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More Nigella recipes

Sticky Toffee Pudding

by . Featured in AT MY TABLE
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Introduction

There is very little that can compare with the glory of a sticky toffee pudding. My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity.

It shouldn’t be eaten piping hot, but warm: once the sponge has been topped with a glaze of the sauce you should leave it for 30 minutes before serving, though you can easily leave it for up to an hour. I recommend serving this with the Salted Caramel Ice Cream - in fact, I positively urge you to. (And for Christmas, I suggest the brandified version.) The combination is truly joyous.

You will find it easier to measure the treacle if you dip the spoon into boiling water or run it under the hot tap first.

For US cup measures, use the toggle at the top of the ingredients list.

There is very little that can compare with the glory of a sticky toffee pudding. My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity.

It shouldn’t be eaten piping hot, but warm: once the sponge has been topped with a glaze of the sauce you should leave it for 30 minutes before serving, though you can easily leave it for up to an hour. I recommend serving this with the Salted Caramel Ice Cream - in fact, I positively urge you to. (And for Christmas, I suggest the brandified version.) The combination is truly joyous.

You will find it easier to measure the treacle if you dip the spoon into boiling water or run it under the hot tap first.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Sticky Toffee Pudding
Photo by Jonathan Lovekin

Ingredients

Makes: 9 generous slabs

Metric Cups

For the sponge

  • 200 grams soft dried pitted dates (roughly chopped)
  • 200 millilitres water from a freshly boiled kettle
  • 1 teaspoon bicarbonate of soda
  • 75 grams soft unsalted butter (plus more for greasing)
  • 2 x 15ml tablespoons black treacle
  • 50 grams dark muscovado sugar
  • 2 large eggs (at room temperature)
  • 150 grams plain flour
  • 2 teaspoons baking powder

For the sauce

  • 150 grams soft unsalted butter
  • 300 grams dark muscovado sugar
  • 1 x 15ml tablespoon black treacle
  • 200 millilitres double cream (plus more to serve)

For the sponge

  • 7 ounces soft dried pitted dates (roughly chopped)
  • ¾ cup water from a freshly boiled kettle
  • 1 teaspoon baking soda
  • 5 tablespoons soft unsalted butter (plus more for greasing)
  • 2 tablespoons black molasses
  • ¼ cup dark muscovado sugar
  • 2 large eggs (at room temperature)
  • 1¼ cups all-purpose flour
  • 2 teaspoons baking powder

For the sauce

  • 10 tablespoons soft unsalted butter
  • 1½ cups dark muscovado sugar
  • 1 tablespoon black molasses
  • ¾ cup heavy cream (plus more to serve)

Method

You will need 1 x approx 23cm / 9-inch square baking dish

  1. Preheat the oven to 180°C/160°C Fan/350°F and lightly grease your dish. Put the chopped dates, boiling water and bicarb into a bowl, give a stir and then leave for 10 minutes.
  2. Cream the butter and black treacle until well mixed, then add the sugar and mix again, beating out any lumps. Beat in an egg and keep beating - scraping down as necessary - until completely incorporated, then do likewise with the other egg. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
  3. Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
  4. Pour and scrape into your prepared dish or cake tin and bake in the oven for 30-35 minutes, or until a cake tester comes out clean.
  5. While the pudding's in the oven, you can make the sauce. Melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter's melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it's bubbling and hot, take it off the heat.
  6. As soon as it's out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.
  7. Leave for 20-30 minutes, or up to an hour is fine, then take to the table, with the rest of the sauce in a jug, and cream to serve.

