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April 15, 2022

Sticky toffee pudding

A decadent pudding, easy to make and a treat for all. It is perfect for those who would not normally eat dates as they will tell you how much they enjoyed this sticky delight!

The pudding can be served almost immediately for those that just cannot wait, or it can be left for the sticky sauce to seep into the pudding which gives it another whole new level of stickiness. If you need extra more luxury, serve your pudding with cream or custard.

Pudding mix ingredients

  • 2 eggs

  • 85grams butter softened, small amount of extra butter for greasing tin/s

  • 140grams demerara sugar

  • 2 tablespoons black treacle

  • 100ml milk

  • 225grams whole dates

  • 175ml boiling water

  • 1 teaspoon Vanilla extract

  • 175grams self-raising flour

  • 1 teaspoon bicarbonate of soda

Toffee sauce ingredients

  • 175grams muscovado sugar

  • 50grams butter

  • 225ml double cream

  • 1 tablespoon black treacle

Creating the pudding mix

1. Stone and chop the dates, to quite small size, place in a bowl and cover with 175ml boiling water, leave around 30 minutes until cool and well soaked, mash dates slightly with a fork.

2. Butter 8 mini pudding tins or one large tin, place on a baking sheet, pre heat oven to 108°C/fan 170°C

3. Mix 175grams self raising flour with 1 teaspoon of bicarbonate of soda. In a separate bowl beat 2 whole eggs

4. Beat 85grams softened butter and 140grams demerara sugar in a large bowl for several minutes until slightly creamy, add the eggs, beating between each addition

5. In the same bowl beat in two tablespoons of black treacle and add vanilla extract, with a metal spoon gently fold in one third of the flour mix and half the milk, do not over beat. Repeat until all your flour mix and milk is completely combined.

6. Add dates to the bowl containing your pudding batter and mix together

7. Spoon the pudding batter evenly into your small tins or pour into your large tin

8. Bake for 20 to 25 minutes until risen and firm

Creating the toffee sauce

1. Put 175grams of light muscovado sugar and 50grams butter in a medium saucepan, with half your double cream

2. Bring to boil over a medium heat stirring continually until sugar has completely dissolved

3. Stir in 1 tablespoon black treacle and let the mixture bubble for 2 to three minutes, stirring to make sure no burning occurs

4. Remove pan from heat and fold in the remainder of the double cream

Assembling the pudding

1. Remove the puddings from the oven, leaving several minutes to cool slightly then use a palette knife to free up the pudding from the tins, and turn them out.

2. Serve with the sauce drizzled over the cake, as an alternative it is even better when left for a day coated in the sauce. To do this pour half of your toffee sauce into one or two ovenproof serving dishes, sit the upturned pudding on the sauce then pour remainder of sauce over the top of the puddings. Cover and refrigerate.

3. When ready to serve heat oven to 180°C/160°C fan and heat the pudding until the sauce is bubbling, serve on their own or with cream/custard.

Two years ago, Marthese and hubby Stuart decided to leave Malta and move, lock, stock and barrel, to the beautiful location of Maremma in Tuscany. Featured in the coming printed Issue of Design & décor, one will get a glympse of the beauty they are now surrounded by. Even though she has a very busy schedule with work around the property, she has made the time to prepare some great recipes for our website. These will be a regular feature so keep your eyes open 😊

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