Sticky Toffee Pudding – Willey’s Weekly Bake 195


Another week another bake. I know this bake probably isn’t what everyone thinks of during a warm spring/summer but I am running out of ideas and I fancied this little treat! I have adapted the recipe I originally used as Black treacle makes for a far more superior STP!

Ingredients for Pudding

  • 100g Dates
  • 35g Butter
  • 25g Dark Brown sugar
  • 1 Egg
  • 1bsp Black Trecale
  • 75g Self Raising Flour
  • 1 tsp of baking Powder

Ingredients for sauce 

  • 75g Butter
  • 150g Dark brown sugar
  • 1/2 tbsp of Black Treacle
  • 120ml of Double cream


  1. Preheat the oven to 180 degrees celsius.
  2. Chop the dates into small pieces and soften in 100ml boiling water.IMG_7749
  3. Beat together the butter and sugar until light and fluffy and add the black treacle. IMG_7750
  4. Add the dates and water into mix along with the eggs, flour, and baking powder and mix well until no lumps. IMG_7751
  5. Add the milk to loosen the mixture.
  6. Add the mixture into 4 ramekins. IMG_7752
  7. Place the ramekins in a baking tray and half fill with water.
  8. Bake in the oven for 20-25 minutes until soft on top.
  9. Make the caramel by melting the butter and sugar on a low heat until fully dissolved.
  10. Then stir in the double cream and stir continuously until well combined.
  11. Pour over the puddings and enjoy with cream or ice cream.



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