EASY STICKY-TOFfEE PUDDING
Serves 8·Added 5 May 2026 by Tom Melhuish
DessertVegetarianAutumnWinter
Ingredients
| 100 | g | dark muscovado sugar(for the cake) |
| 175 | g | self-raising flour(for the cake) |
| 125 | ml | full-fat milk(for the cake) |
| 1 | egg(for the cake) | |
| 1 | teaspoon | vanilla extract(for the cake) |
| 50 | g | unsalted butter(melted, for the cake) |
| 200 | g | chopped, rolled dates(for the cake) |
| 200 | g | dark muscovado sugar(for the sauce) |
| 25 | g | unsalted butter(approx, in little blobs, for the sauce) |
| 500 | ml | boiling water(for the sauce) |
Method
1.Preheat the oven to 190°C/gas mark 5 and butter a 1½-litre capacity pudding dish.
2.Combine the 100g dark muscovado sugar with the flour in a large bowl.
3.Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring — just with a wooden spoon — to combine.
4.Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.
5.Sprinkle over the 200g dark muscovado sugar and dot with the butter.
6.Pour over the boiling water (yes really!) and transfer to the oven.
7.Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.
8.Serve with vanilla ice cream, crème fraîche, double or single cream as you wish.
Recipe Notes
AI · may be inaccurate
Origin
A recipe by Nigella Lawson, known for its self-saucing 'surprise pudding' technique.
Wine pairings
Pedro Ximénez SherryTawny Port
Serving suggestions
- vanilla ice cream
- crème fraîche
- double cream
- single cream
Tips
Don't be alarmed by pouring boiling water directly over the batter; this is what creates the sticky toffee sauce at the bottom. Ensure the pudding dish is at least 1.5 litres to avoid overflow.
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