British Desserts

Sticky toffee pudding


  • 50g dark muscovado sugar
  • 50g light muscovado sugar
  • 175g self raising flour
  • 125ml full fat milk
  • 1 egg
  • 1 tsp vanilla extract
  • 50g butter, melted
  • 100g chopped rolled dates
  • 100g sultanas
  • Sauce:
  • 100g dark muscovado sugar
  • 100g light muscovado sugar
  • Approx 25g unsalted butter in little blobs
  • 500ml boiling water


Preheat oven to 190C. Butter a large pudding dish.
Combine the 50g dark and light muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates and sultanas and then scrape into the pudding dish.

Sprinkle over the other sugar and dot with the butter. Pour over the boiling water and transfer to the oven. Cook for 45 minutes although it may need 5-10 mins more. The top of the pudding should be springy and spongy when cooked.

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