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You are here: Home > Recipes > Sticky Toffee Pudding

Sticky Toffee Pudding

Doves Farm recipe

Our recipe

An all time family favourite, with a rich treacle flavour, that can be made with virtually any flour. This pudding may sink a little in the middle but will still taste fantastic!

Customer rating: CakeCakeCakeCakeCake 4 customer reviews

Servings

Unit of measurement

Ingredients

75 gStoned Dates
100 mlBoiling Water
1 tspBicarbonate of Soda
75 gButter
1 tspCornflour
75 gBrown Sugar
1 Egg
1 tbspBlack Treacle
75 gSelf Raising White or Wholemeal Flour or Gluten Free Self Raising Flour

Method

  1. Pour the boiling water over the dates, mash and leave to cool.
  2. Smear some butter around the inside of 1lt/2pt oven proof pudding dish.
  3. Dust the cornflour over the buttered dish.
  4. Beat together the butter and brown sugar in a mixing bowl.
  5. Beat in the egg then the  treacle and lastly the flour.
  6. Mash the dates then mix in the bicarbonate of soda and allow to bubble.
  7. Add the frothy dates to the mixing bowl.
  8. Pour the mixture into the dish.
  9. Bake in a pre heated oven for 25 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.
 

Temperature & cooking time:
200°C/Fan180°C/400°F/Gas 6

Dietary status:
Without Gluten , Without Soya, Without Wheat, Wholegrain.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

4 Reviews
5 stars: 4
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake

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By Miss Nicola Wetherell

13 Apr 2013 | 09:48 BST

Rating: CakeCakeCakeCakeCake

After scouring for hours to find a well-reviewed sticky toffee pudding recipe, we found this one and it was perfect! I am gluten and wheat intolerant and my boyfriend has a dairy allergy so it was an ideal recipe. We used a Bain Marie but the bottom was still a bit undercooked so next time I think we'll try without but still tasted amazing!

By Mrs Amanda Sherwood

28 Oct 2012 | 11:31 GMT

Rating: CakeCakeCakeCakeCake

Anna's review was very helpful. I followed her method and found that double the quantity was plenty for 8 people. I used self raising gluten free flour so I used half the quantity of baking powder. Even though the pudding sank in the middle as it cooled it still had a lovely texture.

By Dr Anna Scarna

03 Feb 2011 | 21:35 GMT

Rating: CakeCakeCakeCakeCake

Made this as a gluten-free pud for a dinner party and it was DIVINE! So good we all ate it. I cooked it in a bain marie instead of baking (place pudding bowl in a bigger bowl of hot water and then bake in oven). I made double quantities and cooked for 35 mins beforehand then another 10 before serving. Was lovely and light. Made a sauce from butter, syrup and sugar. Yum!

By Dr Linda Watson

27 Feb 2010 | 19:54 GMT

Rating: CakeCakeCakeCakeCake

My son's first attempt at baking on his own! This was delicious and will definitely be repeated. Made with wholemeal self-raising flour. Ran out of treacle so substituted golden syrup. Would probably chop up the dates next time. Very tasty with vanilla ice cream.