
Step 4: Make the Sauce
- With 10 minutes left on the pudding, melt the butter in a saucepan over medium heat.
- Add the cream, treacle, and sugar, stirring to combine.
- Bring the sauce to a boil and let it simmer for 3-4 minutes until thickened.
Step 5: Finish and Serve
- When the pudding is out of the oven, pour ¼ of the sauce over the top while it's still warm.
- Serve with extra sauce drizzled over each portion for that irresistible sticky toffee goodness.
This dessert is best enjoyed warm, perfect with a scoop of vanilla ice cream or a dollop of cream or maybe some creme anglaise.
Enjoy, Del x
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