Ruth’s Mum’s Sticky Toffee Pudding


– Pudding –
4oz margerine
12oz white sugar
2 eggs, beaten
16oz self raising flour
4 oz dates, chopped
1 teaspoon bicarbonate of soda
1 pint boiling water

– Toffee Sauce –
1 pint double cream
16oz dark brown sugar
8oz butter

makes enough for 12


12″x12″ deepish dish for baking
large mixing bowl
smaller mixing bowl/jug
wooden spoon
2pt+ saucepan


– Pudding –
1. Mix water, dates andbicarb in a bowl and leave to stand whilst you make the cake mix.
2. Cream margerine and sugar until fluffy
3. Beat in eggs gradually
4. Fold in seived flour
5. Stir in date, water and bicarb mixture. The dates will have absorbed some but not all of the water. Stir it all in to create a fairly runny mixture
6. Bake for 1 hour at the top of a hot oven (375F, 190C)

– Toffee Sauce –
15 mins before you want to serve the pudding, start the sauce
1. Melt the butter and sugar together in a pan
2. Add the cream
3. Heat slowly to bring to the boil
4. Pour a little over the pudding and brown under the grill

Serve with vanilla icecream to counter the richness