Christmas sticky toffee pudding

christmas sticky toffee pudding

christmas sticky toffee puddingTry this cheaper and in my opinion tastier pudding to the rich traditional Christmas pudding. Make them in muffin cake cases, freeze left overs individually still in their cases. Remove from freezer as required and microwave for 30 seconds or until hot. Serve with cream, custard or toffee sauce.


Approx cost: £3.92 or 32p per portion

Serves: 12

Total time: 40 minutes


  • 250 g mixed fruit
  • 250 mls water
  • 1 teaspoon baking soda (level)
  • 100 g butter or Flora (green tub)
  • 100 g demarara sugar
  • 2 eggs
  • 175 g flour white selfraising
  • 1 teaspoon mixed spice


  • Oven Temperature: 325ºF – 160ºC – Gas Mark 3 – Moderate
  • Bring to boil in a saucepan – mixed fruit, water and baking soda, Simmer for 10 mins until the fruit is soft and pulpy. At this stage you can blitz all the fruit or only half and leave half the fruit untouched. Either way is perfectly fine. All smooth is more similar to a sticky toffee pudding and with half the fruit left whole represents the Christmas Pudding
  • Beat together the butter, sugar, eggs, flour and mixed spice
  • When the fruit mix is cool, add to the egg mix. (‘Don’t forget to make a wish), place 18 muffin cases into a muffin tin or line the base of a deep oblong tin approx. 22.5cm x 30cm tin
  • Pour in or spoon mix into the chosen container/s, cook muffins for approx. 20 minutes and the oblong cake about 30 minutes or until cooked
  • Test to make sure the puddings are cooked by inserting a skewer into the pudding
  • Remove from containers whilst hot and serve immediately with christmas sauce, toffee brandy sauce or whiskey sauce. Or leave to cool, wrap in cling film and freeze for up to 3 months
  • Cut the pudding cooked in an oblong into squares or use a small – medium size pastry cutter to cut circles of puddings.