Guinness sticky toffee pudding Recipe

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Nutrition per portion

Calories 386 kCal 19%
Fat 17g 24%
  -  Saturates 10g 50%

This Guinness sticky toffee pudding is so indulgent, sweet and spongey – and it’s absolutely delicious with plenty of hot custard poured over it. There’s nothing as warming on a cold winter day as a really rich, sticky pudding and this will really hit the spot. You make this recipe in a slow cooker or in the oven, so take your pick. It takes a little while to cook, which means it’s more of a weekend project, but it’s well worth the time it takes to make and you’ll see why when you get that perfect pudding texture!


  • 150g butter, plus extra for greasing
  • 150g light muscovado sugar
2 large eggs

  • 150g self-raising flour
  • ½tsp salt

  • 1tsp vanilla extract
6 dates, pitted

  • 200ml Guinness
75g golden syrup
75g dark muscovado sugar


  • Grease a 3.5-litre slow cooker basin. In a bowl, cream together the butter and sugar until light and fluffy using an electric whisk.

  • Add the eggs, flour, salt and vanilla, and whisk until well combined. Roughly chop the dates and stir through the mixture. Spoon into the slow cooker basin.

  • To make the sauce, gently heat the Guinness, golden syrup and sugar until the sugar has melted. Pour over the cake mixture, cover with a lid and cook on low for 3 hrs. The cake is cooked when an inserted skewer comes out clean.

  • If you don’t have a slow cooker, heat the oven to 140C, gas 1, and spoon the mixture into a large baking dish. Cook in a bain-marie in the oven for 3 hrs.

  • Serve the cake on a lipped plate(to catch the toffee sauce) with plenty of hot custard.

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