Sticky Toffee Pudding

Prep Time


Cook Time





1 & 1/21 & 1/2 lb Country Range chopped dates

22 pints water

11 lb dark Brown Sugar

1/21/2 lb golden Syrup

22 lb Country Range self raising flour

44 tsp Country Range bicarbonate soda

44 tsp Country Range baking powder

8 8 eggs

11 lb Country Range salted Butter

Toffee sauceToffee sauce

1.11.1 lb dark brown sugar

1.11.1 lb Country Range salted butter diced and kept cool.

11 litre double cream

Multiply by
  • 1Place the dates in a pan with the water and bicarbonate soda, bring to the boil and simmer for 5 minutes until they have started to break down. Remove from heat and leave to one side to cool slightly.
  • 2Cream the eggs, sugar and golden syrup until turning slightly white then add the butter and mix.
  • 3Add the warm dates into your egg mixture, constantly mixing.
  • 4Now add your flour and baking powder into your date mixture.
  • 5Line a 1/1 gastro tray with butter and caster sugar and pour the mix into the tray
  • 6Bake in the oven with 30% steam on 180°C for 30-40 minutes or until a clean knife comes from the mixture when tested.
  • 7While the pudding is cooking, place the double cream in a pan and bring to the boil.
  • 8Once the double cream comes to the boil, add the dark brown sugar and mix constantly.
  • 9When the cream and sugar are nicely combined and starting to heat again, just before they boil add the butter, remove from the heat and whisk until combined.
  • 10When the pudding is cooked, remove it from the oven and insert a knife into the sticky toffee pudding, making lots of small piercings all over it and cover with the toffee sauce, then set aside to cool.
  • 11Portion either later that day or the next day and serve warm with a generous portion of Country Range dairy vanilla ice cream.