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Sticky Toffee Pudding by Ryan James


175g self – rising flour

175g caster sugar

175g pitted chopped dates

2 free range eggs

50g butter

1 teaspoon vanilla extract

1 teaspoon bicarbonate of soda


Pre heat oven to 190C/170C/Gas5

Grease a 20cm square cake tin with butter

Place the dates and 300ml of water in a saucepan and bring to the boil, add the bicarbonate of soda

In a freestanding mixer, cream the butter and sugar together, gradually add eggs and vanilla, add the flour, stir in the date mixture

Pour into the cake tin and bake for 40-45 minutes

Toffee Sauce

100g butter

100g muscovado sugar

150ml double cream

Put all ingredients into a pan and stir over a low heat until sugar has dissolved and the butter has melted.

Bring to the boil, stirring for a minute.


Prep: less than 30 minutes

Cook: 40-45 minutes

Dietary Vegetarian