Rich’s Sticky Toffee Pudding

Rich’s Sticky Toffee Pudding

To celebrate #NationalStickyToffeePuddingDay Rich is back and sharing his recipe for the ultimate, gooey sticky toffee treat.

Filled with delicious dates and drizzled with a sticky, salted caramel sauce this classic British pud is a must make.

Proof is in the pud…

…but you will also need the following, to create this perfect pud:

For the Sticky Toffee Pudding you’ll need:

  • 250g butter
  • 750g caster sugar
  • 8 Eggs
  • 800g self-raising flour
  • 1,200g water
  • 750g dried dates
  • 20g bicarbonate of soda

For the Salted Caramel Sauce you’ll need:

  • 1,800g whipping cream
  • 300g treacle
  • 225g dark brown sugar
  • 2 ½ teaspoons salt

How to create this delicious dessert…

Creating your Sticky Toffee Pudding:

  • Firstly, pre-heat your oven to 140 degrees.
  • Then add your 20g bicarbonate of soda and 750g dried dates together.
  • Next bring your water to the boil and then pour over the dates.
  • Allow your dates to soak in the water for 10 minutes before blending into a fine puree.
  • Then cream together your 250g butter and 750g caster sugar until smooth and pale.
  • Slowly, add the eggs one at a time in with your butter and sugar, mixing as you go.
  • Next add the flour and date puree to the mixture.
  • Spray the moulds with oil spray.
  • Fill each mould with 100g of the mixture.
  • Finally bake in the oven on 140 degrees for 20 – 25 minutes. You can check if the pudding is cooked by using a skewer or knife, pop into the middle of the pudding and if it comes out clean then the puddings are done.

Creating your Salted Caramel Sauce:

  • Place all of the ingredients into a saucepan and gently bring them to the boil.
  • Let the mixture simmer until everything has melted and the consistency is of a runny sauce.


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