Nigella Lawson's 'indulgent' sticky toffee pudding recipe is 'easy' to make

By Chanelle Georgina, Senior Reporter

Sticky toffee pudding is an indulgent dessert (Image: Getty)

Nigella Lawson revealed her go-to simple sticky toffee pudding recipe that she promises is "easy" to recreate.

"This is just what you want," Nigella Lawson said of her scrumptious dessert, "cosy and comforting and indulgent".

Taken from her cookbook Nigella Bites, the bake will be ready within the hour – and most of the time the pudding is baking in the oven.

Taking only around five to 10 minutes to prepare, before baking, it's a quick dessert to whip together, and even quicker to enjoy.

If you want to enjoy a delicious homemade sticky toffee pudding, here is Nigella Lawson's "easy" recipe.

Sticky toffee pudding can have different toppings (Image: Getty)

Sticky toffee pudding

Makes: six to eight servings

Ingredients:

For the cake

• 100g dark brown muscovado sugar
• 175g self-raising flour
• 125mil full-fat milk
• One large egg
• One teaspoon vanilla extract
• 50g unsalted butter (melted)
• 200g chopped dates

For the sauce

• 200g dark brown muscovado sugar
• 25g unsalted butter

Method

Preheat the oven to 190C (170C fan/gas mark five/375F) and butter a large pudding dish. Combine 100g of dark muscovado sugar with flour in a large bowl.

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, stirring to combine.

Sticky toffee pudding is a lovely dessert (Image: Getty)

Fold in the dates then scrape into the prepared pudding dish. Sprinkle over 200g of dark muscovado sugar and dot with the butter.

Pour over 500ml of boiling water and transfer to the oven. Set the timer for 45 minutes (the pudding might need five or 10 minutes more).

"The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce," said Nigella Lawson.

Serve with vanilla ice cream, creme fraiche, double or single cream – whichever one you prefer.