Super Simple Sticky Toffee Pudding

This is just the most simple thing you may ever make. I feel like this pudding actually gives back more than you put in, the saint of puddings if you will, it’s there for you when you need it most. With the weather the way it is now though (30 degrees in Adelaide!) this probably isn’t what you are day dreaming about eating, but trust me on this.

This should be on man vs. food, it is ridiculously rich; in a good way. I like to coat mine in custard, but then I’ll pretty much coat anything in custard; I may or may not have eaten the remaining custard on its own the next day. Heated of course.

I am looking into buying a digital SLR camera, if you have any suggestions of brands let me know!

Nigella’s Easy Sticky Toffee Pudding

Ingredients – Pudding

  • 100g dark muscovado sugar
  • 175g self-raising flour
  • 125ml full-fat milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 50g unsalted butter, melted
  • 200g chopped, rolled dates, I would suggest dicing these really finely as they soften more whilst smaller.

Ingredients – Sauce

  • 200g dark muscovado sugar
  • Approx. 25g unsalted butter in little blobs
  • 500ml boiling water


Serves: 6-8.
  1. Preheat the oven to 190°C and butter a 11/2-litre capacity pudding dish.
  2. Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine. Fold in the dates then scrape into the prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.
  3. Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, crème fraîche, double or single cream as you wish.