Eliza's Sticky Toffee Pudding

READY IN: 35mins
YIELD: 16 slices




  • To make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. Cover with boiling water and leave to soak.
  • Preheat the oven to 180c/350f/gas mark 4.
  • Grease a cake tin (round or square) 20cm diameter, with butter.
  • Put the remaining butter in a separate bowl, add sugar, and mix well.
  • Beat the eggs then fold in the flour.
  • Drain the soaked dates, add to the bowl and mix.
  • Spoon the mixture evenly into the prepared cake tin.
  • Transfer to the preheated oven and bake for 25-30mins(longer for a non fan oven). The pudding is cooked when a skewer inserted into the centre comes out clean.
  • About 5-10mins before the end of the cooking time, make the sauce.
  • Melt the butter in a saucepan over a medium heat.
  • Stir in the cream and the sugar and bring to the boil, stirring constantly.
  • Lower the heat and simmer for 5mins.
  • Turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug as you would do cream and serve per person.