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Sticky ‘Bonfire’ Toffee Pudding


A tasty treat for Bonfire Night.

Sticky ‘Bonfire’ Toffee Pudding

Sticky ‘Bonfire’ Toffee Pudding

Makes 6 portions


75g soft butter

75g dark brown sugar

200g self raising flour

90g black treacle/molasses

2 medium eggs

1 vanilla pod

200g dates (stones removed)

1 tsp bicarbonate of soda



  1. Line a baking tin with greaseproof paper.
  2. Cream the butter and sugar together until pale and fluffy.
  3. Add the treacle and mix well.
  4. Split the vanilla pods with a knife and scrape the seeds. Mix with the eggs and gradually add to the sugar and butter mixture, mixing well.
  5. Add the flour and fold through until well combined.
  6. Boil the dates with 300g of water and then blend the dates and water together in a blender.
  7. Add the bicarb to the hot mix and then fold through the rest of the mixture.
  8. Pour into the lined baking tin and bake at 180C for approximately 20 minutes or until hot in the centre and firm when pressed.



90g butter

180g dark brown sugar

8g/2 tsp Maldon sea salt

240ml double cream

1 tsp vanilla extract

  1. Melt the butter in a heavy based saucepan
  2. Add the remaining ingredients and stir well to make sure it is all blended.
  3. Bring to the boil and simmer for 5 minutes.
  4. Serve the sauce with the pudding. Enjoy!