Few desserts feel as comforting as a Sticky Toffee Pudding – rich, soft sponge, deep toffee flavours, and plenty of warm sauce. This classic was made at a Village Bakers Baking Masterclass, where we focused on getting that perfectly light texture and indulgent finish.

Best served warm and shared generously, it’s a dessert that never fails to please. Simple, nostalgic, and utterly satisfying, it’s the kind of bake that brings everyone back for seconds.

INGREDIENTS

METHOD

1. Pre-heat the oven to 180oC Fan/ 200oC/400oF/Gas mark 6. 
2. Using a food mixer, blend the butter and sugar together. 
3. Slowly add the golden syrup, treacle, eggs and vanilla extract to the butter mixture and continue mixing. 
4. Turn the mixer down to a slow speed and then add the flour. Once all the ingredients are combined, turn off the mixer. 
5. Place the dates in a saucepan with 300ml water and bring to the boil. 
6. Purée the water and date mixture and add the bicarbonate of soda. While it is still hot, quickly add this mixture to the egg mix. 
7. Once the mix is combined, pour into the prepared tin (foil tin) and bake for 30–40 minutes until the top is just firm to the touch.
8. Remove the pudding from the oven and allow to cool, in the foil tin. 
9. To make the sauce, melt the butter and sugar together in a small pan, add the cream and bring to the boil. 
10. Simmer for a few minutes until the sauce reaches the desired consistency. 
11. Add the sauce on top of the sponge and leave to cool. 
12. Retain any left over sauce for serving if needed. 
13. To serve, re-heat the sponge in a microwave or heat for 5 minutes in the oven at 180oC/350oF/Gas mark 4. 
14. Place onto a plate with lots of the sauce on the top and a scoop of vanilla ice cream if you wish. The sponge and sauce can be made in advance. The sponge can even be frozen and both can be plated up and re-heated in the microwave.

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