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Joe & Seph's Sticky Toffee Pudding

Thanks to the @culinarybee for sharing this yummy recipe! My family's absolute favourite pudding in the entire world, so I thought I had to share this recipe with you. I usually serve with a tart creme fresh to balance the sweetness of this pudding.
1 hour 20 minutes
Serves 8
More Effort


  • 250g fresh dates, chopped roughly
  • 1 level teaspoon of bicarbonate of soda
  • 150g of self-raising flour
  • 140g golden caster sugar
  • 2 large eggs and one yolk
  • 2 tbsp. molasses
  • 1 tsp. ground cinnamon
  • 1 tsp. of vanilla bean paste
  • 150g butter (room temperature)
  • 2 Jars of Joe & Seph’s Salted Caramel Sauce


  1. Prepare baking tin

    Start by greasing a baking dish with butter.

  2. Preheat oven

    Pre-heat oven to 180 degrees.

  3. Soak dates

    In a bowl, add the chopped dates, and pour approx. 180ml of boiling water over them. Leave for around 10 minutes until they have completely softened.

  4. Blitz dates

    Blitz with a food processor, or mash with a fork until they have combined.

  5. Cream sugar, butter and eggs together

    In a large mixing bowl, cream your sugar, eggs and butter together, for approx. 5-6mins by hand, until it starts to look creamy.

  6. Add remaining sponge ingredients

    Then add the flour, bicarbonate of soda, molasses, cinnamon and vanilla, and mix together. Add the date mixture. Stir until everything is mixed together.

  7. Bake

    Pour the mixture into your prepared baking dish and bake for around 35 minutes – or until a skewer runs clean through the middle.

  8. Pour over caramel and serve

    Finally pour over the 2 jars of Joe & Seph’s Salted Caramel Sauce and serve!


Bartlomiej Soltys
Absolutely delicious, I'm a big fan of sticky toffee pudding so I was really excited to try out this new recipe with the Joe & Seph's salted carmel sauce and I was certainly not disapointed- I highly recomend trying it out for yourself, you'll definitely enjoy it :)
Stephanie Brown
Oh-so delicious! I love sticky toffee pudding!
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