Jamie Oliver's Scrumptious Sticky Toffee Pudding
732
- Total Time1 h 15 min
- Makes16 servings
(Photo: David Loftus)
"I grew up with sticky toffee pudding and it’s only ever made me happy in life. As a child I remember asking Mum, Nan, or Grandad, 'What’s for dessert, what’s for dessert?' and if it was sticky toffee pudding, that was just the best news—no matter what else was for dinner! And being honest, not much has changed. The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices, and Earl Grey tea, it makes for a winning combo. It’s great served in a bundt pan like this and looks pretty spectacular, but feel free to go old school and bake it in a pan if you prefer. Enjoy."— Jamie Oliver
Ingredients
4 Earl Grey tea bags
1 lb fresh Medjool dates
1 level tsp ground cinnamon
1 whole nutmeg, for grating
3/4 cup unsalted butter, plus extra for greasing (at room temperature)
2 1/2 cups self-rising flour, plus extra for dusting
3/4 cup superfine sugar
1 cup muscovado or dark brown sugar
4 large eggs
Maldon sea salt
CARAMEL SAUCE
1 cup + 1 tbsp unsalted butter
2/3 cup muscovado or dark brown sugar
3/4 cup superfine sugar
3 tbsp dark rum
1 1/4 cups heavy cream
Instructions
Preheat the oven to 350F. Put the tea bags into a measuring cup, cover with 1 1/4 cups of boiling water, and leave to steep for 3 1/2 minutes. Meanwhile, pit the dates and put into a food processor with the cinnamon, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes, then blitz to a puree, stopping occasionally to scrape down the sides, which will help it along.
Butter and lightly flour a 10-inch bundt pan or an 8 x 12-inch baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one, then, using a large metal spoon, stir in the flour and fold in the pureed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
When your pudding is almost ready, make the sauce. Cube the butter and melt in a small saucepan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and heavy cream. Bring to a boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
As soon as the pudding is ready, if using a bundt pan, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy or, if you’re baking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast and serve with a pitcher of sauce and a little heavy cream, ice cream, or custard if you like.
Recipe from Jamie’s Comfort Food by Jamie Oliver, published by Penguin Books and in Canada by HarperCollins Publishers Ltd.
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During his 26-year career, Jamie has sold over 50 million books worldwide, and his TV series are watched by millions around the globe. He’s inspired generations to enjoy cooking fresh, delicious food from scratch, and has published 28 best-selling cookbooks. His latest book, Eat Yourself Healthy, came out in September 2025.
