Sticky toffee pudding

Prep and cook time: 1 hour 20 minutes

Can be frozen

Serves: 4


75 g prunes

50 g pitted dates

50 g raisins

½ tsp baking soda

60 g soft butter

175 g brown sugar

1 egg

225 g plain flour

2 ½ cm cinnamon

½ tsp cocoa powder

2 ½ cm vanilla seeds

1 tsp baking powder

For the sauce:

150 ml cream

50 g dark chocolate 70% cocoa

80 g sugar

20 ml whiskey


  • Pour 250 ml boiling water over the prunes, dates, and raisins. Allow them to soak for 1 hour. Drain, reserving the liquid.
  • Heat the oven to 180 C
  • Chop the fruit roughly and set aside 2 tbsp for the sauce. Dissolve the baking soda in the soaking liquid.
  • Beat the butter with the sugar until whites and creamy. Beat in the egg. Mix the flour, cinnamon, cocoa, vanilla seeds, baking soda liquid, and baking powder; beat this mixture into the butter.
  • Stir in the drained fruit and spoon the dough into the buttered ovenproof bowl. Cover tightly and stand in a deep roasting pan, add water to half the height of the bowl and steam in for 35-40 minutes.
  • For the sauce heat the sugar, cream until boiling, remove from the heat, and melt the chocolate in the cream, stirring continuously. Mix in the whiskey and the reserved fruit and let the sauce cool.
  • To serve, turn the warm pudding out of the bowl, slice, and serve with the sauce and either ice-cream or custard.


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