sticky toffee pudding

This is the easiest, simplest and most delicious dessert I ever made, Thanx Jamie. U make cooking easy

hi, thanks for an interesting article! solar cooking is an excellent way to cook food without wasting fuel or heating up your kitchen. we especially like dehydrating fruit, bananas and mangoes turn out great!!

hi, thanks for an interesting article! solar cooking is an excellent way to cook food without wasting fuel or heating up your kitchen. we especially like dehydrating fruit, bananas and mangoes turn out great!!

hi, thanks for an interesting article! solar cooking is an excellent way to cook food without wasting fuel or heating up your kitchen. we especially like dehydrating fruit, bananas and mangoes turn out great!!

Hi, thanks for an interesting article! solar cooking is an excellent way to cook food without wasting fuel or heating up your kitchen. we especially like dehydrating fruit, bananas and mangoesa turn out great!!

I'd like to poor the sauce on the sponge in advance & reheat the whole pudding when my guests arrive tomorrow but i'm dubious because it has cream in it & don't want to ruin the sponge base if it curdles when reheated. Anyone tried it? Many thanks

Made this for my dinner party last night and it was a great hit. Thanx for the tip about keeping the date water. I used it to make the puree and it came out super moist. Next time I will only keep half of the water though since the sauce adds a lot of moisture as well.

just took it out of the oven!!! its is amazing!!! i put cocoa powder instead of ovalitine, worked a treat!

Totally delicious. Made it tonight but didn't have any Ovaltine, and it worked fine.

i'm amazed. this recipe actually works! usually the recipe from the internet will need some adjustment, but not with this one. the dates absolutely need to be drained, otherwise the batter will be too wet and won't baked properly. IMO, this is the most comforting dessert of all.

I am pretty sure he means what we call allspice

¼ teaspoon ground mixed spice...<br /> Which spices? Guess it´s not oregano or majoran.... ;-)<br /> What do you use ?

This was my first attempt at making STP and (from my housemates' response) it was a grand success. I found the recipe really easy to follow and hassle-free. Thanks Jamie!

This cake is a winner. Everyone who tasted it loved it. I didn't bother to drain the dates but the cake definitely took at least 60mins at 180degrees before the center would cook through. This ended in mildly burnt sides but it was still yummy ...

I am trying this recipe tomorrow in my food class and can't wait as I have never eaten sticky toffee pudding before....thanks for all the great tips!

for the toffee sauce if you don't have the proper sugar just use white sugar and black treacle ooo so good

The best ever! I hate dates, so pureed I don't even notice them.

i use soft dark brown sugar, like muscarvado. And boil the dates in coffee water and bi carb to break them down

love it!!

Gorgeous!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Try this recipe Jane

I have made this before and it is devine. Really easy to do as well. Another great recipe from Jamie!

I like food

I just made this using muffin cups since I wanted individual servings. It came out a little dry even with shortening the cooking time to 20 minutes. The solution was to poke them with a chopstick several times each and drizzle the sauce over them well before serving so it really soaks in. I haven't served them to my gueats yet but the home taste test was a success. FYI I used about half of the liquid from the dates when pureeing. Next time I will use all of it and I like the idea of using orange juice.

Hi all, it's in the oven at the moment - and this Canadian needs to know: can I use brown sugar instead of muscovado and whipping cream instead of double cream????

This is just amazing, i have to cook it for about 45-50 mins on a med heat 160deg.in the middle of the oven I also did not remove the water from the dates and this left it so moist, I am making this today and making one for my friend to,<br /> <br /> i used a medium prirex dish as there is quite a lot of mixture

looking nice. i will try it..

ohhh thts awesome!!..loved it!...i hve made it a similar way...not exactly the same kind..i didnt add the sauce..its very much easy n indian style..hope u like it..!!..www.myfoodinn.blogspot.com...i aint as good as u J.Oliver!! :)

Deeeeeelicious!!!!! We used this recipe back in October '10, it was totally delicious. We tried a different recipe the next time, but Jamie, yours was by far the best. The pudding is more cakey, light and lovely, and the toffee sauce totally yummy. We are cooking Christmas dinner for our family this year (13 of us!) and this is the pudding we're making as only myself and my mum like Christmas pudding. Merry Christmas!!

