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Sticky Toffee Pudding

Moist, sweet, moreish and very straightforward to make, this is a guaranteed crowd pleaser. It can be prepared entirely in advance and will keep very well once cooked, lasting five or six days in an airtight box in the fridge or up to three months in the freezer. Before serving, just warm it up in a low oven for about 15 minutes covered (defrost first if it has been frozen).

Sticky Toffee Pudding

Toffee sauce


This can also be served with boozy toffee sauce instead of the regular toffee sauce. For the boozy toffee sauce, CLICK HERE

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Sticky Toffee Pudding.


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4 comments • 13 ratings
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Posted by Report
I dont have access to golden syrup.Can anyone suggest me a substitute
Posted by Report
Great, as good as the famous 'Cartmel' sticky toffee pud. Everyone loves it!!
Posted by LE34Report
gorgeous and specially with sticky toffee sauce and cream. Totally addictive and as always Rachel makes it look so easy.
Posted by LE34Report
Fab dessert and its not complicated
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