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Benares Sticky Toffee Pudding


  • Ingredients – pudding
  • 187g Dates • 312ml warm water • 16g soda bicarbonate • 75g butter • 187g caster sugar • 185g eggs • 190g eggs • 9g baking soda
  • Ingredients – toffee sauce
  • 160g sugar • 5g glucose • 100ml water • 25g butter • 300ml double cream


Method – pudding
The night before, soak dates in the warm water and soda bi carbonate for at least 8 hours.
Cream together the butter and sugar till light and fluffy, before gradually adding the eggs.
Once the eggs are added, add the flour and lightly mix/fold.
Puree the overnight dates and water in a blender and add to the mix. Combine until all the dates are mixed in well.
Pour mixture into moulds or a tray and bake at 145°C for 45 to 55 min.
Once baked, pour over the toffee sauce while still hot and serve.

Method – toffee sauce
Combine sugar, glucose and water and boil until caramelised.
Add the butter and whisk while cooking gently for 2-3 minutes until butter is incorporated, before adding cream and serving.

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