#BlogmasDay 4: Sweet Treats

It’s Monday! Happy new week everybody. Welcome to BlogmasDay4! I have really been enjoying blogging daily and I am excited today because we’re baking! I absolutely enjoy baking, watching baking shows, and all things baking. I will be sharing something that was recently added to my list of favourite desserts. Sticky Toffee Pudding inspired by Nigella, I say inspired because I’ve tweaked the recipe to my liking.

What is sticky toffee pudding?

Sticky toffee pudding is a British dessert made of a moist date based sponge cake covered with toffee sauce. Served with vanilla ice-cream, custard, toffee sauce and also double cream.

I first made Sticky toffee pudding last Christmas when I hosted my girlfriends at my house for a girl’s night in sleepover . Since then I’ve made it a few more times and of course had to make it again before I travel for Christmas. Anyways enough chit chats …let’s bake

Sticky Toffee Pudding


For the Sponge

  • 200g soft dried pitted dates, slightly chopped
  • 200ml boiling water
  • 1tsp Bicarbonate of soda
  • 2tsp Baking Powder
  • 75g Unsalted butter, softened
  • 2tbsp Black treacle
  • 50g Dark Muscovado Sugar
  • 2 Large eggs
  • 150g Plain flour

For the sauce

  • 120g unsalted butter
  • 120g Dark Muscovado Sugar
  • 1tbsp black treacle
  • 200ml Double cream


The Sponge

  • Step 1: Preheat the oven to 180℃/160℃ Fan/Gas and lightly grease the baking pan with bit of oil or melted butter
  • Step 2: Add the dates, hot water, and bicarbonate of soda in a bowl. Mix well and set aside for 10minutes
  • Step 3: Cream the butter and black treacle using a mixer until well mixed , add in the sugar, beat out any lumps. Once it’s well mixed add in the eggs. Add in the flour and baking powder until you have a smooth, thick batter.
  • Step 4: Stir the soaked dates using a fork before adding it to the batter , pour them inn and gently mix in.
  • Step 5: Pour into baking dish and bake for about 30-35min

While the sponge Is baking, prepare the sauce.

The Sauce

On low heat, melt the butter in a small pot, add in muscovado sugar and black treacle. Once everything is melted and well mixed, stir in the double cream. Turn up the heat, when it’s bubbling and hot, take it off the heat.

I’ve realised that the sponge is usually ready within 30min. You can check whether your cake is ready by poking it using a toothpick, knife or fork, if it’s still gooey, stick it back in the oven for a little longer. As soon as the cake is out of the oven, prick the sponge all over using a straw or cocktail stick and pour about a quarter or a little more of the sauce over the sponge and spread using a spatula. The sponge should be entirely covered with the sauce. Once you’ve done that, let the cake rest for about 20min, for the sponge to soak in the sauce and then serve.

Sticky toffee Pudding goes perfectly with the topping sauce, vanilla custard, or vanilla ice-cream or on it’s own. When serving bring out the remaining sauce and other toppings you may have.

And there you have it.. Easy recipe to WOW your guests over the holidays. Check out my Instagram Mimmacula’s Lounge to watch me make this delicious treat.


What is your favourite dessert?

Happy Holidays and Merry Christmas

Mimmacula 💋


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