The Ultimate Sticky Toffee Pudding

Pre-heat oven to: 180°C/350°F/Gas 4
Time in oven: 35 minutes
Serves: 8-10


2 oz/50g margarine
5 oz/150g caster sugar
5 oz/150g dates, stoned & chopped
¼ pt/150ml water
½ large can evaporated milk
1 tsp bicarbonate of soda
2 eggs
5 oz/150g S.R. flour

Toffee Sauce:
2 oz/50g butter
6 oz/175g brown sugar
½ large can evaporated milk


1. Grease a medium-sized oven-proof dish, or ramekin dishes for individual puddings.
2. In a microwave jug, bring to the boil dates, evaporated milk and water.
3. Remove from heat and add bicarbonate of soda. Allow to cool.
4. Beat margarine and caster sugar together.
5. Gradually beat in eggs and flour.
6. Stir in date mixture.
7. Pour into dish(es) and bake for approximately 35 minutes. A shorter time will be required for ramekins. Test with skewer.
8. Place all sauce ingredients into pan and bring to the boil, stirring continuously. Simmer for 2-3 minutes and pour over pudding.
9. Serve with double cream or ice cream.
Note: This pudding can be made in advance and then reheated in the microwave for a few minutes, but take care not to overheat. Sauce can be served separately if liked.

Rena Maclean, Smithton-Culloden