RECIPES BY Rhiannon Lambert

Sticky Toffee Pudding

  • 1 Hour
  • 9 Squares
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Essential Ingredients

180g Medjool dates (without stones), chopped
180g butter, at room temp
50g golden caster sugar
50g dark brown soft sugar
2 large eggs, at room temp
100ml milk
180g self-raising flour
1 tsp baking powder
To serve: ice cream (toffee or vanilla are lovely!)

For the sauce
125g unsalted butter
120g dark soft brown sugar
200ml double cream


  1. Preheat the oven to 160°c (fan assisted)/180°c/gas 4 and line a square brownie tin with parchment paper. 
  2. Add the chopped dates into a large bowl with 150ml of just-boiled water. Set aside for 10 mins, then mash with a fork into a rough paste.
  3. Beat the butter with both the sugars until smooth and fluffy. Then beat in the eggs, milk and date mixture (It will curdle but don’t worry - the flour will bring it back together!)

  4. Sieve in the flour and baking powder, then gently fold into the mixture until just combined. Transfer the mixture to the lined baking dish and smooth off the top. Bake for 30-40 minutes, or until an inserted skewer comes out clean.
  5. Meanwhile, you can make the sauce. Gently heat the butter with the sugar and cream in a saucepan over low heat until combined and smooth. Bring to a gentle simmer for 5 minutes, then remove from the heat and set aside.
  6. As soon you remove the sticky toffee pudding from the oven, pour over 1/3 the sauce (whilst it’s still in the tin) and then let sit for 15 minutes before cutting into squares and serving with ice cream and the remaining sauce.