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Pre-heat your oven to 180°C / 350°F.

Soak the 100g chopped dates and 1/2 teaspoon baking soda in 100ml hot (boiled) water for ten minutes.

To a blender, add the soaked date mix, 2 tablespoons milk, 3 tablespoons veg/neutral oil, 40g soft light brown sugar, and 2 tablespoons black treacle. Blend until the mixture is smooth.

In a large bowl, sieve and mix the 90g flour, 1/8 teaspoon ground ginger, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Pour the blended wet ingredients into the bowl with the dry ingredients. Whisk until just combined, being careful not to over whisk.

Add the batter to a small greased baking tray (17x13cm). Bake for 25 minutes, or until a knife inserted into the center comes out clean.

While the sponge is baking or after it's out, make the toffee sauce. Add all the toffee sauce ingredients (40g soft light brown sugar, 35g butter, 40g double cream) to a saucepan and combine until all ingredients are mixed together and the sugar is melted. Alternatively, you can make the sauce in a microwave.

Once the sponge is removed from the oven, poke holes in it (as shown with a straw/skewer). Pour the warm toffee sauce generously on top of the sponge.

Serve the sticky toffee pudding warm with cold vanilla bean ice cream and enjoy. The combination of cold and warm is described as "non-negotiable" and "so, so good."


Pre-heat your oven to 180°C / 350°F.

Soak the 100g chopped dates and 1/2 teaspoon baking soda in 100ml hot (boiled) water for ten minutes.

To a blender, add the soaked date mix, 2 tablespoons milk, 3 tablespoons veg/neutral oil, 40g soft light brown sugar, and 2 tablespoons black treacle. Blend until the mixture is smooth.

In a large bowl, sieve and mix the 90g flour, 1/8 teaspoon ground ginger, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Pour the blended wet ingredients into the bowl with the dry ingredients. Whisk until just combined, being careful not to over whisk.

Add the batter to a small greased baking tray (17x13cm). Bake for 25 minutes, or until a knife inserted into the center comes out clean.

While the sponge is baking or after it's out, make the toffee sauce. Add all the toffee sauce ingredients (40g soft light brown sugar, 35g butter, 40g double cream) to a saucepan and combine until all ingredients are mixed together and the sugar is melted. Alternatively, you can make the sauce in a microwave.

Once the sponge is removed from the oven, poke holes in it (as shown with a straw/skewer). Pour the warm toffee sauce generously on top of the sponge.

Serve the sticky toffee pudding warm with cold vanilla bean ice cream and enjoy. The combination of cold and warm is described as "non-negotiable" and "so, so good."
