Warming sticky toffee pudding recipe

A classic indulgently delicious winter dessert, sticky toffee pudding is a British favourite. Found on most pub menus, the traditional pud is steamed, made using dates and muscovado sugar to give it a rich dark colour. Topped with toffee sauce, it’s a warming sweet treat perfect for finishing off a roast dinner.

This recipe follows the traditional method of steaming the puddings, but you can also bake the puddings – in more of a traybake style, then pour over the sauce to finish. We love the warming comfort of the good old-fashioned method though.

The puddings can be served alone, but custard, cream or even ice cream would be a great addition to this classic dessert.

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Time: 35 minutes

Serves: 4

Ingredients: Sticky toffee pudding

For the toffee sauce:

50g light muscovado sugar

25g butter

4 tbsp golden syrup

For the puddings:

100g self-raising flour

pinch of salt

75g light muscovado sugar

65g butter (or, for extra lightness, use a vegetable based fat such as Trex)

1 large egg

2 tbsp milk

1/2 tsp of vanilla extract

50g dates, chopped (optional)

Method: Sticky toffee pudding

Firstly make the toffee sauce.

1. Put the muscovado sugar, butter and syrup into a small saucepan and heat gently until dissolved. Share between 4 individual pudding bowls, tilting the bowls around so that the sauce coats the insides.

Next make the puddings:

1. Sift the flour and salt into a mixing bowl. Add the sugar, butter, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes. Stir in the dates, if using.

2. Share the mixture equally between the pudding bowls. Cover each one tightly with a piece of greased foil.

3. Place the bowls in a steamer, cover with the lid and steam steadily for 30-35 minutes, taking care that the steamer does not boil dry. Top up with boiling water if necessary. Carefully turn out the puddings and serve at once.

For more family baking recipes like the one above, visit the Trex site.

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