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Joe & Seph's Sticky Toffee Pudding

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Thanks to the @culinarybee for sharing this yummy recipe! 

"My family's absolute favourite pudding in the entire world, so I thought I had to share this recipe with you. I usually serve with a tart creme fresh to balance the sweetness of this pudding." 



250g fresh dates, chopped roughly

1 level teaspoon of bicarbonate of soda

150g of self-raising flour

140g golden caster sugar

2 large eggs and one yolk 

2 tbsp. molasses 

1 tsp. ground cinnamon

1 tsp. of vanilla bean paste

150g butter (room temperature)

2 Jars of Joe & Seph’s Salted Caramel Sauce



Start by greasing a baking dish with butter.

Pre-heat oven to 180 degrees.

In a bowl, add the chopped dates, and pour approx. 180ml of boiling water over them. Leave for around 10 minutes until they have completely softened.

Blitz with a food processor, or mash with a fork until they have combined.

In a large mixing bowl, cream your sugar, eggs and butter together, for approx. 5-6mins by hand, until it starts to look creamy.

Then add the flour, bicarbonate of soda, molasses, cinnamon and vanilla, and mix together. Add the date mixture. Stir until everything is mixed together.

Pour the mixture into your prepared baking dish and bake for around 35 minutes – or until a skewer runs clean through the middle. 


Finally pour over the 2 jars of Joe & Seph’s Salted Caramel Sauce and serve!