Avonmore Sticky toffee puddings

A classic and favourite for all


    For the pudding:

    • 225ml water
    • 200g dates, pitted and roughly chopped
    • 1 tsp bicarbonate of soda
    • 75g Avonmore Irish Butter, plus extra for greasing
    • 175g soft brown sugar
    • 2 medium eggs
    • ½ tsp vanilla extract
    • 200g self-raising flour, plus extra for dusting

    For the Sauce

    • 110g Avonmore Irish Butter
    • 110g soft brown sugar
    • ½ tsp vanilla extract
    • 150ml Avonmore Double Cream

    To serve:

    • Avonmore Fresh Dessert Cream


    1          Pre-heat the oven to 180°C/160°C fan/gas mark 4.

    2          Lightly grease and dust six pudding moulds, each with a 180ml capacity, with a little flour. Pour the water into a medium pan over a medium-high heat and add the dates and bicarbonate of soda. Simmer for 15-20 minutes until the dates are soft, then allow to cool.

    3          Place the butter and soft brown sugar into a large mixing bowl and whisk until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Whisk for one minute.

    4          Using a metal spoon, fold in the sieved flour until evenly blended. Gradually beat in the date mixture. Distribute between the pudding moulds and place on a baking tray in the oven for approximately 25-30 minutes or until a cocktail stick inserted into the centre of each pudding comes out clean.

    5          Meanwhile, to make the sauce, place the butter, soft brown sugar and vanilla extract into a small pan and warm over a low heat until the sugar has dissolved. Add the cream and stir until it starts to bubble. Remove from the heat.

    6          Turn out the puddings from the moulds upside down. Drizzle the sauce over the top and serve immediately with Avonmore Fresh dessert Cream.

    Top tip: Make this recipe gluten free by substituting gluten-free self-raising flour and gluten-free bicarbonate of soda.

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