Sticky Toffee Pudding

Sticky Toffee Pudding

Reemol Bony


  1. 90 gm butter , softened
  2. 150 gm muscovado sugar light
  3. 2 eggs , beaten
  4. 1 tbsp cofee extract
  5. 175 gm self-raising flour
  6. 1 tsp baking powder
  7. 175 gm dates stoned , roughly chopped
  8. 90 gm walnuts , roughly chopped
  9. 175 ml water hot
  10. sauce Toffee :
  11. 125 gm butter
  12. 175 gm muscovado sugar light
  13. 6 tbsps cream double
  14. 60 gm walnuts , roughly chopped


45 mins
  1. Add Photo

    Butter the cake tin and line the bottom with wax paper.

  2. Add Photo

    Put the butter, sugar, eggs, coffee extract, flour and baking powder into a large bowl. Beat well until smooth.

  3. Add Photo

    Stir in the dates, walnuts and hot water. Pour the mixture into the tin.

  4. Add Photo

    Bake in a preheated oven at 180° for 45 minutes untill the pudding is well risen, browned on top.

  5. Add Photo

    Make the toffee sauce: put the butter and sugar into a small pan and heat gently, stirring, until the butter has melted and the sugar dissolved. Add cream and walnuts and heat gently.

  6. Add Photo

    Then pour over the pudding.

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