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Sticky Toffee Pudding

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115g/4oz/1 cup toasted walnuts, chopped
175g/6oz/ cup butter
175g/6oz/scant 1 cup soft brown sugar
60ml/4 tbsp double (heavy) cream
30ml/2 tbsp lemon juice
2 eggs, beaten
115g/4oz/1 cup self-raising (self-rising) flour


Serves: 6


1. Grease a 900ml/1½ pint/¾ cup heatproof bowl and add half the nuts.

2. Heat 50g/2oz/4 tbsp of the butter with 50g/2oz/4 tbsp of the sugar, the cream and 15ml/1 tbsp lemon juice in a small pan, stirring until smooth. Pour half into the heatproof bowl, then swirl to coat it a little way up the sides.

3. Beat the remaining butter and sugar until fluffy, then beat in the eggs. Fold in the flour, remaining nuts and lemon juice and spoon into the basin.

4. Cover the bowl with greaseproof (waxed) paper with a pleat folded in the centre, then tie securely with string.

5. Steam the pudding for about 1¼ hours, until set in the centre.

6. Just before serving, gently warm the remaining sauce. Unmould the pudding on to a warm plate and pour over the warm sauce.

Energy 606Kcal/2523kj; Protein 7.5g; Carbohydrate 46g, of which sugars 31.6g; Fat 44.9g, of which saturates 20.3g; Cholesterol 152mg; Calcium 122mg; Fibre 1.3g; Sodium 279mg

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