Sticky Toffee Pudding

If you like a sponge pudding you will love this. An old-school classic and top pudding.


  1. Preheat the oven to 180C/350F/gas 4. Grease a 28x18x2.5 cm/11x7x 1in baking tin with extra butter.
  2. Chop the dates. Tip them into a pan with the water. Put the pan onto very low heat. Simmer the two for 5 minutes, stirring occasionally to prevent sticking. Remove from the heat.
  3. Add the bicarbonate of soda to the pan. Set the mix aside.
  4. Tip the butter and sugar into a mixing bowl. Use a wooden spoon to soften it up. Now cream the two together vigorously using a wooden spoon or electric beater for 3 minutes or more. You want a light, white creamy sponge mix and this process introduces the air.
  5. Sift the flour and have it at hand in case you need it when you introduce the egg to the butter/sugar.
  6. Beat the eggs together well. Drip the egg a very little at a time into the creamy butter/sugar, beating constantly as you go. Too fast and too much and you risk the mix curdling. Beat furiously on, adding a big pinch of your flour to the mix, if this should happen.
  7. When the egg is in, sift in the flour then add the date mix and vanilla extract. Stir everything together with a large metal spoon using large light scooping movements to retain the air


  1. Spoon the mix evenly into the tin. Bake for 30 minutes or until the sponge has risen and is springy when you touch the centre. Remove and cut into squares. Keep warm.
  2. Sauce: melt the butter, syrup, sugar in a small pan over low heat. Boil for 1 minute. Add the cream. Pour over the pudding immediately.


  1. Serve in warm bowls with the sauce and a touch of vanilla ice-cream if you like.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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