Sticky Toffee Pudding
Sticky Toffee Pudding

Sticky Toffee Pudding

Indulge in this classic dessert, a favourite for all the family to enjoy.




20 mins


40 mins


For the pudding

  • 175g moist stoned dates (roughly chopped)
  • 1 tsp bicarbonate of soda
  • 75g butter
  • 175g Tate & Lyle Light Soft Brown Sugar
  • 1 tbsp Lyle’s Black Treacle
  • 1 tsp vanilla extract
  • 2 large eggs
  • 175g self-raising flour

For the toffee sauce

  • 75g butter
  • 1 tbsp Lyle’s Golden Syrup
  • 175g Tate & Lyle Light Soft Brown Sugar
  • 150ml double cream 


  1. Preheat the oven to 180°C/Fan160°C, 350°F, Gas 4.
  2. Grease and line a 20-23cm/8-9” square shallow cake tin.
  3. Put the dates into a pan with 250ml water, bring to the boil then lower the heat and simmer 2 minutes. Remove from the heat and stir in the bicarbonate of soda.
  4. Beat the butter and Tate & Lyle Soft Brown Sugar with the Lyle’s Black Treacle until soft and creamy, then beat in the vanilla extract and eggs.
  5. Fold in the flour and dates with their liquid and mix well to give a soft consistency. Turn into the prepared tin and bake for 30-40 minutes or until a skewer comes out clean.
  6. Meanwhile put all the ingredients for the toffee sauce into a pan and stir together over a low heat until the Tate & Lyle Light Soft Brown Cane Sugar has dissolved.
  7. Cut the pudding into portions and serve with the warm toffee sauce poured over.