Sticky Toffee Pudding

A classic sticky toffee pudding with a generous, velvety toffee caramel sauce.

How to Cook

This recipe is best served fresh and is made with some raw ingredients, it isn’t suitable for microwaving, so please follow the instructions carefully.

Preheat your oven to 200ºC / 180ºC fan / gas mark 6* (+10 mins)
Remove the film but leave the pudding in its wooden tray*.
Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 20 mins (if cooking from frozen cook for an extra 10 mins).
Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

*Our wooden trays are designed for the oven, just make sure they aren’t placed close to any element or flame.

This pudding is best cooked fresh but can be frozen at home.

Ingredients

Cream (milk), dates, light muscovado sugar, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk), free-range egg, black treacle, water, golden syrup, raising agents: sodium bicarbonate, disodium diphosphate*, rice flour, salt, natural Madagascan vanilla extract.

Secret ingredient: obsession.

*Don’t worry, this is part of baking powder to help sponge rise.

WARNING: Although we do our very best to take out all the stones from our dates, some may remain.

Nutritional
Information

per 100g

per ¼ pack

Energy

1359kJ
324kcal

1481kJ
353kcal

Fat

14.5g

15.8g

(of which saturates)

8.5g

9.2g

Carbohydrates

44.3g

48.3g

(of which sugars)

28.4g

30.9g

Protein

3.3g

3.5g

Fibre

2.0g

2.1g

Salt

0.96g

1.05g

Allergy Information

For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts and sesame.