Sticky toffee pudding

Ready in 50 minutes | Serves 8
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Sticky toffee pudding
© BBC Good Food
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200g dried dates, stoned and chopped (Buy Medjool if you can)
250ml black tea (not too strong)
0.5 tsp bicarbonate of soda
85g unsalted butter, softened
175g golden caster sugar
2 eggs, beaten
175g self-raising flour
1 tsp mixed spice

Toffee sauce

100g light muscovado sugar
100g unsalted butter
142ml carton double cream


1. Heat the oven to 180C/fan, 160C/gas 4. Put the dates and tea in a saucepan and bring to the boil. Cook for three to four minutes to soften the dates. Stir in the bicarbonate of soda.

2. Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin. Bake for 30–35 minutes, or until the top is just firm to touch.

3. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.

Per serving

557 calories, protein 5.1g, carbohydrate 69.6g, fat 30.7 g, saturated fat 18g, fibre 1.7g, salt 0.29 g.

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