Sticky Brandy Toffee Puddings

Sticky Brandy Toffee Puddings

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts

Made with these products:

Serves 6 people
Prep. time 10 mins
Cook time 20 mins


  1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Lightly grease and greaseproof paper base line 6 x 175ml (6floz) ramekins.
  2. For the sponge: place the dates in a pan with 200ml (7floz) boiling water and simmer for 10 minutes. Place all the remaining ingredients in the bowl, fit the K beater and beat on speed min for approx. 1 minute, until well combined.
  3. Add the dates and water and beat on speed min for 1 minute, scraping if necessary, until combined.
  4. Spoon the mixture into the ramekins and bake for 25 minutes, until a skewer inserted in the middle comes out clean. Remove from the heat and allow to cool slightly.
  5. To make the sauce: melt the butter, sugar and cream together in a small saucepan, until sugar is dissolved. Bring to the boil and stir in the brandy. Spoon sauce over puddings.


For the sponge:

  • 150g (5oz) stoned dates, chopped
  • 75g (3oz) unsalted butter, room temperature
  • 100g (4oz) soft light brown sugar
  • 3 eggs, beaten
  • 175g (6oz) plain flour
  • 2.5ml (1/2tsp) bicarbonate soda
  • 15ml (1tbsp) vanilla extract

For the sauce:

  • 100g (4oz) unsalted butter
  • 175g (6oz) soft brown sugar
  • 125ml (4floz) double cream
  • 30ml (2tbsp) brandy

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