Sticky Toffee Pudding Ultimate
Sticky Toffee Pudding Ultimate is a classic British dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring Medjool dates, vanilla extract, self-raising flour, bicarbonate of soda, eggs, butter, demerara sugar, black treacle, milk, ice cream, muscovado sugar, butter, double cream and black treacle, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic British cooking, be sure to also explore our recipe for Apple & Blackberry Crumble.
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Ingredients
- Medjool dates225g
- water175ml Boiling
- vanilla extract1 tsp
- self-raising flour175g
- bicarbonate of soda1 tsp
- eggs2
- butter85g
- demerara sugar140g
- black treacle2 tbsp
- milk100ml
- ice cream1 scoop
- muscovado sugar175g
- butter50g
- double cream225ml
- black treacle1 tbsp
Step-by-Step Instructions
27 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over.
Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.
Stir in the vanilla extract.
Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet.
Heat oven to 180C/fan 160C/gas 4.
While the dates are soaking, make the puddings.
Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl.
Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar).
Add the eggs a little at a time, beating well between additions.
Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat.
Repeat until all the flour and milk is used.
Stir the soaked dates into the pudding batter.
The mix may look a little curdled at this point and will be like a soft, thick batter.
Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream.
Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn.
Take the pan off the heat and beat in the rest of the cream.
Remove the puddings from the oven.
Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce.
To do this, pour about half the sauce into one or two ovenproof serving dishes.
Sit the upturned puddings on the sauce, then pour the rest of the sauce over them.
Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).
When ready to serve, heat oven to 180C/fan 160C/gas 4.
Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling.
Serve them on their own, or with cream or custard.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Sticky Toffee Pudding Ultimate reflects the timeless heritage of traditional British home cooking, satisfying, traditional, and highlighting slow-simmered savory gravies. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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