Sticky Toffee & Cider Pudding with Hot Fudge Sauce

Everyone loves a dedacent pudding. Re-create this masterpiece and enjoy the deliciously warm toffee and apple combination.


For the pudding

  • 170g / 6oz pitted dates, chopped
  • 170g / 6oz caster sugar
  • 170g / 6oz self raising flour
  • 300ml 10fl oz Westons Old Rosie Cloudy Scrumpy Cider
  • 60g / 2oz butter, melted
  • 2 medium free range eggs
  • 1 tsp espresso coffee or essence
  • 1 tsp bicarbonate of soda

For the sauce

  • 55g / 2oz good quality plain chocolate, min 60% solids
  • 60g / 2oz butter
  • 1⁄4 teaspoon salt
  • 300g / 101⁄2 oz caster sugar
  • 200g / 7oz evaporated milk


For the pudding

  • Preheat oven to 170°c / 325°f / Gs Mk 3.
  • Place the cider and dates into a pan and simmer until the liquid has evaporated, leave to cool.
  • Mix the sugar, eggs, flour, soda, melted butter and coffee in bowl and slowly beat together, then add the dates a few at a time.
  • Pour into a 10 x 8 inch cake tin lined with greaseproof and cook in oven for 40-45 minutes. To check if it is cooked use a toothpick to poke into the middle if it comes out clean then it is ready. Leave to cool before turning out onto a cooling rack.

For the sauce

  • Put the chocolate, butter and salt into a bowl above a pan of hot water, add the sugar a little at a time, stirring all the time.
  • Add the evaporated milk a little at a time until all is mixed. Serve hot sauce over warm pudding.
  • Top Tip - Finish with a generous dollop of clotted cream or a good quality, locally made vanilla ice-cream

Download the Sticky Toffee & Cider Pudding with Hot Fudge Sauce Recipe Sheet

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