Sticky Toffee Pudding – our most requested from our sweet menu!


  • 85g unsalted butter, softened plus extra for greasing
  • 225g dates, pitted and coarsely chopped
  • 100ml dark rum
  • 175g plain flour
  • 1tsp baking powder
  • 1tsp bread soda
  • 150g dark brown sugar
  • 2 large eggs


  • 300ml double cream
  • 200g dark brown sugar
  • 60g unsalted butter
  • 50ml dark rum


  1. Preheat the oven to 180C or gas 4.  Grease 6 x 200ml individual pudding moulds.
  2. Put the dates, rum and 100ml boiling water into a small pan and bring to the boil, simmer for about 5 minutes. Set aside to cool.
  3. Sift the flour, baking powder, bread soda and a pinch of salt into a bowl and mix well.  In another bowl, cream the butter and sugar together for about 2 minutes.  Add the eggs, one at a time, mixing well each time.  Alternate adding a little of the flour mixture and dates into the creamed mixture, whisking well after each addition.  Spoon the mixure between the bowls.  Bake for around 15 minutes.  Cool for 5 minutes before turning out onto a wire rack.
  4. To make the sauce, put the cream, sugar and butter into a pan and bring to the boil.  Cook for 3 minutes, then stir in the rum and cook for a further minute, until the sauce is smooth and thick.  Pour over the puddings and serve immediately.