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Swan's Sticky Toffee Pudding


For the Pudding

  • 150g/5oz dates, stones removed and chopped
  • 250ml / 9fl oz hot water
  • 1 tsp bicarbonate of soda
  • 60g/21/4 oz butter, softened
  • 60g/21/4 oz caster sugar
  • 2 free-range eggs
  • 150g/5oz self-raising flour


For the toffee sauce

  • 200g/7oz butter
  • 400g/14oz brown sugar
  • Vanilla pod, split
  • 250ml/9 fl oz double cream


Preheat the oven 180c/350f/Gas 4

Mix dates, bicarbonate of soda and water and leave to soak for ten minutes.

In a clean bowl, cream the butter and sugar together until light and fluffy.

Gradually add the eggs, making sure they are well mixed in.

Still stirring, gradually add the flour and then add the date mixture.

Pour the mixture into a 20cm/ 8in square cake tin. Place in to the oven and

bake for 25-40 minutes, or until cooked through.

To make the sauce, melt the butter in a thick bottomed pan over a medium heat.

Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes

To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.


From The Swan, Grasmere