Sticky Toffee Pudding

Sticky Toffee Pudding

Serves: 10


For the pudding:

  • 500g Lakeland Dairies Butter
  • 1 kg dates
  • 500ml cold black tea
  • 400g sugar
  • 5 eggs
  • 500g self-raising flour
  • 2 tsp black coffee
  • 2 tsp vanilla essence
  • 2 tsp bicarbonate of soda


For the butterscotch sauce:

  • 500g Millac Gold
  • 200g sugar
  • 50g Lakeland Dairies Butter
  • 5ml fresh coffee
  • 5ml brandy
  • 5ml vanilla essence


For the pudding:

Soak the dates in the tea and set to one side.

Mix together the cream, sugar and butter.

Add the eggs.

Fold in the sifted flour.

Finely chop the dates and mix in well, along with the vanilla, coffee and bicarbonate.

Pour into a baking tray and cook for 1 hour and 30 minutes at 160°C-180°C.


For the butterscotch sauce:

Start by melting the sugar in a pan until dark brown.

In a separate pan, heat the butter and Millac Gold.

Once the butter has melted, add the melted sugar.

Add the coffee, brandy and vanilla.

Return to the boil then simmer for 5 minutes.

Serve with the toffee pudding.