Spiced Sticky Toffee Pudding

  • 55g butter

  • 170g demerara sugar

  • 1 tbsp golden syrup 

  • 2 eggs

  • 200g self-raising flour

  • 200g pitted dates

  • 290ml boiling water

  • 1 tsp bicarbonate of soda

  • ½ tsp vanilla extract

  • 2 tsp cinnamon

For the sauce

  • 110ml double cream
  • 55g butter, diced
  • 55g dark muscovado sugar
  • 1 tbsp golden syrup
  • 2 tsp cinnamon
  • vanilla ice cream, to serve


  1. Preheat the oven to 200C. Grease and flour 6 individual pudding moulds.

  2. Cream the butter and sugar until pale and fluffy. Add the golden syrup and eggs and blend until smooth. Add the flour and stir until well combined. 

  3. Blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda, vanilla and cinnamon.

  4. Pour the date mixture into the pudding batter and stir until well combined.

  5. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top bounces back to your touch.

  6. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.

  7. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream

Lucy Stewart