Sticky Toffee Pudding

Sticky Toffee Pudding

This is the ultimate indulgent pudding.

  • 300g dates, chopped
  • 120 ml whole milk
  • 40g honey
  • 5g baking powder
  • 180g plain flour
  • 2g salt
  • 3g mixed spice
  • 175g light brown sugar
  • 115g butter
  • 2 large free range eggs

For the butterscotch sauce:
  • 175g light brown sugar
  • 240 ml double cream
  • 50g unsalted butter


  1. Add the dates and milk to a pan and bring them to the boil. Remove from the heat and add the bicarbonate of soda, stir and leave to cool.
  2. Whisk together the sugar and butter until well combined. Add the eggs one at a time whilst continuously whisking.
  3. Sieve the flour and baking powder and mix in the salt and mixed spice. Fold this into the butter mixture then stir in the cooled dates.
  4. Line the slow cooker bowl with aluminium foil and rub with butter, pour the mixture into the bowl and cook on the high setting for 1 ½ hours.

For the butterscotch sauce:
  1. Add all ingredients to a pan and heat, stirring continuously. Bring to the boil and simmer for 6-8 minutes.