Sticky Toffee Pudding, whether with custard or ice-cream this classic is a crowd-pleaser. We use black strap molasses in place of treacle so it still has that depth of dark syrup flavour.

And Maple syrup in place of golden syrup creates a rich pudding with a caramel toffee sauce on top.

You’ll get 3-4 days out of your Sticky Toffee Pudding. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins.

If you want to heat it a little and you can’t zap it for 10 seconds then here’s what I do:

Put the slice on parchment paper and steam it for a minute or two. You don’t want it bubbling away too much – get your pan boiling then turn it right down, if not off, and then put the basket on. 

No basket? No problem. I use a colander an’ a pan lid! (not exactly photogenic, but it does the job.)  

The Sticky Toffee Pudding is available for Autumn and Winter. 

For all cake orders, order before 2pm on Monday for Wednesday dispatch and before 2pm on Tuesday for Thursday dispatch. 

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

Ingredients

*brown rice flour, *maize, *buckwheat, *tapioca starch  *potato and arrowroot, *dates, *flax seed, Water *Coconut sugar, *Maple syrup, *Black strap molasses

*Naturli V Block (Shea butter oil* (43%), water, coconut oil* (21%), rapeseed oil* (11%), salt, ALMOND* (1%), emul-sifier (sunflower lecithin*), carrot juice*, lemon juice*, natural sunflower oil flavour.) 

GF baking powder, GF Bicarb *sea salt.

*denotes organic