Hamdi Saidani This Hairy Bikers Sticky Toffee Pudding Recipe is a moist and buttery dessert, which includes pitted dates and a homemade toffee sauce. It’s a classic, foolproof recipe, ready in about 50 minutes.
Jump to RecipeHairy Bikers Sticky Toffee Pudding Recipe Ingredients
For the Pudding:
- 175g pitted dates, chopped
- 1 tsp bicarbonate of soda
- 175ml boiling water
- 75g unsalted butter, softened
- 150g dark muscovado sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175g self-raising flour
For the Toffee Sauce:
- 125g light muscovado sugar
- 100g unsalted butter
- 2 tbsp black treacle
- 150ml double cream
How To Make Hairy Bikers Sticky Toffee Pudding Recipe
- Prepare the dates: In a bowl, combine chopped dates, bicarbonate of soda, and boiling water. Let it sit for 20 minutes to soften.
- Make the batter: Preheat oven to 180°C (160°C fan). Cream butter and dark muscovado sugar until light. Beat in eggs and vanilla. Fold in flour, then add the soaked date mixture.
- Bake the pudding: Pour into a greased 2-litre ovenproof dish. Bake for 30-35 minutes, or until a skewer comes out clean.
- Make the sauce: While pudding bakes, melt the light muscovado sugar, butter, and treacle in a saucepan. Boil for 2-3 minutes, then stir in cream and remove from heat.
- Serve: Pour half the hot sauce over the warm pudding. Serve the rest on the side.
Recipe Tips
- Can I make it in advance? Yes, bake the pudding and make the sauce ahead, then reheat gently before serving.
- What’s the best dish size? A 2-litre ovenproof dish is ideal for even baking.
- Can I use golden syrup instead of treacle? Yes, but the flavor will be slightly lighter.
- How to serve it: Best served warm with extra sauce and a scoop of vanilla ice cream or custard.
- Can I freeze it? Yes, both the pudding and sauce freeze well for up to 2 months.
What To Serve With Sticky Toffee Pudding
This indulgent dessert pairs beautifully with:
- Vanilla ice cream
- Pouring cream
- Custard
- Clotted cream
- Chopped toasted pecans or walnuts
How To Store Sticky Toffee Pudding
Refrigerate: Cover and store in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Freeze: Wrap individual portions and freeze for up to 2 months. Defrost and reheat before serving.
Sticky Toffee Pudding Nutrition Facts
- Calories: 580 kcal
- Total Fat: 35g
- Saturated Fat: 22g
- Cholesterol: 130mg
- Sodium: 300mg
- Total Carbohydrate: 65g
- Dietary Fiber: 2g
- Sugars: 50g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this in muffin tins for individual servings?
Yes, reduce the baking time to 20-25 minutes and test with a skewer.
Why is my pudding dense?
Overmixing the batter can deflate the rise—fold gently for a lighter texture.
What if I don’t have black treacle?
Use golden syrup or molasses as a substitute.
Can I reduce the sugar?
Yes, but it may slightly affect texture and sweetness.
Is it suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
Try More Recipes:
Hairy Bikers Sticky Toffee Pudding Recipe
Course: DessertCuisine: American8
servings15
minutes35
minutes580
kcalA rich and moist date sponge cake topped with buttery homemade toffee sauce—an irresistible British dessert.
Ingredients
- Pudding:
175g pitted dates, chopped
1 tsp bicarbonate of soda
175ml boiling water
75g unsalted butter
150g dark muscovado sugar
2 large eggs
1 tsp vanilla extract
175g self-raising flour
- Toffee Sauce:
125g light muscovado sugar
100g unsalted butter
2 tbsp black treacle
150ml double cream
Directions
- Soak dates with soda and boiling water. Set aside 20 mins.
- Cream butter and sugar, beat in eggs and vanilla. Fold in flour, then date mixture.
- Bake in a greased 2L dish at 180°C for 30-35 mins.
- For sauce: Melt sugar, butter, treacle. Boil 2-3 mins. Stir in cream.
- Pour half the sauce over warm pudding, serve remainder on side.