Recipe by: Fukiko Mann
Serves: 8 – 1 cake (Baking tin 30 x 35cm)

  • Ingredients for the Pudding
  • 225gr Whole Medjool Dates
  • 175ml boiling Water
  • 1 tsp. Vanilla extract
  • 175gr Self-Raising Flour, plus extra for greasing
  • 1 tsp. Bicarbonate of Soda
  • 2 Eggs
  • 85gr Butter, softened plus extra for greasing
  • 140gr Demerara Sugar
  • 2 tbsp. Black Treacle
  • 100ml Milk

Ingredients for the Toffee sauce

  • 175gr Muscovado Sugar, light
  • 50gr Butter, cut into pieces
  • 225ml Double Cream
  • 1 tbsp. Black Treacle

Note: Cream or Custard to serve (optional)


  • Stone and chop the dates small, put them in a bowl, then pour the boiling water over. Leave for about 30 minutes until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract.
  • Butter and flour pudding tins and sit them on a baking sheet. Heat oven to 180°C/fan 160°C/gas.
  • While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl until slightly creamy. Add the eggs a little at a time, beating well between add black treacle then, using a large spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used. Stir the soaked dates into dictions. Beat in the pudding batter. Spoon it and bake for 30-40 minutes, until risen and firm.
  • Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 minutes until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the cream.
  • Remove the puddings from the oven. Leave in the tin for a few minutes, then loosen it from the tin. You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes. Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill). When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 minutes or until the sauce is bubbling. Serve them on their own, or with cream or custard.

Download PDF version here: Fukiko Mann – Ultimate Sticky Toffee Pudding