Sticky Toffee Pudding

4.7
5
Notes
1 hr cook
The perfect end to a Sunday roast dinner, complete with a hot toffee sauce and served with a big scoop of melting ice cream.
Elena Silcock

Elena Silcock

Sticky Toffee Pudding
Serves
10
Unsalted Butter
Light Brown Sugar
Eggs
Black Treacle
Self Raising Flour
Medjool Dates
Vanilla Extract
Bicarbonate Soda
For The Toffee Sauce:
Dark Brown Sugar
Butter
Treacle
Double Cream
Ice Cream

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    Notes
    (3)

    B
    Brogan M.
    23 days ago
    Made this to accompany a roast last night and WOW - it got a standing ovation from my partner and his friend as well as myself. The cake is so lovely and moist whilst being light and fluffy and the sauce is just the right amount of sweet. A new fan favourite in our household!
    R
    Ros M.
    a month ago
    Everyone loved this. It's so easy to make and I'm not that great a baker. The sauce is so moreish. The best kind of comfort food xx
    E
    Ellie W.
    a month ago
    This is absolutely delicious! I recommend adding a teaspoon of dark miso to both the sauce and the pudding batter. Just adds that slightly umami 'je ne sais quoi'! Made it for a party of six and it went in one sitting.
    J
    Jo B.
    a month ago
    Hello! Can you make this a day ahead of a dinner party do you think?
    Mob
    Mob
    a month ago
    ·
    Admin
    Hi Jo! Yes you can make this a day ahead. The cake will keep in an airtight container for a few days, and the sauce will keep in the fridge but will thicken the longer you leave it. Serve the cake at room temp and warm the sauce through first, stirring through a bit more double cream to loosen it slightly if necessary. Enjoy!

    Elena Silcock

    Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.

    Elena Silcock
    View Chef profile

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