Sticky Toffee Pudding by Claire Bassano
Lee Kum Kee

Sticky Toffee Pudding by Claire Bassano

Rate this Recipe

A favourite British pudding,sweet and comforting. The addition of sweet soy sauce may sound a little crazy but it gives a depth of flavour think of it like adding salt to make salted caramel.


For the Pudding
75g  unsalted butter plus extra for greasing
175g stoned dried dates
200ml water
1 tsp bicarbonate of soda
150g soft dark brown sugar
2 medium eggs - beaten
175g self raising flour
½ tsp baking powder
For the Sticky toffee sauce
100g unsalted butter – diced
150g soft dark brown sugar
150ml double cream


1 Heat the oven to 180c/gas 4 and butter and line a 24x26cm x 4cm deep baking tin.
2 Chop the dates and place in a pan. Cover with the water and bring to the boil. Stir in the bicarbonate of soda and sweet soy sauce. Simmer until the dates break down and you have wet paste.
3 Beat the butter and sugar together until blended and the sugar has dissolved. Gradually add the beaten eggs, beating well after each addition.
4 Sift the flour and baking powder over the mixture and fold in. Stir in the date mixture.
5 Transfer the mixture to the prepared tin, spreading it evenly. Bake for 25-30 minutes, until firm and risen.
6 Meanwhile, to make the toffee sauce, melt the butter, sugar, sweet soy sauce and cream over a low heat. Let it bubble for a few minutes until the sauce in thick enough to coat the back of a wooden spoon.
7 Cut the pudding into portions and serve with the warm toffee sauce. Serve with ice cream or cream.
share on facebook
send email
All Lee Kum Kee Recipes
Sign Up Now
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.