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Sticky Toffee Pudding

For a delicious alternative to Christmas pudding try our scrumptious sticky toffee delight! A real crowd pleaser.
  • Cooking time1 minutes
  • Prep time45 minutes
  • Servings8 portions
recipe image Sticky Toffee Pudding


  • 130g (4 ½ oz) dates, chopped
  • 1 level teaspoon bicarbonate of soda
  • 65 grams Stork
  • 130g (4 ½ oz) light muscovado sugar
  • 2 eggs, small, beaten
  • 200g (7 oz) self raising flour
  • 1 level teaspoon mixed spice
  • 1 dessertspoon black treacle, optional
  • 200g (7oz) light muscovado sugar
  • 120ml (4 fl oz) Elmlea Whipping,
  • 125 grams Stork baking block
  • 1 tablespoon brandy, optional

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Pre-heat oven to 180° C, 160° C fan, Gas mark 4.
  2. Place dates in a mixing bowl, add 225ml (8 fl oz) boiling water. Add the bicarbonate of soda and leave for 10 minutes.
  3. While you are waiting, grease a 2 pint pudding basin.
  4. Place the Stork, sugar, eggs, flour and spice in a mixing bowl and beat together until smooth.
  5. Stir in the dates together with the soaking liquid.
  6. Pour mixture into the basin and bake for 1 hour.
  7. To make the sauce, place all the ingredients in a heavy based pan and heat until the sugar has dissolved, stirring occasionally.
  8. Pour the sauce over the pudding. Serve with a large spoonful of Elmlea Whipping if liked.