Suzie Lee’s Sticky Toffee Pudding

Tue, 9 December 2025

INGREDIENTS

Pudding

300g pitted chopped dates

1 tsp baking soda

Approx 350ml of boiling water

125g of butter softened

200g soft brown sugar

1 tsp of vanilla extract

2 large eggs

225g cups self raising flour- sieved

½ tsp baking powder -sieved Toffee sauce

225g cup of salted butter

125g of soft brown sugar

Approx 450ml of double cream/whipping cream

1 tsp vanilla extract

 

METHOD

1. Preheat oven 180.C.

2. Place dates and baking soda and water into a saucepan – bring to boil for about 5 min. Then blitz with hand blender to a smooth liquid.

3. Cream the butter, sugar, eggs, flour, vanilla and baking powder

4. Then put the liquid to the batter to make a thinner batter.

5. Place into greased and large tin– bake for about 20 min till skewer comes out clean, wait 5 min in tin and put onto cooling rack

6. Make the toffee sauce by putting all ingredients into a pot until bubbling, then put into jug.

7. Pour some of the toffee sauce on top of the pudding and put back into the oven for 5-10 min until bubbling.

8. Then serve with the ice cream or custard and more sauce.

Alternatively these can be made into mini puddings! And that about 15 min to bake in the oven. Great to reheat from cold and from frozen if you don’t eat them all!