Sticky Toffee Pudding Recipe

Here’s my favourite recipe for Sticky Toffee Pudding. So it makes sense that its the first recipe I upload. I’ve decided not to put tags on recipe articles because I’m going to reserve the tags for other types of articles so when people click on a tag they don’t get swamped with recipes.

Sticky Toffee Pudding


  • Butter (6oz)
  • Brown Sugar (6oz)
  • Self Raising Flour (4oz)
  • Golden Syrup (2 tblspns) (I like the Lyle’s brand because of the unique taste, you can find it in the English section of the shop)
  • Eggs (2)
  • Salt (pinch)


  1. Melt 2oz of butter in a frying pan and mix in 2oz of brown sugar and 2 tblspns of golden syrup. Make sure the sugar has disolved nicely (without burning the butter). Pour the mixture into a pudding bowl (something like a Pyrex pudding bowl that can happily go in the oven).
  2. Beat two eggs.
  3. Melt the remaining 4oz of butter in the now empty pan and add the remaining 4oz of brown sugar.
  4. Remove the pan from the heat and allow to cool slightly before adding the eggs to the mixture (you don’t want to make an omlette!).
  5. Add a pinch of salt to the self raising flour.
  6. Add the mixture in the pan to 4oz of self raising flour and mix them well.
  7. Pour the flour mixture ontop of the syrup mixture in the pudding bowl.
  8. Bake at gas mark 4 / 180 degrees for 30-40 minutes.

Best served hot with vanilla icecream.

You’ve really got to stick to the recipe on this one. My first attempt wasn’t as good because I added too much flour – the recipe didn’t seem to have enough. With the extra flour, it turned into a cake rather than a pudding, it didn’t have the delicious gooey texture and didn’t caramelize into toffee :(

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