Sticky Toffee Pudding


  • 4 tablespoons unsalted butter
  • cup firmly packed brown sugar
  • 2 large eggs
  • 1 cup self-rising flour
  • 1 ⅓ cups pitted dates, coarsely chopped
  • 1 cup water
  • 6 tablespoons golden syrup (see note)
  • Butterscotch sauce (see recipe)

    6 puddings


    1. Preheat oven to 300 degrees. In a mixing bowl, cream the butter with the brown sugar, then mix in the eggs and fold in the flour.
    2. Puree the dates with 1 cup warm water and mix into batter.
    3. Film 6 7-ounce custard cups with golden syrup, then fill with batter and bake for 40 to 45 minutes or until a knife inserted at the edge comes out clean.
    4. Run a knife around the sides of puddings and invert onto serving plates. Pour warm butterscotch sauce over each and serve.
    • Lyle’s golden syrup is available at most supermarkets.

    About 1 hour

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