Sticky Toffee Puddings

Pudin de caramelo
Sticky Toffee Puddings
Sticky Toffee Puddings


  • 150 g pitted dates
  • 1 ½ tsp bicarbonate of soda
  • 180 g water

Sticky Toffee Sauce

  • 60 g unsalted butter, plus extra for greasing
  • 60 g soft brown sugar
  • 75 g golden syrup
  • 40 g milk
  • ¼ tsp vanilla extract

Sticky Toffee Puddings

  • 40 g unsalted butter, soft
  • 110 g dark brown sugar
  • 150 g plain flour
  • ½ tsp baking powder
  • 1 large egg
  • 700 g water, for steaming


  1. Place a bowl on mixing bowl lid and weigh in dates then add bicarbonate of soda. Set bowl aside.
  2. Place 180 g water in mixing bowl and heat 4 min/Varoma/speed spoon then pour over dates and bicarbonate of soda; the mixture will bubble up. Set aside and allow dates to soak for 20 minutes. Meanwhile, grease 8 dariole moulds (see tip), then set aside and continue with recipe.

Sticky Toffee Sauce

  1. Place butter, sugar, golden syrup, milk and vanilla extract in mixing bowl then cook 7 min/100°C/speed 2. Transfer to a serving jug and cool for 10 minutes before refrigerating to thicken. Meanwhile, clean mixing bowl and make puddings.

Sticky Toffee Puddings

  1. Place butter, sugar, flour, baking powder, egg, reserved soaked dates and all the liquid in mixing bowl then mix 20 sec/speed 5. Divide evenly between prepared dariole moulds then place in Varoma dish. Rinse mixing bowl.
  2. Place water in mixing bowl. Place covered Varoma into position and steam 30 min/Varoma/speed 1. Remove puddings from moulds and serve warm with sticky toffee sauce.

  • Sponge puddings stay beautifully moist when they are steamed, and the Varoma is perfect for this. Cosy, comforting and indulgent, we’ve made sure there is a sticky toffee sauce to go with these puddings too! It’s lovely with pouring cream or a scoop of vanilla ice cream to offset the warmth.
  • Dariole moulds are small, individual, flowerpot-shaped moulds. They are approx. 6 cm deep with a volume of 110 ml.
  • The toffee sauce is also delicious poured over vanilla ice cream as a dessert by itself.
  • If the sticky toffee sauce separates in the fridge, stir before using.
  • Steam as one large pudding in a deep spring form tin (Ø 20 cm) lined with buttered greaseproof paper on the base. Steam for 40-45 minutes or until a skewer inserted in centre comes out clean.
  • Raisins and/or sultanas can be used instead of dates.
  • The sauce makes approx. 200 ml. To double the sauce, double all ingredients and cook with the same timings. Extra sauce keeps well in the fridge for 2-3 months.

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