Sticky Date Pudding with Toffee Sauce


5 Mins Prep + 20 Mins Cooking

sticky date pudding with toffee sauce


1 Cup Dates, pitted and chopped

1 Teaspoon Bi-carb soda

1 Cup Boiling Water

2 Tablespoons Butter

¾ Cup Castor Sugar

2 Eggs

1½ Cups Self Raising Flour

½ Teaspoon Vanilla Essence

Toffee sauce

140g Brown Sugar

½ Cup Cream

1 Teaspoon Vanilla

2 Tablespoons Butter


  1. Preheat oven to 180°C. Use 12 tray non-stick small muffin pans and line with muffin cases.
  2. Mix dates and bi-card soda in a small mixing bowl. Pour water over dates and leave to stand.
  3. Cream butter and sugar until pale. Beat in eggs one at a time.
  4. Gently fold in flour, stir in date mixture, vanilla and spoon into.
  5. Bake for 20 mins or until the surfaces spring back when lightly tapped. Set aside in pan for 5 mins to stand before turning onto a wire rack to cool slightly.
  6. Divide the puddings among serving plates. Cut the top of pudding and add ice-cream. Then add the top and drizzle over the sauce.

Place all sauce ingredients in a small saucepan and bring to a boil, then simmer for 5 minutes.

SnacksMitch Hills