I had been craving the good old British classic dessert Sticky Toffee Pudding for a while.

The Aussie equivalent Sticky Date Pudding did not hit the spot as it doesn’t have that rich dark treacle-y goodness.

So I scoured the interwebs for a recipe that I could make and after a couple of trials, I have come up with a winning recipe.

the best homemade sticky toffee pudding recipe

It may not be the best Sticky Toffee Pudding { that award goes to The Grill On The Corner in my hometown, Glasgow! } but it is the best homemade Sticky Toffee Pudding!

And like all good things, I shall share this with you ūüôā


sticky toffee treacle pudding

The Best Homemade Sticky Toffee Pudding

A modified version of Ultimate Sticky Toffee Pudding


[ For the pudding ]
200g pitted dates – chopped
175ml boiling hot water
1 tsp vanilla extract
75g butter – softened
30g brown sugar
2 eggs – beaten
4 tbsp treacle
175g self-raising flour
1 tsp bicarbonate of soda
100ml milk (I used almond milk)

[ For the toffee sauce ]
100g demerara sugar
1 tsp brown sugar
50g butter
300ml thickened cream
2 tbsp treacle

1.  Soak the chopped dates in the hot water and add the vanilla extract too.

2.  Butter and flour 6-8 ramekins (or cupcake tins) Рit just depends what size you want your puddings.  And preheat the oven to 180 degrees.

3.  Whizz up the date mixture in the food processor.

4.  Cream the butter and sugar together for 2 minutes.  Then add the eggs a little at a time, beating well between additions.  Then beat in the treacle.

5.  In a separate bowl, mix the flour and bicarbonate of soda together.

6.  Then sift a third of this flour mix into the main bowl and fold the flour in gently.  Then fold in half the milk, then more flour.  Repeat until all flour and milk is used.  Be careful not to overmix!

7.  Gently fold in the processed dates.

8.  Spoon the mixture into the ramekins.  Place in oven and bake for 20-25 minutes at 180 degrees until a skewer comes out clean.


9. ¬†To make the toffee sauce, place the sugars, butter and half the cream in a pot. ¬†Bring to the boil whilst stirring all the time until all the sugars have melted. ¬†Add the treacle and let it bubble away for 2-3 minutes until it is a rich dark toffee colour, stirring occasionally to make sure it doesn’t burn. ¬†Take the pot off the heat and stir in the rest of the cream.

10.  Serve pudding warm with a gooey puddle of sauce with a side of cream / custard / ice cream.  Whatever you like!

P.S.  There will be a considerable amount of washing up to do!  Best left for the better half to do, of course!


Leave a Reply