Recipe - sticky toffee puddings - The Student Room


  • 4 tablespoons of double cream, plus extra to top
  • 50g (2 oz) butter
  • 4 tablespoons of brown sugar

For the sponge:

  • 25g (1 oz) finely chopped walnuts
  • 125g (4 oz) butter
  • 125g (4 oz) brown sugar
  • 2 eggs
  • 75g (3 oz) self-raising flour


  1. Heat the oven to 190C (375F, gas mark 5)
  2. Mix 4 tablespoons of the cream, the butter and the sugar together and divide between 4 small dishes
  3. To make the sponge: beat the walnuts, butter, sugar, eggs and flour together until it is really smooth. Dollop over the toffee mixture in each dish and level them off
  4. Bake in the oven for about 20-25 minutes until the puddings have risen and started to golden
  5. Meanwhile, lightly whisk the rest of the cream
  6. Turn the puddings upside down onto plates, remove the dishes and add whipped cream