Lisa Marley's Sticky Toffee Pudding

Recipe: Self-Saucing Sticky Toffee Pudding

24TH AUGUST 2017

What could be better than a self-saucing sticky toffee pudding - except one with homemade ice cream? Read on for Lisa Marley's simple yet sweet recipe! 


Serves six. 

Sticky Toffee Pudding Ingredients: 

100g dark muscovado sugar

175g self-raising flour

130ml full-fat milk

1 egg

2 tsp vanilla extract

50g unsalted butter, melted

225g chopped, rolled dates


For the sauce: 

200g dark muscovado sugar

30g butter, softened

500ml boiling water


For the ice cream:

1tbsp Tia Maria

4 large eggs

110g golden caster sugar

300ml double cream


Pudding Method: 

Preheat the oven to 190°C/gas mark 5 and butter a 11/2-litre capacity pudding dish.

In the dish that the pudding will be baked in, combine the 100g dark muscovado sugar with the flour with a whisk.

Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour and stir to combine.

Fold in the dates until well mixed in

Sprinkle over the 200g dark muscovado sugar and dot with the soft butter.

Pour over the boiling water and transfer to the oven.

Bake for 50 minutes

The top of the pudding should be springy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a gorgeous sticky sauce. 


Ice Cream Method: 

Oil and line a 1-litre loaf tin with cling film. Put the Tia Maria, egg yolks and sugar in a bowl and stir to combine

Put the egg whites in a large bowl and pour the cream in another.

Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail.

Now beat the cream until it holds its shape.

Fold the cream into the mixture, then carefully fold in the whites.

Pour into the loaf tin.

Lightly cover the surface with cling film.

When frozen, overwrap in foil and freeze again.