Name: Sticky toffee pudding
Prep time: 20 min
Cook time: 35 min
Yield: 6 portions
Cuisine: England
Ingredients: 180 g pitted dates, chopped; 200 ml boiling water; 0.5 tsp bicarbonate of soda; 70 g softened butter; 100 g brown sugar for sponge; 2 eggs; 150 g self-raising flour; 80 g brown sugar for sauce; 150 ml double cream; 30 g butter for sauce

Let’s make it.

Heat oven to 180°C and line a 20 cm square tin. Soak dates in boiling water with bicarbonate for 10 minutes and mash lightly.

Beat 70 g butter with sponge sugar, then eggs. Fold in flour and the date mixture.

Pour into the tin and bake 30–35 minutes until risen and a skewer inserted into the sponge comes out clean.

Simmer sauce sugar, cream and 30 g butter for three minutes, stirring. Let pudding stand five minutes, cut into portions and spoon over warm sauce.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Wheat, milk, egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/6 of the recipe)

Energy

791 kcal

Protein

6.3 g

Carbs

72.4 g

Fat

55.1 g

Fibre

3.1 g

Total sugar

49.8 g

Sodium

139 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.