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Easy Sticky Toffee Pudding

by . Featured in NIGELLA BITES
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Introduction

This is just what you want for a Sunday lunch, cosy and comforting and indulgent.

You might need a brisk walk afterwards!

This is just what you want for a Sunday lunch, cosy and comforting and indulgent.

You might need a brisk walk afterwards!

Easy Sticky Toffee Pudding
Photo by Francesca Yorke

Ingredients

Serves: 6-8

Metric Cups

For the Cake

  • 100 grams dark brown muscovado sugar
  • 175 grams self-raising flour
  • 125 millilitres full fat milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 50 grams unsalted butter (melted)
  • 200 grams chopped dates

For the Sauce

  • 200 grams dark brown muscovado sugar
  • approx. 25 grams unsalted butter (in little blobs)
  • 500 millilitres boiling water

For the Cake

  • ½ cup dark brown sugar
  • 1¼ cups self-raising flour
  • ½ cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter (melted)
  • 1½ cups chopped dates

For the Sauce

  • 1 cup dark brown sugar
  • 2 tablespoons unsalted butter (in little blobs)
  • 2 cups boiling water

Method

  1. Preheat the oven to 190°C/gas mark 5/375ºF and butter a 1½ litre / 6 cups capacity pudding dish.
  2. Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring - just with a wooden spoon - to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.
  3. Sprinkle over the 200g / 1 cup of dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.
  1. Preheat the oven to 190°C/gas mark 5/375ºF and butter a 1½ litre / 6 cups capacity pudding dish.
  2. Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring - just with a wooden spoon - to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.
  3. Sprinkle over the 200g / 1 cup of dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.

Tell us what you think

What 37 Others have said

  • Never needed to adjust or change a thing! Been making this since I first found the recipe and it’s the dessert I get asked to make the most! Absolutely scrummy.

    Posted by Blondenigella on 9th December 2017
  • Made this for friends last night. Veganised it with a flax seed egg (I suspect a mashed banana would work too), soya milk, oil rather than the melted butter (used margarine on top) and added in some molasses and cinnamon for flavour. From the spongy, moist cake to the sticky sauce (a perfect amount!) it was an utter delight and easy to make with guests around, rather than fussing over a separate sauce. It has been written into our family recipe book to make again and I'm already looking forward to it!

    Posted by feathersparks on 29th May 2017
  • Best ever sticky toffee pudding recipe - not only because of how easy it is but how successful it is every time and how fab it tastes. Been making it for years and it's become one of my signature desserts that people ask me to make!

    Posted by AndiBLondon on 12th May 2017
  • Very easy and tasty. I made it gluten free with Doves Farm SR flour, added 1/4 tsp xanthan gum and increased the milk to 150ml, which was perfect. My little boy didn't like the pieces of date (even though I chopped as fine as I could) so may try pureeing them next time.

    Posted by Mrs_W on 6th March 2017
  • Lovely and great to find a simple one without the treacle, easy to make think I will try with less dates as a little overpowering for us. Thank you Nigella, awesome recipe xx

    Posted by Lianne152002 on 23rd September 2016
  • I just loved it :) I'm very happy to try English recipes.

    Posted by PaulaCristina on 1st June 2016
  • Gorgeous! Was a huge success at family Sunday lunch today with 4 generations ...once cooked I left it on Warm setting in oven for over 2hours and it just got better - was wolfed down by all.

    Posted by Mrsi on 10th January 2016
  • Absolutely beautiful! I made some amendments: - increased the dates to 250g - reduced the dark brown sugar to 1/2 cup for the sauce - reduced the amount of boiling water to 400ml This is great with fresh whipped cream with vanilla bean paste...yummy!

    Posted by Cucina, Cibo e Vino on 29th September 2015
  • Very tasty with ice-cream. As a greedy person I'd lean towards it serving 6 rather than 8 because I halved the recipe and the 4 servings were on the small size (ie: I could easily have eaten 2) but this is down to personal preference. It worked well made in advance too: I did everything but add the boiling water in the morning, then added the water and chucked it in the oven as we sat down to dinner.

    Posted by kemery82 on 1st September 2015
  • I have been looking recently for this recipe. There's hundreds out there but this is The One. But I always used Golden Syrup in the recipe I had, and cooked it on the stovetop with a lid on the saucepan to steam it, for about 40 minutes. My sons loved it. Since I sourced an outlet for GS I'm going to try modifying the recipe by substituting that. I have used raisins or dates for the dried fruit. I have also seen it cooked in a bain marie in muffin pans, which is a good idea for those who live alone. Look forward to trying this recipe. Thank you, Nigella.

    Posted by Madre on 26th July 2015
  • I made this a few weeks back when I had friends for Sunday lunch. I was a bit sceptical as it looked so easy to make. It was easy and it was amazing. I will be making it again.

    Posted by on 28th March 2015
  • This is awesome, so easy to make and totally delicious. I doubled the recipe and it was fine. I would probably use less water next time though as the sauce wasn't very thick.

    Posted by Scotty_81 on 18th March 2015
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