approx. 25 grams unsalted butter (in little blobs)
For the Cake
½ cup dark brown sugar
1¼ cups self-rising flour
½ cup whole milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons unsalted butter (melted)
1½ cups chopped dates
For the Sauce
1 cup dark brown sugar
2 tablespoons unsalted butter (in little blobs)
Method
Preheat the oven to 190°C/170°C Fan/gas mark 5/375ºF and butter a 1½ litre / 6 cups capacity pudding dish.
Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring — just with a wooden spoon — to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.
Sprinkle over the 200g / 1 cup of dark muscovado sugar and dot with the butter. Pour over 500ml/2 cups of boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.
Preheat the oven to 190°C/170°C Fan/gas mark 5/375ºF and butter a 1½ litre / 6 cups capacity pudding dish.
Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring — just with a wooden spoon — to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.
Sprinkle over the 200g / 1 cup of dark muscovado sugar and dot with the butter. Pour over 500ml/2 cups of boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.
My friends think I’m amazing! Had to admit not me but Nigella! Easy and wonderful, my new go to pudding to amaze!
Posted by JoHCR on 25th December 2022
Amazing recipe. Better than my regular go to as its far easier and better tasting! I reduce the sugar slightly in the sponge as the first time I tried it was a little too sweet with the sauce also and double/heavy cream is a must to serve with. Brilliant recipe
Posted by AshM35 on 30th October 2020
Never needed to adjust or change a thing! Been making this since I first found the recipe and it’s the dessert I get asked to make the most! Absolutely scrummy.
Posted by Blondenigella on 9th December 2017
Made this for friends last night. Veganised it with a flax seed egg (I suspect a mashed banana would work too), soya milk, oil rather than the melted butter (used margarine on top) and added in some molasses and cinnamon for flavour. From the spongy, moist cake to the sticky sauce (a perfect amount!) it was an utter delight and easy to make with guests around, rather than fussing over a separate sauce. It has been written into our family recipe book to make again and I'm already looking forward to it!
Posted by feathersparks on 29th May 2017
Best ever sticky toffee pudding recipe - not only because of how easy it is but how successful it is every time and how fab it tastes. Been making it for years and it's become one of my signature desserts that people ask me to make!
Posted by AndiBLondon on 12th May 2017
Very easy and tasty. I made it gluten free with Doves Farm SR flour, added 1/4 tsp xanthan gum and increased the milk to 150ml, which was perfect. My little boy didn't like the pieces of date (even though I chopped as fine as I could) so may try pureeing them next time.
Posted by Mrs_W on 6th March 2017
Lovely and great to find a simple one without the treacle, easy to make think I will try with less dates as a little overpowering for us. Thank you Nigella, awesome recipe xx
Posted by Lianne152002 on 23rd September 2016
I just loved it :) I'm very happy to try English recipes.
Posted by PaulaCristina on 1st June 2016
Gorgeous! Was a huge success at family Sunday lunch today with 4 generations ...once cooked I left it on Warm setting in oven for over 2hours and it just got better - was wolfed down by all.
Posted by Mrsi on 10th January 2016
Absolutely beautiful! I made some amendments: - increased the dates to 250g - reduced the dark brown sugar to 1/2 cup for the sauce - reduced the amount of boiling water to 400ml This is great with fresh whipped cream with vanilla bean paste...yummy!
Posted by Cucina, Cibo e Vino on 29th September 2015
Very tasty with ice-cream. As a greedy person I'd lean towards it serving 6 rather than 8 because I halved the recipe and the 4 servings were on the small size (ie: I could easily have eaten 2) but this is down to personal preference. It worked well made in advance too: I did everything but add the boiling water in the morning, then added the water and chucked it in the oven as we sat down to dinner.
Posted by kemery82 on 1st September 2015
I have been looking recently for this recipe. There's hundreds out there but this is The One. But I always used Golden Syrup in the recipe I had, and cooked it on the stovetop with a lid on the saucepan to steam it, for about 40 minutes. My sons loved it. Since I sourced an outlet for GS I'm going to try modifying the recipe by substituting that. I have used raisins or dates for the dried fruit. I have also seen it cooked in a bain marie in muffin pans, which is a good idea for those who live alone. Look forward to trying this recipe. Thank you, Nigella.
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What 38 Others have said
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Posted by JoHCR on 25th December 2022
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Posted by AshM35 on 30th October 2020
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Posted by Blondenigella on 9th December 2017
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Posted by feathersparks on 29th May 2017
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Posted by AndiBLondon on 12th May 2017
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Posted by Mrs_W on 6th March 2017
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Posted by Lianne152002 on 23rd September 2016
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Posted by PaulaCristina on 1st June 2016
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Posted by Mrsi on 10th January 2016
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Posted by Cucina, Cibo e Vino on 29th September 2015
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Posted by kemery82 on 1st September 2015
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Posted by Madre on 26th July 2015
Show more commentsMy friends think I’m amazing! Had to admit not me but Nigella! Easy and wonderful, my new go to pudding to amaze!
Amazing recipe. Better than my regular go to as its far easier and better tasting! I reduce the sugar slightly in the sponge as the first time I tried it was a little too sweet with the sauce also and double/heavy cream is a must to serve with. Brilliant recipe
Never needed to adjust or change a thing! Been making this since I first found the recipe and it’s the dessert I get asked to make the most! Absolutely scrummy.
Made this for friends last night. Veganised it with a flax seed egg (I suspect a mashed banana would work too), soya milk, oil rather than the melted butter (used margarine on top) and added in some molasses and cinnamon for flavour. From the spongy, moist cake to the sticky sauce (a perfect amount!) it was an utter delight and easy to make with guests around, rather than fussing over a separate sauce. It has been written into our family recipe book to make again and I'm already looking forward to it!
Best ever sticky toffee pudding recipe - not only because of how easy it is but how successful it is every time and how fab it tastes. Been making it for years and it's become one of my signature desserts that people ask me to make!
Very easy and tasty. I made it gluten free with Doves Farm SR flour, added 1/4 tsp xanthan gum and increased the milk to 150ml, which was perfect. My little boy didn't like the pieces of date (even though I chopped as fine as I could) so may try pureeing them next time.
Lovely and great to find a simple one without the treacle, easy to make think I will try with less dates as a little overpowering for us. Thank you Nigella, awesome recipe xx
I just loved it :) I'm very happy to try English recipes.
Gorgeous! Was a huge success at family Sunday lunch today with 4 generations ...once cooked I left it on Warm setting in oven for over 2hours and it just got better - was wolfed down by all.
Absolutely beautiful! I made some amendments: - increased the dates to 250g - reduced the dark brown sugar to 1/2 cup for the sauce - reduced the amount of boiling water to 400ml This is great with fresh whipped cream with vanilla bean paste...yummy!
Very tasty with ice-cream. As a greedy person I'd lean towards it serving 6 rather than 8 because I halved the recipe and the 4 servings were on the small size (ie: I could easily have eaten 2) but this is down to personal preference. It worked well made in advance too: I did everything but add the boiling water in the morning, then added the water and chucked it in the oven as we sat down to dinner.
I have been looking recently for this recipe. There's hundreds out there but this is The One. But I always used Golden Syrup in the recipe I had, and cooked it on the stovetop with a lid on the saucepan to steam it, for about 40 minutes. My sons loved it. Since I sourced an outlet for GS I'm going to try modifying the recipe by substituting that. I have used raisins or dates for the dried fruit. I have also seen it cooked in a bain marie in muffin pans, which is a good idea for those who live alone. Look forward to trying this recipe. Thank you, Nigella.