Sticky Toffee Pudding

  • 10 Portions

    Pitted Dates 150g

    Cold Water 250ml

    Bicarbonate of Soda 1 tsp

    Margarine 45g

    Soft Brown Sugar 130g

    Free Range Eggs 2

    Plain Flour 140g

    Baking Powder 1 tsp


    Margarine 100g

    Double Cream 100ml

    Soft Brown Sugar 100g


  • 50 Portions

    Pitted Dates 750g

    Cold Water 1.25 litre

    Bicarbonate of Soda 4.5 tsp

    Margarine 225g

    Soft Brown Sugar 650g

    Free Range Eggs 9

    Plain Flour 700g

    Baking Powder 4.5 tsp


    Margarine 500g

    Double Cream 500ml

    Soft Brown Sugar 500g


  • 100 Portions

    Pitted Dates 1.5kg

    Cold Water 2.5 litre

    Bicarbonate of Soda 9 tsp

    Margarine 450g

    Soft Brown Sugar 1.3kg

    Free Range Eggs 17

    Plain Flour 1.4 kg

    Baking Powder 9 tsp


    Margarine 1kg

    Double Cream 1 litre

    Soft Brown Sugar 1kg


  1. Combine the water, pitted dates and bicarbonate of soda in a pan and bring to the boil, simmer for 10 minutes then blend using a stick blender
  2. In a planetary mixer, add the margarine and soft brown sugar and mix very well for 5 minutes
  3. In a large pan add the water/date mixture, margarine and brown sugar mixture, plain flour and baking powder, and the eggs
  4. Blend until smooth using a stick blender
  5. Transfer mixture into baking tins and cook for 25 minutes at 180˚C or until the cake springs back to the touch and a skewer comes out clean
  6. In a separate pan add the margarine, double cream and soft brown sugar and leave on a low heat whisking regularly until its simmering
  7. Serve the cake and the sauce separately and warm
Key Points
  • If you have butter available you could switch it out instead of margarine for the sauce.
  • You could double up on this recipe and freeze some cakes down for future use

Wheat, Milk, Eggs, Sulphites