The Ultimate Sticky Toffee Pudding


The Ultimate Sticky Toffee PuddingThe Ultimate Sticky Toffee Pudding

A winning dessert featuring an all-time favourite warm and sweet pudding.


  • 250g self raising flour
  • 500g brown sugar
  • 1 tsp bicarbonate soda
  • 200g Medjool dates chopped
  • 3 tsp ground ginger
  • 3 eggs
  • 75g butter, melted
  • 380g tin of caramel
  • 2 tbsp treacle
  • 100ml full fat milk
  • 50g butter, melted
  • 450ml boiling water


  1. Lightly grease the Crockpot bowl with a little butter. Place the flour, 200g brown sugar, bicarbonate of soda, chopped dates and ginger into a mixing bowl. Stir to combine.
  2. Whisk together the eggs, butter, 125g tinned caramel, treacle, and milk.
  3. Pour the mixture onto the dry ingredients and stir well to combine. Place the mixture into the Crockpot bowl.
  4. Make the sauce by mixing the boiling water with the remaining brown sugar and butter. Pour over the mixture in the Crockpot.
  5. Cover and cook on high for 2 hours until firm and risen. Stir the remaining caramel well and pour it over the top of the pudding. Cook for a further 30 minutes. Remove the lid and allow to stand for 10 - 15 minutes or until caramel topping has thickened slightly.