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Sticky Toffee Pudding

  • BAKE: 35m
  • SERVES: 10

Ingredients

Toffee Cake Mix 500g
  • Toffee Cake Mix 500g
  • Wright’s Toffee Cake Mix 500g
  • Dates 200g
  • Water (boiling) 200ml
  • Vegetable Oil 60ml (4 tbsps)
  • Water (cold) 50ml
  • Treacle 2 tbsps
  • Sauce:
  • Butter (softened) 100g
  • Light Muscavodo Sugar 150g
  • Crème Fraiche 150ml
  • Treacle 1 tbsp

ADD TO BASKET

METHOD

Method (Makes 1 pudding – Serves 8/10)

1. Place the dates into a bowl and add the boiling water and allow to cool.

2. Either using a hand blender or food processor, blend the date mixture into a puree.

3. Place the cake mix, vegetable oil, cold water and the date mixture into a bowl and beat for 1-2 minutes until well combined.

4. Pour the pudding mixture into a well greased square baking dish around 22cm (9 inches).

5. Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 30-35 minutes until golden in colour and firm to the touch.

6. Put all the ingredients for the sauce into a heavy based saucepan, heat gently until the sugar has dissolved. Turn up the heat and allow to bubble for 2-3 minutes until it turns into a rich brown colour.

7. Serve drizzled over the sticky toffee pudding.

“Just tried the Banana, Chocolate and a coconut flavour, and as i am a cake o holic! they are fab!!! Thanks.”

Debbie Lloyd

Deb's Tips

Now we are really spoiling you with this recipe! A most superb sticky toffee sauce made almost as easily as this toffee infused cake!

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