Butter and flour a deep 22-23cm cake tin and tip out the excess flour. Heat the oven to 180C/170C fan/gas mark 4. Beat the ...

A rich, moist cake dipped in a sticky sauce. It is best served warm with a dollop of vanilla ice cream. Preheat the oven to 190°C and butter a 1 1/2 litre / 6 cups capacity pudding dish. 2. Combine ...

While a sticky toffee pudding can be bought at the supermarket, how nice it is to say that you made your own. With Mary Berry's simple recipe, it doesn't take too much effort to bake the yummy ...

Sticky toffee pudding is a traditional British dessert featuring a moist sponge cake that’s infused with finely chopped dates and generously covered in a rich toffee sauce. It’s typically ...

This recipe can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead, cover and store in the fridge. Traditionally sticky toffee pudding would contain dates ...

Directions Make the cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round or a 9-by-13-inch rectangular cake pan. In a food processor, combine dates, ¼ cup boiling water and vanilla ...

Leave to cool for one hour. Place the small pieces of chocolate evenly over the top of the still-warm toffee and leave to melt. Spread out the chocolate with a palette knife. Roughly grind the ...

It tastes very very similar to a sticky toffee pudding, which is why I've chosen to lavish the top with a good dollop of Tiptree's Salted Caramel Spread. In a tin, the cake will keep, and even ...

Lucy Lord's cookbook Cook for the Soul is all about delicious comfort and this recipe ticks all the boxes. "My all-time favourite dessert has to be sticky toffee pudding," she says. "If it's on ...