Sticky Toffee Pudding

Sticky Toffee Pudding


  1. Preheat the oven to 140oC/285oF.
  2. Cut the dates in half, remove the pits and cut into ½-cm/¼-inch thick slices.
  3. Peel the ginger and finely slice. Mix the dates and ginger with the marga-rine and the unrefined sugar to form a smooth mixture. Add the remaining ingredients and fold into the date mixture.
  4. Fill a non-greased cake tin with the mixture and bake in the middle of the preheated oven for 40–50 minutes.
  5. In the meantime, boil down the ingre-dients for the sauce by half in a small pan on a low heat for 5–8 minutes.
  6. Pour the warm sauce over the still warm pudding and allow to cool.



Won't the pudding stick to the tin if using a non-greased cake tin for this as per the recipe?

7 years ago


Such a perfect pudding and a great recipe - followed exactly and it was great! I always loved this dessert in the London restaurant and now that I've moved away I can still enjoy it! Thank you!

7 years ago