• Kids Kitchen

Sticky Toffee Pudding

A truly delectable and ridicuously moreish dessert! Medjool dates are the luxury option but pitted dates are fine. Try swapping out the dates for sultanas and add a handful of chopped walnuts.


200g chopped pitted dates (medjool are best of you can get your hands on them)

150ml hot tea made with 1 tea bag

150g butter, softened at room temperature

200g dark brown soft sugar

3 eggs, at room temperature

200g self-raising flour

1 teaspoon bicarbonate of soda

1 teaspoon mixed spice

For the toffee sauce

100g butter

200g dark brown soft sugar

150ml double cream


  1. Preheat the oven to 180°C/160°C Fan/Gas 4.

  2. Grease and line a 20cm square deep cake tin.

  3. Chop the dates into small pieces, add to the hot tea and soak for 15 minutes.

  4. Cream the butter and sugar together in a large bowl.

  5. Add the eggs, one at a time, mixing thoroughly between each addition.

  6. Sift the flour and bicarbonate of soda into the bowl and fold in with a spatula.

  7. Fold in the dates and tea mixture.

  8. Pour the batter into the prepared cake tin and baked in the preheated oven for 35-40 minutes.

  9. In the meantime, make the toffee sauce by firstly melting the butter in a small saucepan.

  10. Add the sugar and cream and stir over a low heat until the sugar has dissolved.

  11. Once the sugar has dissolved and the sauce is smooth increase the heat and allow the sauce to bubble gently for about 3 minutes.

  12. Remove the pudding from the oven using oven gloves and allow to cool in the tin for 5-10 minutes before turning out and slicing into squares and serving on a plate.

  13. Transfer the sauce into a jug and pour generously over the pudding. Serve warm.

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