Image Not Found.

Sticky toffee header.jpg

Sticky Toffee Pudding

08 May 2020 at 16:54

Further to Matt kindly offering to teach me to cook with the first effort being a Carbonara, I am pleased to report that my first effort was fairly successful, not totally, but a reasonable attempt as judged by Jenny!

With my spirits and motivation now high, I am advancing to a new recipe recently emailed over to me by Matt, for a Sticky Toffee Pudding and given my very sweet tooth, I am extremely motivated to have a total success on this one!

Again, I thought that I would share with you the recipe and hope that if you enjoy baking or would simply like to have a go, you may enjoy his Sticky Toffee Pudding.

 Matt’s Sticky Toffee Pudding

 The name says it all 

Find me somebody who does not like a Sticky Toffee Pudding.  Sweet, syrupy warm sponge cake with lovely treacle-like dates, hot sauce drizzled all over it with some vanilla ice-cream…the ultimate comfort dessert for me. 

As with all things there is some room for interpretation, but invariably it is a date sponge cake. The secret to this recipe is the dates – try and use good quality dates, such as Medjool and I love the bergamot flavour that comes from cooking them in Earl Grey first. Also, I have found that blending the dates, then adding them to the mix, gives the sponge an added dimension and lovely texture. 

Maybe a slight variation on tradition, but I add some lime zest to the toffee sauce; it helps take the edge of the sickly sweetness (but not too much, after all, it’s not meant to be light!).

As with all recipes, try and use free range, farm assured eggs and good quality butter for the best results – the difference might be a pound or so over the recipe, but you will be pleased you spent it.

Enjoy with a nice cup of tea! 

Serves 8

110g unsalted butter, room temperature

100g light brown soft sugar

75g dark muscovado sugar

4 medium eggs

225g self-raising flour

1tsp bicarbonate of soda

225g Medjool dates, stones and any stalk removed

275g water

2 Earl Grey tea bags, or 10g loose Earl Grey


For the toffee sauce

125g unsalted butter

175g muscovado sugar

70g whipping cream

Pinch of sea salt

Zest of 1 lime



  1. Preheat your oven to 170c, Gas Mark 4. Line a baking tin with parchment paper.
  2. In a pan, add the water, dates and Earl Grey. Bring slowly to a simmer. When the dates are plump and hydrated, remove from the heat and allow to infuse for 30 minutes. It should look thick and syrupy. Bring back to a simmer, remove the tea bags (you can leave the loose leaf in if used) then transfer to a food processor and blend well until smooth.
  3. Whilst the dates are blending, cream the butter and sugars together until light and fluffy. Add the eggs one at a time, adding a little of the flour if the mix starts to split. When the eggs are all incorporated, fold in the flour and bicarb.
  4. Fold the date puree into the mix, then immediately pour into your lined baking tray. Cook for around 1 hour 10 minutes or until a fork comes out clean. Allow to cool, then cut into 8 nice portions.
  5. Whilst the sponge is baking, make your toffee sauce. Bring the cream to the boil, then whisk in the sugar, salt and lime zest. When all incorporated, remove from the heat and whisk in the butter bit at a time. Keep warm.
  6. The best way to heat up is covered in the microwave. Put your portioned sponge into a microwave-safe bowl and pour some of the sauce over the top. Reheat on full power until the sauce is bubbling. Serve with your choice of ice-cream, clotted cream or custard.