Name: Hairy Bikers Sticky Toffee Pudding Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 175g pitted dates, chopped; 1 tsp bicarbonate of soda; 175ml boiling water; 75g unsalted butter, softened; 150g dark muscovado sugar; 2 large eggs; 1 tsp vanilla extract; 175g self-raising flour For the Toffee Sauce:; 125g light muscovado sugar; 100g unsalted butter; 2 tbsp black treacle; 150ml double cream

This Hairy Bikers sticky toffee pudding is made with chopped dates, dark muscovado sugar, black treacle and vanilla, topped with a buttery toffee sauce. The sponge is moist and rich without being heavy, and the sauce is the kind you want to pour over everything. It takes one hour and serves eight.

I make this for every Sunday lunch from October onwards. It is the kind of pudding that makes people go quiet at the table, which is always a good sign.

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Sticky Toffee Pudding Ingredients

For the Pudding:

175g pitted dates, roughly chopped
1 tsp bicarbonate of soda
175ml boiling water
75g unsalted butter, softened, plus extra for greasing
150g dark muscovado sugar
2 large free-range eggs, beaten
1 tsp vanilla extract
175g self-raising flour

For the Toffee Sauce:

125g light muscovado sugar
100g unsalted butter
2 tbsp black treacle or dark corn syrup
150ml double cream

Hairy Bikers Sticky Toffee Pudding Recipe

How to Make Sticky Toffee Pudding

Soak the dates: Place the chopped dates into a heatproof bowl and sprinkle over the bicarbonate of soda. Pour the boiling water over the dates and set aside for about 20 minutes to soften. The mixture will look slightly frothy.
Preheat and grease: Preheat the oven to 180°C (160°C fan, gas mark 4). Grease a 2-litre shallow ovenproof dish with a little butter.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and dark muscovado sugar together using an electric mixer until light and fluffy.
Add the eggs and vanilla: Gradually beat in the eggs, one at a time, adding a tablespoon of the flour if the mixture begins to curdle. Stir in the vanilla extract.
Fold in the flour and dates: Fold in the remaining flour gently using a large metal spoon. Then fold in the soaked date mixture until just combined. Do not overmix.
Bake the pudding: Pour the batter into the prepared dish and level the surface. Bake for 30 to 35 minutes, or until well-risen and a skewer inserted into the centre comes out clean.
Make the toffee sauce: While the pudding bakes, place the light muscovado sugar, butter and black treacle into a small saucepan. Heat gently, stirring constantly, until the sugar has dissolved and the butter has melted.
Finish and serve: Bring the sauce to a gentle boil for 2 to 3 minutes, then remove from the heat and stir in the double cream until smooth and glossy. Pour half the sauce over the pudding as it comes out of the oven and serve the rest on the side.

What Is the Secret to a Perfect Sticky Toffee Pudding?

Use Medjool dates if you can: They are softer and more toffee-like than standard pitted dates. The extra moisture they bring makes the sponge richer without adding any fat.
Do not skip the soaking step: The bicarbonate of soda reacts with the acidic sugar in the dates to help the pudding rise. It also breaks down the fruit so the sponge stays moist throughout. If you enjoy date-based bakes, the Hairy Bikers ginger cake uses a similar technique.
Fold gently, never beat: Once the flour goes in, use a large metal spoon and fold until just combined. Overmixing develops the gluten and gives you a tough sponge instead of a light one.
Watch the sauce closely: Keep the heat low and stir constantly. Make sure the sugar has fully dissolved before you bring it to the boil, otherwise the sauce will be grainy.

What Should You Serve on the Side?

Serve this warm with a generous pour of the extra toffee sauce and a scoop of good vanilla ice cream. The ice cream melts into the sponge and cuts through the sweetness, which is exactly what you want.

Clotted cream, thick double cream or a pot of hot custard all work brilliantly too. For a lighter finish after a big roast, a drizzle of single cream is enough. If you are after another warming pudding for the table, the Hairy Bikers treacle tart makes a great second option.

Does This Keep Well?

Store leftover pudding and sauce separately in airtight containers in the fridge for up to three days. Reheat individual portions in the microwave until warm all the way through, then pour over the reheated sauce.

The sponge freezes well without the sauce. Wrap it tightly in cling film and then foil, and freeze for up to three months. Defrost at room temperature and reheat in a low oven or microwave. The sauce can also be frozen separately in a sealed container.

Nutrition Facts

Calories: 580 kcal
Total Fat: 35g
Saturated Fat: 22g
Cholesterol: 130mg
Sodium: 300mg
Total Carbohydrate: 65g
Dietary Fiber: 2g
Sugars: 50g
Protein: 5g

Frequently Asked Questions

Can I make this pudding in advance? Yes. Bake the sponge a day ahead, let it cool completely and cover it. Make the sauce just before serving and reheat the pudding in a moderate oven for 15 minutes.

What is black treacle? Black treacle is a dark, thick British syrup with a slightly bitter edge. If you cannot find it, dark molasses is the closest substitute. Do not use golden syrup as it is too mild.

Why is my sauce grainy? The sugar was not fully dissolved before the mixture came to the boil. Reheat gently over a very low heat, stirring constantly, until the crystals melt and the sauce turns smooth again.

Can I make individual puddings instead? Yes. Divide the batter among greased muffin tins or individual pudding basins. Reduce the baking time and start checking after 15 to 20 minutes. They also freeze well as single portions for a quick midweek dessert alongside the Hairy Bikers bread and butter pudding.

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