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Sticky Toffee Pudding

10 Portions

Pitted Dates 150g

Cold Water 250ml

Bicarbonate of Soda 1 tsp

Margarine 45g

Soft Brown Sugar 130g

Free Range Eggs 2

Plain Flour 140g

Baking Powder 1 tsp


Margarine 100g

Double Cream 100ml

Soft Brown Sugar 100g


50 Portions

Pitted Dates 750g

Cold Water 1.25 litre

Bicarbonate of Soda 4.5 tsp

Margarine 225g

Soft Brown Sugar 650g

Free Range Eggs 9

Plain Flour 700g

Baking Powder 4.5 tsp


Margarine 500g

Double Cream 500ml

Soft Brown Sugar 500g


100 Portions

Pitted Dates 1.5kg

Cold Water 2.5 litre

Bicarbonate of Soda 9 tsp

Margarine 450g

Soft Brown Sugar 1.3kg

Free Range Eggs 17

Plain Flour 1.4 kg

Baking Powder 9 tsp


Margarine 1kg

Double Cream 1 litre

Soft Brown Sugar 1kg


  1. Combine the water, pitted dates and bicarbonate of soda in a pan and bring to the boil, simmer for 10 minutes then blend using a stick blender
  2. In a planetary mixer, add the margarine and soft brown sugar and mix very well for 5 minutes
  3. In a large pan add the water/date mixture, margarine and brown sugar mixture, plain flour and baking powder, and the eggs
  4. Blend until smooth using a stick blender
  5. Transfer mixture into baking tins and cook for 25 minutes at 180˚C or until the cake springs back to the touch and a skewer comes out clean
  6. In a separate pan add the margarine, double cream and soft brown sugar and leave on a low heat whisking regularly until its simmering
  7. Serve the cake and the sauce separately and warm
Key Points
  • If you have butter available you could switch it out instead of margarine for the sauce.
  • You could double up on this recipe and freeze some cakes down for future use

Wheat, Milk, Eggs, Sulphites