Uploaded October 2020 | Updated September 2026, 2 weeks ago
How to make an easy luxuriously succulent warm sticky toffee pudding and caramel sauce.
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This is a super simple recipe that packs a real toffee punch. It lasts for several days and keeps really well. The best way to eat it is with ice cream of your choice, I like a Carmel ice cream and warm caramel sauce!
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Recipe
My kitchen temp: 25c
If you find the recipe useful please subscribe to support the channel - Subscribe: youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1
Method - Sticky pudding (Sauce below)
Oven temperature: 175c / 350f
Oven setting: bake mode with no fan (top and bottom heat)
Cooking time: 1 hour
Position in oven: Lower third
Baking tray dimensions: 25.5cm long x 16.5cm wide x 4.5 cm deep
260g of dates with the stones removed (you don’t need to chop them)
400g / ml of water (I boil mine in the kettle then add it to the saucepan)
7g / 1 heaped tsp of bicarbonate of soda
100g of caramel sauce (recipe below)
260g Caster sugar
75g Unsalted butter (room temp)
Splash of vanilla essence (about a teaspoon but may vary depending on the strength)
3 eggs
260g of self raising flour
Remove the stone from the dates but don’t chop them. Add them to a pan and cover with the water. Simmer for five minutes.
Remove from the heat and add the bicarbonate of soda and stir. Once the mixture has cooled down but is still warm to the touch add in the caramel sauce and stir in gently. Leave to cool completely.
Note on the dates: Try to buy the best quality dates you can find. They should still be nice and plump and juicy. In my opinion it’s best to avoid the dried dates that are packed in sugar. If you can only find the sweetened dried dates then reduce the sugar content in the recipe a little.
In a bowl combine the butter, sugar and vanilla essence. Cream together until lighter in colour and fluffy.
Whisk in the eggs one by one and then using a spatular fold in the flour. Once combined whisk on slow speed to make sure the ingredients are well combined.
Give the cooled date mixture a quick stir and add to the bowl. Gently fold together. Again make sure everything gets well incorporated but try to be gentle so you don’t break the dates up completely. It’s nice to have some pieces if date running through the pudding for texture.
Bake in the preheated oven for an hour. Remember that oven heats can vary, the best way to know when your pudding is ready is to use a thermometer. I remove the pudding at 93-94c / 200f. You can use a wooden skewer to test but it’s not as accurate. Don’t try to remove from the oven until the top / middle feels firm to a very gentle touch. Otherwise the centre may collapse.
Leave to cool on a wire rack. This pudding really benefits from an overnight rest wrapped tightly in clingfilm.
Caramel sauce recipe:
150g / ml of water
250g of caster sugar
265g heavy cream (around 35% fat)
50g butter
Important:
Use a high sided saucepan
Warm your cream before adding to the caramel. Do NOT add cold cream from the fridge
Add the water to a high sided saucepan and then add the sugar. Try not to stir this mixture until you add the cream.
Heat the water and sugar until the sugar starts to dissolve and the water simmers. Continue to simmer until the mixture turns golden brown. This takes approximately 10 minutes but times may vary
Then gently and CAREFULLY add in the cream while whisking. Continue to cook for a couple of minutes until the sauce thicken slightly. Remove from the heat and whisk in the butter.
Leave to cool and store in a container.
Serve warm, choose your favourite ice cream and top with the warm caramel sauce.
How to make an easy luxuriously succulent warm sticky toffee pudding and caramel sauce.
Join the email community:
https://www.culinaryexploration.eu/community
Follow the testing and preparation of my recipes and videos with Instagram stories: instagram.com/culinary_exploration
This is a super simple recipe that packs a real toffee punch. It lasts for several days and keeps really well. The best way to eat it is with ice cream of your choice, I like a Carmel ice cream and warm caramel sauce!
-------------------------------------------------------------
Recipe
My kitchen temp: 25c
If you find the recipe useful please subscribe to support the channel - Subscribe: youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1
Method - Sticky pudding (Sauce below)
Oven temperature: 175c / 350f
Oven setting: bake mode with no fan (top and bottom heat)
Cooking time: 1 hour
Position in oven: Lower third
Baking tray dimensions: 25.5cm long x 16.5cm wide x 4.5 cm deep
260g of dates with the stones removed (you don’t need to chop them)
400g / ml of water (I boil mine in the kettle then add it to the saucepan)
7g / 1 heaped tsp of bicarbonate of soda
100g of caramel sauce (recipe below)
260g Caster sugar
75g Unsalted butter (room temp)
Splash of vanilla essence (about a teaspoon but may vary depending on the strength)
3 eggs
260g of self raising flour
Remove the stone from the dates but don’t chop them. Add them to a pan and cover with the water. Simmer for five minutes.
Remove from the heat and add the bicarbonate of soda and stir. Once the mixture has cooled down but is still warm to the touch add in the caramel sauce and stir in gently. Leave to cool completely.
Note on the dates: Try to buy the best quality dates you can find. They should still be nice and plump and juicy. In my opinion it’s best to avoid the dried dates that are packed in sugar. If you can only find the sweetened dried dates then reduce the sugar content in the recipe a little.
In a bowl combine the butter, sugar and vanilla essence. Cream together until lighter in colour and fluffy.
Whisk in the eggs one by one and then using a spatular fold in the flour. Once combined whisk on slow speed to make sure the ingredients are well combined.
Give the cooled date mixture a quick stir and add to the bowl. Gently fold together. Again make sure everything gets well incorporated but try to be gentle so you don’t break the dates up completely. It’s nice to have some pieces if date running through the pudding for texture.
Bake in the preheated oven for an hour. Remember that oven heats can vary, the best way to know when your pudding is ready is to use a thermometer. I remove the pudding at 93-94c / 200f. You can use a wooden skewer to test but it’s not as accurate. Don’t try to remove from the oven until the top / middle feels firm to a very gentle touch. Otherwise the centre may collapse.
Leave to cool on a wire rack. This pudding really benefits from an overnight rest wrapped tightly in clingfilm.
Caramel sauce recipe:
150g / ml of water
250g of caster sugar
265g heavy cream (around 35% fat)
50g butter
Important:
Use a high sided saucepan
Warm your cream before adding to the caramel. Do NOT add cold cream from the fridge
Add the water to a high sided saucepan and then add the sugar. Try not to stir this mixture until you add the cream.
Heat the water and sugar until the sugar starts to dissolve and the water simmers. Continue to simmer until the mixture turns golden brown. This takes approximately 10 minutes but times may vary
Then gently and CAREFULLY add in the cream while whisking. Continue to cook for a couple of minutes until the sauce thicken slightly. Remove from the heat and whisk in the butter.
Leave to cool and store in a container.
Serve warm, choose your favourite ice cream and top with the warm caramel sauce.
