beefdessertbaking
Sticky Toffee Pudding
A traditional British dessert elevated with techniques from Michelin-star gastropubs, featuring a sponge made with suet and soaked in a caramel sauce.
From YouTube · Feb 26, 2026
A traditional British dessert elevated with techniques from Michelin-star gastropubs, featuring a sponge made with suet and soaked in a caramel sauce.
About 20 min
Prep time
1 hr 25 min
Cook time
About 1 hr 45 min
Total time
1 serving
Yield
Ingredients
13 ingredientsAdjust servings
Ingredients update with servings
- 175 g dates, chopped
- 100 ml coffee (americano strength, not espresso)
- 100 ml water
- 1 tsp vanilla
- 50 g Beef suet
- Pinch of salt
- 175 g dark muscovado
- 175 g self-raising flour
- 1 rounded tsp bicarbonate of soda
- 250 ml whipping cream
- 80 g dark muscovado
- 10 g soy sauce
- 80 g butter
Method
14 steps- Roughly chop the dates and set aside 2/3 in a heat-proof bowl and 1/3 in a separate bowl.
- Pour the coffee, water and vanilla essence into a saucepan and bring to the boil.
- Once boiling, pour the stock over the 2/3 bowl of dates and set aside to soak for 30 minutes.
- Strain the date stock into a blender along with suet, sugar, eggs. Blitz until smooth.
- Add the soaked chopped dates and blitz for a few seconds until combined but flecks are visible in the batter.
- Pour into a mixing bowl and fold in the flour, bicarbonate of soda, salt, and the remaining chopped dates.
- Pour the pudding batter into a loaf tin lined with parchment, gently shaking to level out.
- Bake at 170°C for 55 minutes or until a skewer inserted into the center comes out clean.
- While baking, add all sauce ingredients except soy sauce to a saucepan and stir over medium heat as the butter melts and sugar dissolves.
- Continue stirring until the sauce thickens slightly and coats the back of a spoon.
- Add the soy sauce and set aside in a warm place.
- Once the sponge is baked, remove from oven, run a small knife around the edge of the loaf tin, tip out, and leave to cool on a wire rack.
- Set oven to 140°C, slice the pudding into portions, and warm through for 5 minutes while warming the sauce.
- Serve with clotted cream, ice cream, or custard as desired.
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