Elite Sticky Toffee Pudding

This delicious, moist sponge, covered in butterscotch sauce is perfect served with vanilla bean ice cream for a delicious traditional Cumbrian dessert!

This recipe will serve 9.

Preparation time: 20 minutes, Cooking time: 30 minutes.


For the Pudding-

  • 3 medium free-range eggs

  • 250g self-raising flour

  • 250g caster sugar

  • 250g dates, chopped

  • 170g unsalted butter, melted

  • ½tsp vanilla bean paste

  • 1tbsp bicarbonate of soda

  • water, cold from the tap

For the Butterscotch Sauce-

  • 150g unsalted butter

  • 150g dark brown sugar

  • 350ml heavy double cream


For the Pudding-

  1. Pre-heat your oven to 170°C and grease a cake tin (12 inch round) or a deep oven tray (20cm square, 2 inches deep).

  2. In a medium saucepan, add your dates and enough water to just cover them. Place on a low heat.

  3. Meanwhile, add eggs, vanilla, sugar and melted butter to a mixing bowl and whisk vigorously until smooth.

  4. A third at a time, sieve your flour into the mixture and gently fold thoroughly each time. Do this until all of the flour is combined.

  5. When your dates are simmering, add in the bicarbonate of soda and stir quickly (this will make the mixture in the saucepan rise rapidly). Stirring occasionally, cook out the bicarbonate of soda until the mixture is a dark brown colour with a green tinge.

  6. Off the heat, carefully fold together the two mixtures and pour into your greased tin.

  7. Spread the mixture evenly across the tin and bake in centre of the oven for 35 minutes, until a knife comes out clean.

For the Butterscotch Sauce-

  1. In a saucepan, melt together the butter and sugar over a medium heat, stirring occasionally to avoid sticking.

  2. Once the butter begins to bubble rapidly, whisk in the double cream and heat until bubbles begin to form again.

  3. Remove from the heat and either serve immediately or gently re-heat when needed.

Top Tip: Both the pudding and sauce can be made in advance and even frozen if needed!