Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe

Sticky Toffee Pudding

Recipe Type: Cakes & Baking

Cuisine: British

Author: Caroline Artiss

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 6

I hope you enjoy this classic British absolutely divine pudding. I created these recipes for BritWeek. BritWeek is an event that happens every year in Los Angeles and a few other cities in the USA to celebrate the best of British and American business. Seeing as I’m British, love puddings and working in America I was so happy to do this. Thank you to BritWeek for asking me to be involved. 


  • 200g dates, stoned and roughly chopped
  • 200ml boiling water
  • 1 tsp bicarbonate soda
  • 85g salted butter, soft
  • 140g, brown sugar
  • 2 eggs
  • 200g self raising flour
  • pinch salt
  • pinch ground cloves
  • 100ml milk


  • Toffee Sauce
  • 100g unsalted butter
  • 100g dark brown sugar
  • 200ml double cream


  • Equipment:
  • One pudding basin or oven proof dish


  1. Start by soaking the dates in the hot water and bicarbonate of soda
  2. Leave to one side


Make the sauce:

  1. Heat butter, sugar and cream in a saucepan on a how heat
  2. Simmer until thick enough to coat the back of a spoon
  3. Pour half of the sauce into the bottom of your oven proof baking dish and then pop into the freezer.

Make the Pudding:

  1. Preheat oven 180c / 350f
  2. In a large bowl, cream the butter and sugar, add egg’s one at a time and blend well
  3. Next stir in the flour, salt, ground cloves, milk and chopped date mixture including the water
  4. Give a good stir together
  5. Take out your dish from the freezer and pour cake batter on top
  6. Place dish into your preheated oven and bake for about 30 minutes
  7. Serve warm with some of the extra toffee sauce and a scoop of vanilla ice cream
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