Blitz-and-bake banana sticky toffee pudding

Indulge in a sticky toffee pud for a comforting dessert

  • Prep:10 mins
    Cook:45 mins
    plus 30 mins soaking
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 653
  • fat 33g
  • saturates 20g
  • carbs 82g
  • sugars 0g
  • fibre 3g
  • protein 6g
  • salt 0.7g


  • 200g pitted dates
  • ½ tsp bicarbonate of soda
  • ½ tsp vanilla extract
  • 100g butter , softened, plus extra for the tin
  • 2 very ripe bananas , mashed
  • 150g soft light brown sugar
  • 3 eggs
  • 200g self-raising flour
  • 100g unsalted butter
  • 200g light brown soft sugar
  • 150ml double cream
  • vanilla ice cream , to serve (optional)


  1. Boil the kettle. Tip the dates into a heatproof bowl with the bicarb and vanilla extract, then pour over 200ml boiling water and leave to soak for 30 mins. Meanwhile, butter a 20cm square baking tin.

  2. Heat the oven to 190C/170C fan/ gas 5. When the dates have soaked and cooled, tip them along with their soaking liquid into a food processor and pulse to chop. Tip the rest of the sponge ingredients and a pinch of salt into the food processor and pulse to make a batter. Scrape the batter into the tin and bake for 40-45 mins, or until the pudding is firm to the touch and a skewer inserted into the centre comes out clean.

  3. While the pudding is baking, make the sauce. Tip the butter and sugar into a saucepan and warm over a medium heat, stirring constantly until the sugar has dissolved and the butter has fully melted. Bubble for 3 mins until the mixture is thick, then stir in the cream and simmer, stirring, for 2 mins until you have a toffee sauce. Serve the pudding warm, cut into squares and drenched in the sauce with vanilla ice cream on the side, if you like.

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