Australian Sticky Toffee Pudding

Recipe by Poppy
READY IN: 55mins




  • Mix dates and baking soda in a heat-proof bowl.
  • Pour boiling water on top and leave to stand.
  • Cream butter and sugar until pale, then add eggs one at a time, beating well after each addition.
  • Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin.
  • Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.
  • Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
  • Set aside until ready to serve, then quickly reheat when needed.
  • Cut pudding into squares and place each square in the centre of a warm dinner plate.
  • Pour hot toffee sauce over each square and serve with fresh cream.