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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
De-seed and chop the dates, add to a pot with the bicarb soda and boiling water. Simmer until it foams up, then turn off the heat and set aside.
Add the butter and sugar to a large bowl and cream together.
Add the eggs and vanilla, and mix.
Sift in the flour in 2 parts while mixing to form a thick batter.
Add the whole contents of the pot (including the water) and combine with a spatula.
Bake for 30-35 minutes at 180°C (fan).
Leave to cool for at least 20 minutes before serving.
Melt the butter in a pot.
Add the sugar and stir once. Leave for 5 minutes until the sugar has melted, then stir in the cream over a low heat.
Top the cake with the sauce and ice cream, and enjoy.
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Ensure the dates are finely chopped for a smoother cake texture.
For a richer flavor, use high-quality vanilla extract.
Can I use regular cream instead of double cream?
Double cream is recommended for its richness, but you can use regular cream if needed.
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean.
Can I make the sauce in advance?
Yes, you can prepare the sauce in advance and reheat it gently before serving.
What can I serve with Sticky Toffee Pudding?
It pairs well with vanilla ice cream or whipped cream.
Can I freeze Sticky Toffee Pudding?
Yes, you can freeze the cake and sauce separately. Thaw and reheat before serving.
