Sticky Toffee PuddingShare a sweet moment


Retro Hand Mixer


Sticky Toffee Pudding



450g chopped dates

180ml whole milk

¾ tsp bicarbonate of soda

270g plain flour

8g baking powder

¾ tsp salt

¾ tsp mixed spice

260g soft dark brown sugar

180g butter

3 large free range eggs

Butterscotch sauce

175g soft dark brown sugar

240ml double cream

50g butter

Serves 8-10

Prep 15-20 minutes

Cook 2 – 2 ½ hours


Step 01 01

Put the dates and milk in a pan and bring to the boil, remove from the heat and stir in the bicarbonate of soda, leave to cool

Step 02 02

Whisk together the sugar and butter until lighter in colour, approx. 4-5 minutes, add the eggs 1 at a time making sure to whisk well each time. Sieve the flour, baking powder, salt and mixed spice

Step 03 03

Stir the cooled dates into the butter mix, and then fold in the dry ingredients

Step 04 04

Line the bottom of the slow cooker bowl with tin foil and slightly grease, put the pudding mixture into the slow cooker bowl and cook on high for 1 ½ - 2 hours

Step 05 05

For the butterscotch sauce, put all ingredients into a saucepan and bring to the boil, simmer for 2-3 minutes and remove from the heat

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