Tess Ward’s Sticky Toffee Pudding Recipe

We love a comforting winter pud, but we love them even more when they’re (almost) virtuous.

Le Cordon Bleu trained chef, food writer and author, Tess Ward, shared her delicious Sticky Toffee Pudding recipe with us – and it’s the perfect festive treat.

Made with dates, soft caramel sugar and melty coconut oil it is, in fact, mightily healthy (as far as puddings can be), all natural and wheat free.

If you want to make the sticky toffee as one larger pudding, you can use one big ramekin, or heatproof bowl.

Cook for 30-40 minutes or until the sponge is set.

If need be, cover halfway through with foil to ensure the sponge stays moist.

For The Puds

  • 175g medjool dates, stoned and finely chopped
  • 75g sultanas, chopped
  • 100ml brandy
  • 1 tsp bicarbonate of soda
  • 200ml boiling water
  • 60g coconut oil, softened
  • 160g coconut sugar
  • 2 eggs, beaten
  • 175g white spelt flour
  • 1 tsp baking powder
  • 1/2 teaspoon cinnamon

Fills 10 Ramekins

For The Sauce

  • 200g coconut sugar
  • 80g butter, cut into pieces
  • 4 tsp blackstrap molasses
  • 2 tsp vanilla extract
  • 200g crème fraîche
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves


Pre-heat the oven to 180C. Butter 10 ramekins

For the Sauce

Make the sauce by putting the sugar and butter into a small heavy-based pan.

Heat over a low-medium heat, stirring occasionally, until the sugar starts to dissolve, without bringing to the boil or it may burn.

The mixture will be quite thick, like fudge, and the sugar won’t dissolve completely at this stage.

Take the pan off the heat, then stir in the black molasses and vanilla.

Cool for 2 mins, then stir in the crème fraîche a spoonful at a time, so it incorporates smoothly into the mixture.

If it’s a bit lumpy, use a small whisk to break them up.

Pour 1/4 of the sauce between the buttered ramekins and place in the freezer to harden for 30 minutes


For the Pudding

Put the dates, sultanas and bicarbonate of soda in a heatproof dish and cover with the boiling water.

Leave to soften while you prepare the rest of the pudding.

Beat together the butter and sugar until fluffy, and then beat in the eggs, a little at a time.

Stir in the flour, baking powder, cinnamon and a pinch of salt until well combined, and then add the brandy, dates, sultanas and their soaking water, and mix well.

Take the ramekins out of the freezer and pour the batter on top of the toffee sauce.

Put into the oven for 15 minutes, until firm with with a wobble, and then take out of the oven.

Heat the grill to medium, and poke a few small holes down the side of the ramekin so the sauce can seep through and pour over some of the remaining sauce.

Put briefly under the grill, keeping an eye on it as it can easily burn.

Once the bottom is toasted, turn out the ramekins, drizzle with a little remaining sauce and serve with a few dollops of ice cream, or creme fraiche.


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