You will need 1 x approx 23cm / 9-inch square baking dish

  1. Preheat the oven to 180°C/160°C Fan/350°F and lightly grease your dish. Put the chopped dates, boiling water and bicarb into a bowl, give a stir and then leave for 10 minutes.
  2. Cream the butter and black molasses until well mixed, then add the sugar and mix again, beating out any lumps. Beat in an egg and keep beating - scraping down as necessary - until completely incorporated, then do likewise with the other egg. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
  3. Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
  4. Pour and scrape into your prepared dish or cake tin and bake in the oven for 30-35 minutes, or until a cake tester comes out clean.
  5. While the pudding's in the oven, you can make the sauce. Melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter's melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it's bubbling and hot, take it off the heat.
  6. As soon as it's out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.
  7. Leave for 20-30 minutes, or up to an hour is fine, then take to the table, with the rest of the sauce in a jug, and cream to serve.

Additional Information

MAKE AHEAD/STORE:
Refrigerate leftovers as soon as possible, covered tightly with cling film, for up to 5 days. Store the sponge and extra sauce separately. Reheat sauce gently in a saucepan. The sponge can be reheated on low power in a microwave for 1-2 minutes according to the manufacturer's instructions.

MAKE AHEAD/STORE:
Refrigerate leftovers as soon as possible, covered tightly with cling film, for up to 5 days. Store the sponge and extra sauce separately. Reheat sauce gently in a saucepan. The sponge can be reheated on low power in a microwave for 1-2 minutes according to the manufacturer's instructions.

Tell us what you think

What 9 Others have said

  • I've made this properly for Christmas, and now in this time of baking for a bit of comfort did it with a few minor tweaks honey for treacle, warming spice to replace the depth of treacle (cin. ginger, nutmeg) and added maldon salt to the sauce for a bit of twist. Best part was tea while it baked and a moment of calm accomplishment.

    Posted by Hartna on 16th April 2020
  • I tried this today with gluten free flour and it worked perfectly! I just added a dash extra water to help with dryness that so often comes with a gluten free bake but that’s it. I will be making this again very soon!!

    Posted by MMcMahon on 12th April 2020
  • I have been craving Sticky Toffee Pudding for the past few weeks and this has absolutely satisfied this desire. I used maple syrup instead of black treacle. We paired this with Nigella’s coffee ice cream. In my opinion the perfect combination.

    Posted by Jolandi on 12th April 2020
  • Wow, this should be in quarantine, delicious. Nigella does it again. I used dark brown sugar not muscovado, came out great.

    Posted by Mattrobx on 7th April 2020
  • Totally wonderful, feel good dessert. Didn’t look like it was going to work when I was beating in the eggs but it was a triumph. My flatmate was impressed. Didn’t have all the right ingredients and it still worked. Used dark Demerara instead of muscovado sugar and milk and butter instead of the cream. Still brilliant. Had me punching the air after 3 mouthfuls. Brightened my quarantine time...

    Posted by helenp7 on 1st April 2020
  • Sticky. Toffee. Pudding. Three of the greatest words in the English language. This is rich, indulgent and so comforting. The recipe makes a large amount of sauce but the leftovers were fantastic on my morning porridge!

    Posted by BunnyMayfair on 9th June 2019
  • I love Sticky Toffee Pudding, and when I saw this recipe I decided to try to make it myself. It is delicious, it is an easy to follow recipe. This is the second time I have made it (in 7 days) & have had rave reviews from my family. Thank you Nigella, a great desert for a Sunday family dinner.

    Posted by bridget13 on 18th March 2018
  • I'd never eaten tasted a STP before but made this as it's hubby's most favourite and we had friends over for dinner last night. I was stuck as wanted to make it in advance so compromised and made the sponge up and left it until they arrived before baking it, I'd also made the sauce which I gently reheated in the microwave prior to adding over the top once baked and to serve. It was a mega hit and is going to be made many times I'm sure, thank you Nigella!

    Posted by McKinkle on 14th January 2018
  • Oh my goodness, just made this sticky toffee pudding recipe for the first time, super easy and tasted great. Very sweet and would consider only making half the sauce next time but was a real hit with everyone.

    Posted by Tingles on 27th December 2017
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