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Sticky toffee pudding with salted butter caramel and Chantilly cream Recipe

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  • 1For the puddings

    Preheat the oven to 180'C.

    Coat the inside of the silicon moulds with softened butter and then dust with flour.

    Place the dates and spices in a saucepan and cover with water. Bring to a simmer over a medium heat and cook for 6-8 minutes until the dates have broken down and most of the water has evaporated. Add the bicarbonate of soda and mix well. Remove from the heat and allow to cool slightly

    Place the butter and brown sugar in a food processor and blitz until fluffy. Add the eggs one at a time, fully incorporating each one before adding the next.

    Add the dates to the butter, eggs and sugar and blend until smooth. Transfer to a bowl and then fold in the sifted flour.

    Pour the mixture into 6 moulds, transfer to the oven and bake for 15-20 minutes. Check the cooking by inserting a small skewer into the centre - your cake is ready when it comes out clean. Allow to cool in the moulds.

  • 2For the Chantilly cream and the sauce

    Mix the icing sugar with the brandy and the double cream. Whisk until it has thickened.

    For the salted caramel sauce: Place the caster sugar in a stainless steel pan and melt without stirring, to form a caramel. Once you have you have a dark caramel, add the butter, salt and then gradually add the cream.

  • 3To serve

    Turn the puddings out of the moulds and pour the caramel sauce over them. Finish with a quenelle of the brandy cream.

Chef's tip

«This recipe can be made into a tray bake if you do not have individual moulds. Line a deep tray with parchment paper and pour the mixture in. Cook for around 30-40 minutes and pierce the cake with a skewer before pouring over the caramel sauce.»

A classic British dessert served with a delicious salted butter caramel sauce and some vanilla flavoured whipped cream.

Rate this recipe :

(26 votes)

  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  0h

Ingredients for people

    For the cake(s)
  • Soft brown sugar : 125 g
  • Unsalted butter : 75 g
  • Whole egg(s) : 2 whole
  • Dried date(s) : 275 g
  • Self raising flour : 200 g
  • Four spice mix : 5 g
  • Bicarbonate of soda : 5 g

  • For the cream
  • Double cream : 250 ml
  • Cognac : 50 ml
  • Icing sugar : 75 g

  • For the sauce
  • Caster sugar : 100 g
  • Unsalted butter : 10 g
  • Double cream : 100 ml
  • Maldon salt : 2 pinch(es)

  • To line the mould(s)
  • Plain flour : 1 tbsp
  • Unsalted butter : 25 g
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