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Sticky Toffee Pudding

Easy sticky toffee pudding recipe

Rennie have invited me to create a dish that spoke to me about a particular decade as part of their #RennieHappyEating campaign.

First off, for my decade I chose the 1990s, as that was a formative era for me. For me, 90s cooking was totally dominated by Delia Smith. She is the absolute Godmother of home cooking for British people I think. In the 90s, during my teens, I learned how to cook – and it was Delia who was my guide. My mum, who is a huge Delia devotee, had her complete collections, part 1 and 2, both battered tomes that she still uses today. When I left home I bought Adam The Complete Cookery Collection all in one – and I still rate it as our most used cookery book. This would make a perfect present for someone this Christmas by the way, it never dates.

So when it came to choosing a dish that represented the 90s, it was hard to chose. Sweet and sour pork was a brief consideration… But it being Christmas, I chose Sticky Toffee Pudding, as it is a wonderful get together pudding – or even a great alternative to Christmas pudding if your family aren’t fans.

Although it was apparently invented in the 1970s I think I’m correct in saying it became a restaurant classic and household favourite in the 90s. It’s richness totally evokes the hedonistic period in which it became famous. You don’t attempt to make STP healthy; it’s just to be enjoyed. Just eat it and go for a run tomorrow! Bizarrely, I remember my Dad (my Dad, who never ever cooks) and me making Delia’s Little Sticky Toffee Puddings with Pecan Toffee Sauce from her Christmas book – another absolute classic that much of my Christmas cookery originates from.

No one can resist Sticky Toffee Pudding on a menu, however I think people consider it a tricky pudding to make at home. But it’s really not. And you needn’t do it in a pudding bowl – it doesn’t need steaming, as some people think. I simply make one large one in a square brownie / flapjack tin and cut portions up accordingly, which is what most restaurants and pubs do too. My recipe is a mash up of several I have used before, with tweaks here and there.

As part of this post, I’d like to invite you to share your own recipe that reflects a particular time in your life, please use the hashtag #RennieHappyEating when you share it on Twitter. The best one will win a £200 Waitrose voucher! Here’s a link to more competition info that is co hosted by the fab Olive magazine.

Remember too, that heartburn needn’t stop you enjoying yourself at Christmas. It’s a time for eating, for drinking, for enjoying – for happy eating! Go forth and feast!

Makes:16 small or 9 large portions

Takes: 45 minutes approx


  • 200g Medjool dates, chopped finely if not using processor, roughly if you are (see below)
  • 170g boiling water
  • 90g butter, make sure it’s soft
  • 100g light demerara sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoon black treacle
  • Splash milk (about 100ml)
  • 175g self-raising flour
  • 1 teaspoon bicarbonate of soda
  • Pinch salt

Toffee sauce (if you like a lot of sauce, I advise making double these amounts):

  • 100g light demerara sugar
  • 50g butter
  • About 200ml double cream
  • pinch salt

To serve:

  • Cream, creme fraiche or ice cream


  1. Preheat oven to 190C.
  2. Grease and flour a square 23cm x 23cm tin (or as long as it’s roughly similar proportions it’ll be fine).
  3. Now make the date puree which is key to the dish. If you have a small food processor you can whizz your date puree, but you can also just chop them finely with a knife, either is fine. First, stone them, then chop – finely or roughly, and soak them in boiling water for about 15 mins.
  4. Beat the butter and sugar with an electric whisk. You can do this by hand but it’ll just be harder work. Add the eggs, one at a time. Now the vanilla and treacle.
  5. Add the flour, bicarb and salt. Milk too. Whisk again to make a thick batter. Finally whisk in the puree.
  6. Pour into the tin and bake for approx 25-30 minutes. Mine took about 27 minutes. Test with a skewer to see if it comes out clean.
  7. Make the sauce: add the sugar, butter, and half the cream to a pan and over a medium heat whisk until the sugar has dissolved. Once it has, take off heat and add rest of cream plus small pinch of salt.
  8. Let the sponge cool in the tin. Then divide into 16 small portions by cutting into 4 x 4 (or 9 large ones, 3 x 3). Pour half the sauce over the portions. Serve then offer more sauce in a jug.


Sticky toffee pudding close up


This is a sponsored post for Rennie. All links to the Rennie website are no follow as per Google guidelines. I was paid to write this post but all opinions and recipes are my own.


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