Phil Vickery's sticky toffee pudding

(28 ratings)
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  • Serves: 6

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Bit of effort

  • Child friendly

Sticky toffee pudding is a classic dessert. Check out Phil Vickery's special recipe for a twist on the much-loved cake and follow along in the easy step-by-step video.


  • 175g (6oz) dates, stoned and chopped
  • 1tsp bicarbonate of soda
  • 300ml (pt) boiling water
  • 55g (2oz) butter
  • 175g (6oz) caster sugar
  • 2 eggs
  • 175g (6oz) self-raising flour
  • 1tsp pure vanilla extract

For the sauce:

  • 397g can caramel


  1. Preheat the oven to 180C (350F, gas mark 4). Mix the dates and the bicarbonate of soda.
  2. Pour the hot water over and leave to soak while you make the batter.
  3. Whisk together the butter and the sugar, then add eggs, one at a time, beating well after each addition.
  4. Fold in the flour, and then stir in the date mixture and vanilla. Pour into the prepared tin or ramekins.
  5. Bake in the centre of the oven for 20-25 mins for individual portions or 40-50 mins for the square tin, until cooked (test with a skewer).
  6. For the sauce, spoon the caramel into a microwave safe bowl and heat for about 1 min.
  7. Cut the pudding into squares for individual servings, and pour over the warm caramel sauce.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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