Tried this recipe. Did not cook in the middle in the time stated. Wouldn't make it again.

Please subscribe - THANKS!

I tried this out with dried dates, the pudding was quite light in color compared to the photo. But it was great! The sticky toffee sauce was not as sticky as I thought it would be but it was still PURE YUM.

recommend using instant coffee instead of ovaltine- def use the water and after baking, poke holes and pour half of the sauce and broil right before serving. i made it this week and was deicious (serve with whipped cream as well)

the pudding worked a treat i put hot chocolate in it it was wonder full

This was rubbish. Followed the recipe to the letter and it would not cook in the middle. Cooked for a further 20 mins and still runny in middle. Perhaps I used the wrong sort of bowl (I used a pudding basin) It would help if the size of bowl was included in the recipe. Shame as I was taking it to a dinner party now I have to buy a dessert on the way.

Hi, I am an amateur baker so always full of questions... I was just wondering if you you need to make the sauce right before you are about to serve the dish or whether you can make it a few hours beforehand?

Does the cook need to be stoned or just the dates. If the latter, do they need to inhale AND if so how do you get them to do that??

I thought it was a really good dessert, but the title really needs to be changed. I served it at a family dinner party this evening, and although they all praised the dish, they did feel that it wasn't really a sticky toffee pudding, as it was not actually sticky. They felt that it was more of a date pudding.

Tris, Goat's milk yogurt is still an animal product and hence not vegan!

I very rarely leave comments, but after seeing these very useful ones thought I should.

This pudding came out excellently-everyone loved it and I'm definitely making it again. Do not drain the dates, keep the water, leaves it lovely and moist. I also didn't have Ovaltine, so didn't bother and it was completely fine.

Actually, I made this so that a vegan could it eat it as well. Amazingly, substituting goats milk yogurt for the yogurt and creme was fine, as was soya butter instead of normal butter. All of us who aren't vegan loved it, so go for it! Thanks Jamie.

I love this recipe! It was so fluffy and everyone loved it!

I actually didn't have ovaltine either, so i just didnt put it in... And it turned out great!

And I prefer the dates chunky.. so I didn't blend them up. Just a preference thing.

I have tried this recipe from your recipe book and it was amazing. I was so excited when I saw it wasn't a steamed pudding. I always try and find a pub for supper that serve this desert when I am in England, with thick cream and a cup of tea. I followed your recipe except I bake it in muffin tins so the servings are all the same size, and I can freeze them separately for a bit and it makes a nice presentation as well with the toffee sauce. very easy to make.

I am a professional chef by trade and i found this a very good recipe indeed.. I used seedless raisins instead if dates and i found the results equaly as good and the flavor even better! Gets top marks everytime..

never in my life had one but my mom says it is very nice, soooooooooooooo i'm gonna try it out! i love cooking and cooking challenges, i am 14 and i have been baking since i was about 5 and i have never stopped since!!! i love reading all the different cooking websites but this is so far the best! is this good for a cold day??? coz' here in cape town it's soon gonna be winter.....

when I print this recipe the ingredients don't print out

what is medjool sugar and can i use milo instead of ovaltine

For those wanting the size/shape bowl to use, I have just measured mine - it is a pudding basin, 18 cm in width and 10cm in depth. I think it was classed as a medium sized pudding basin in a big supermarket which name begins with the letter T! There is quite a lot of mixture, so I wouldn't use anything smaller.

For those of you who dont know whether or not to drain the dates and think its a typo....

Ive made this recipe countless times for my family and for dinner parties and every time I do, I always drain the dates. The baking soda is added simply to help soften the dates to make them easier to puree. I'm intrigued that some on this board have done the recipe using the water however, as Ive always found the cake to be incredibly moist without the water. (I think the point of the recipe is to not have an overly moist cake so that it soaks up all the lovely toffee sauce better.) Maybe ill give it a go! Either way, the whole purpose of the baking soda is to soften the dates, so I dont believe its a typo that Jamie O says to drain them.

looks great !!!!!

