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Recipe: Sticky toffee pudding with a salted caramel sauce


This truly British pud is the perfect mix of moist sponge and a sweet, salty, gooey sauce. Serve with a dollop of creamy vanilla ice cream or cream

A serving of sticky toffee pudding




For the pudding
90g butter, softened, plus extra for greasing
150g light muscovado sugar

2 eggs, beaten
1 tbsp coffee extract
175g self-raising flour
1 tsp baking powder
175g stoned dates, roughly chopped
90g walnuts, roughly chopped
175ml hot water


For the toffee sauce
125g butter
175g light muscovado sugar
90ml double cream
2g sea salt


Vanilla ice cream or cream to serve



1. Butter a deep 18cm (7in) square cake tin and line the bottom with baking parchment.

2. Put the butter, sugar, eggs, coffee extract, flour and baking powder into a large bowl. Beat well until smooth and thoroughly blended.

3. Stir in the dates and walnuts and then the measured hot water. Pour the mixture into the cake tin.

4. Bake in a preheated oven at 180°C (160°C fan, gas mark 4) for 45–50 minutes until the pudding is well risen, browned on top and springy to the touch.

5. About ten minutes before the pudding is ready, start preparing the toffee sauce. Put the butter and sugar into a small saucepan and heat gently, stirring until the butter has melted and the sugar dissolved. Stir in the cream and sea salt and heat gently to warm through.

7. Cut the pudding into six even-sized squares and transfer to serving plates. Spoon over the toffee sauce and serve with a dollop of vanilla ice cream or cream.


Cook’s tip: Make the most of the toffee sauce and serve with other hot or cold desserts, such as steamed puddings or ice cream.