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Sticky Toffee Pudding

Sticky Toffee Pudding

Brought to you by: OcadoLife
    8 serving

Prep time:

Cook time:

Serves: 8

Looking for a fail-proof recipe to serve on Christmas Day? Try sticky toffee pudding - an old traditional dessert, a classic pub choice and a favourite in many households. This recipe has been given a boozy spin with a buttery bourbon sauce. These whisky hit desserts are pure indulgence and ready in 35 mins. Recipe from Great British Bake Off quarter finalist, cookbook author and food stylist Benjamina Ebuehi.
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  • 125g unsalted butter, softened, plus extra for greasing
  • 170g self raising flour, plus extra for dusting
  • 175g medjool dates, pitted and roughly chopped
  • 1 tsp bicarbonate of soda
  • 80ml bourbon
  • 150g light muscovado sugar
  • ½ tbsp black treacle
  • 2 large eggs
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 225ml double cream
  • 115g dark brown soft sugar


Step 1

Generously grease 8 x 150ml ramekins with butter and dust with flour. Preheat the oven to 180°C/160°C fan/gas 4. Add the dates to a small bowl with 150ml boiling water, the bicarbonate of soda and bourbon. Give it all a stir, then leave to soak for 20 mins. Once soft, mash with a fork and set aside.

Step 2

Using an electric mixer, cream 80g of butter, the muscovado sugar and treacle together for 3-4 mins until pale and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the flour, ¼ tsp salt and spices before mixing in the mashed dates.

Step 3

Spoon the batter into the ramekins and place them on a baking tray. Bake for 17-23 mins, until the puddings have risen and are springy to the touch. Let them cool for a few mins before carefully turning out onto serving plates.

Step 4

Meanwhile, make the sauce. Add the cream, butter, sugar and a ½ tsp sea salt flakes to a saucepan. Bring to the boil, stirring frequently until everything is melted; simmer for 2 mins. Remove from the heat and stir in 50 ml of bourbon. Pour over the warm puddings to serve.

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