This sponge is fantastic...
in the states I cannot get double cream, so I use heavy or whipping cream for the sauce...

As far as pan dimensions goes.... a bundt or loaf pan (standard sizes) works great...

you are meant to use the soaking liquer of dates to puree them...

you can indeed make the sponge in advance an refridgerate up to 2 days or freeze in tightly wrapped pkg but I assure you fresh is best!

I have been making this for years and adore it... someday I will splurge on the double devon cream... but my recipe tweaks taste great all the same

Is anyone going to tell us what size/shape dish to use?

i like your ideas jamie oliver but im sure you know that most of them dont taste as great as you say so and they dont taste that good aswell



your sincerly laurengreen

Instead of water use fresh orange juice, much nicer taste.

What size dish do I roughly need for this recipe.
Also, I noticed a comment above mentioned that you need to puree the dates with some water. Is this correct or do I need to actually drain them?

Double cream is nowhere to be found here in Holland... anybody got any ideas of something else that I can use, or even another idea for a toffee sauce?

I can't stand dates im afraid!! :)
is there something else i can use?

u cn use cocoa insted if u want

Because I cannot eat anything with cocoa in, I left out the ovaltine altogether. I was worried it would be too wet with all the water left in as suggested, so I drained off half of it before blending the dates and it turned out very light and moist.

There was also some pudding left over the next day and it was just as nice, a lovely dessert. Has anyone added sultanas to the receipe?

Will definately make this again, everyone loved it yesterday. Definately typo in recepie as you don't drain dates you blend with water in.

Can anyone give any tips as to what size dish this needs to be cooked in please? Either in actual dimensions or how much liquid it holds......

I made this last year for Christmas and it was amazing. I made it 2 days before and warmed it for Christmas dinner. I will be making it tonight for this years dinner too!

is is great ! :)

I was thinking of bringing this to a dinner party. Can the pudding be made the day before and reheated? Can the sauce be made the day before or should it be made immediately before serving?
Thanks for any tips.

I made this for my kids they thought it was gorgeous


Thanks for the recipe

I made this for my kids they thought it was gorgeous


Thanks for the recipe

this is very good, medjool date are just fresh date and if you can't fined Ovaltine use coco and it's just as good :) hope this helps

I tried out this recipe today, it turn out excellent ;-)

Further to Alison Mott's comment, I think that there is a typo - I tried NOT draining the dates on my second attempt and whizzing them up with the soaking liquor and bicarb, and I ended up with a much moister, better risen cake.

hey
looks brill!!!

isa verry nica spica

alia, Medjool refers to the type of date and I think possibly where it's grown. They're wonderful whatever it means! ^_^ Keep up the good work Jamie! You're amazing!

Jamie. As a fellow Essex person, you can do no wrong in my eyes mate. Your recipes are great (I use them all the time), from way back when you were just a runt. Naked Chef ring any bells? Keep up all the good work you are doing. And don't let the b#s###ds get you down!!!!!!!!!!!!!!!!

Just wondering if there is a typo in this recipe?
Why do you drain away the water that is so carefully measured and the bicarb.? I thought the mixture was very dry so liquidized the dates with the water and bicarb and the pudding was lovely and light and moist.
Was i right or just a fluke?
Alison xx

Can I use Milo instead??

yaaaaaay

We know this as the Queen Mother's favorite pudding.

In pplace of Ovaltine you can use any other malted choclate drink powder. Make sure its dark tho

looks very nice, i shall have a go at making it!!! wish me luck :-)

I love the recipe, In Australia we call it Sticky Date Pudding there is no Ovaltine in it though but will try it.

The recipe looks great but I live in Greece and can't get Ovaltine. What else can I use?

I'm sorry, but Ovaltine is not an ingredient ready to hand. What else can I use?

ill try it but what does medjool means??