Sticky toffee pudding is absolutely one of our favourite puddings. Bring it bang up-to-date by serving it with whisky ice-cream. Just don't tell the children...


  • 150g dates stoned and chopped

  • Half a pint of boiling water

  • 1 tsp bicarbonate of soda

  • 50g butter

  • 75g light muscovado sugar

  • 2 eggs

  • 125g self-raising flour

  • 1 vanilla pod or tsp vanilla essence

  • Sauce

  • 300ml double cream

  • 50g dark brown sugar

  • 2 tsp black treacle

  • Ice cream

  • 500ml good quality vanilla ice cream

  • 50ml Colomba cream (or another whisky cream liquor)


  • Pudding:

  • 1.

    Pre-heat the oven to 180c. You will also need a 10 inch square baking tin.  Boil the dates in the water for about five minutes until soft, then add the bicarbonate of soda. Cream the butter and sugar together. Then add the eggs, beat well, then add everything else. Mix well, making sure there are no flour lumps. Grease your baking tin and pour in mix, making sure the dates are evenly spread out and cook in oven for about 30-35 minutes until just firm to the touch. Serve with a scoop of liquor ice cream and drizzle with the sauce.

  • Sauce:

  • 1.

    To make the sauce put all the ingredients into a pan over a low heat and stir until browned and bring to the boil.

  • 2.

    Add the Columba crème to slightly softened ice cream, mix thoroughly and refreeze. Serve a big scoop with the warm pudding and sauce.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

2 2 2 2 2
Average Rating
0 comments • 1 rating