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Gorgeous, Rich and Delightful Homemade Sticky Toffee Pudding with Homemade Sticky Toffee Sauce and served with Ice Cream!
I realise it’s now the end of October, but as the weather is cold and cosy I wanted to post a warming pudding that is going to satisfy my sweet cravings, and is utterly scrumptious and delicious. That basically only calls for one thing… Sticky Toffee Pudding.
For this, think sweet, but not teeth achingly sweet. It’s warm, it’s cosy and it’s heaven in every singly morsel. One major thing I must say about this recipe though? You will want more than one bowlful.
I feel like this is one of those puddings that is on nearly every single pub menu, and you can get pretty much all year, even when its the peak of summer, and I am not mad about it.
It’s a classic, that you can’t beat. However, making it at home means it’s cheaper, and you get more for your money. You can add more sauce, or less sauce, or whatever you really fancy. It is EPIC.
I often find with desserts that I buy when I am out at a pub or a restaurant, that there is never enough sauce. I might actually just be that person who loves an obscene amount of sauce, but hey ho… I love it.
I might be mad for that, but I know I am not alone. There is something wonderful about having the warm pudding, the warm sauce, and the ice cold ice cream. Or even just a drizzle of double cream, or anything!
My favourite flavours of ice cream to go with a dessert like this are clotted cream ice cream, and toffee ice cream – but maybe that’s a little too much sticky toffee in one go? Turns out it’s not. It’s an epic combination. You can obviously use whatever ice cream you fancy.
There are so many recipes for Sticky Toffee Pudding out there that I kinda merged a few together with the main inspiration from this recipe from delicious magazine – and then also what I had in the fridge/cupboard and what I found worked best!
Obviously though, dates aren’t to everyones tastes so you can leave them out, up the milk to 250ml, and add in 25g more treacle! My sticky toffee cake recipe is super popular, but that definitely requires the dates.
My Dad hates stuff like toffee or caramel as they can hurt his teeth, but with this? I guess because it’s warm it’s different. It’s something that no-one can resist or say no to when offered.
This is however one of my husbands favourite desserts ever, especially when it’s homemade – it’s one of the most classic and delightful desserts in the world! Enjoy! x
Sticky Toffee Pudding!
Sticky Toffee Pudding
- 175 g Dates (stones removed)
- 175 ml Boiling Water
- 75 g Unsalted Butter/Stork
- 175 g Light or Dark Brown Soft Sugar
- 250 g Self Raising Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 75 g Black Treacle (or golden syrup)
- 3 Medium Eggs
- 125 ml Whole Milk
Sticky Toffee Sauce
- 75 g Unsalted Butter
- 75 g Light or Dark Brown Soft Sugar
- 2 tbsp Black Treacle (or golden syrup)
- 1 tsp Vanilla Extract
- 150 ml Double Cream
For the Pudding
- Remove the stones from your dates, and chop as finely as possible.
- Pour over the boiling water and leave the mixture to sit for 20 minutes or so. If you prefer no lumps, blend the mixture until smooth.
- Preheat your oven to 180C/160C Fan, and get a baking dish ready - I use one that is about 1.5L in size (30x20cm ish)
- Add the unsalted butter, sugar, eggs, self raising flour, baking powder, bicarbonate of soda, and the black treacle into a bowl, and beat till combined - beat as little as possible so as not to over beat it.
- Add in the date & water mixture, and the milk a little at a time, and mix in till smooth. It'll be a thin mixture, but roll with it!
- Pour the mixture into the dish and bake in the oven for 35-40 minutes, or until a skewer comes out clean. Whilst baking, make the sauce!
For the Sauce
- Add all your ingredients to a larger pan, and heat and stir until the sugar has dissolved and the butter has melted and incorporated.
- Bring the sauce to the boil and stir for 1-2 minutes so it thickens slightly.
- Pour half or most of the sauce over the baked pudding.
- Serve with a drizzle of cream, whipped cream, or ice cream like I did and any leftover sauce!
- Any dish that is about 1.5-2L in size will work - just keep an eye on the baking time.
- The dessert is best served fresh, but can be reheated once.
- The sauce will last for 3 days, in the fridge - will thicken a lot in the fridge.
- If you want to bake individual puddings, I recommend using these pudding moulds for the recipe! The recipe will make about 8-10 and take 20 minutes to work!
- If you don't want to use the dates, remove the dates and water and use 250ml milk in total.
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