Australian Sticky Toffee Pudding

Australian Sticky Toffee Pudding

Rating: 31


  • 1 cup dates (180g) -- pitted and chopped
  • 1 tsp bicarbonate of soda
  • 1 cup boiling water
  • 2 TBSP butter
  • 1 cup soft brown sugar (150 g)
  • 2 eggs.
  • 1 1/2 cups self-raising flour (180 g) -- sifted
  • Toffee Sauce:
  • 1 cup soft brown sugar (150 g)
  • 3/4 cup light whipping cream.
  • 1/2 tsp vanilla
  • 2 TBSP butter


  • Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top
  • and leave to stand. Cream butter and sugar until pale, then add eggs one
  • at a time, heating well after each addition. Gently fold in sifted flour,
  • stir in the date mixture, and pour into a lightly buttered 18cm or 7"
  • square or round cake tin. Bake in a preheated oven (180 C) for 30-40
  • minutes, until an inserted skewer comes clean.
  • Combine sugar, cream, vanilla essence and butter in a saucepan, bring to
  • the boil, stirring, and simmer for five minutes. Set aside until ready to
  • serve, then quickly reheat when needed. Cut pudding into squares and place
  • each square in the centre of a warm dinner plate. Pour hot toffee sauce
  • over each square and serve with fresh cream.