Sticky Toffee Pudding

3 oz  stoned dates (roughly chopped)
1/2 cup boiling water
1 tsp cornstarch
2.5 oz  butter
2.5 oz brown bugar
1 egg
1 tbsp molasses (or treacle)
3 oz Pamela's baking mix
1 tsp baking soda

Sticky Toffee Pudding

As with many other recipes here, 'pudding' means English pudding, not American pudding! This is a dark brown sponge pudding, which may readily collapse after cooking, but which is still good to eat. It is also very good cold - we haven't tried re-heating it.


About 2-3 hours before making the pudding, pour the boiling water over the dates, mash and leave to cool.

Grease a 2 pt ovenproof dish and dust it with the cornstarch.

Cream the butter and brown sugar thoroughly. Beat in the egg and molasses and finally stir in the flour.

Mash the dates once more and add the baking soda and stir. Stir the dates into the mixing bowl. Pour the mixture into the dish.

Bake in a 400F oven for 25 minutes.

© David Gilmore 2017