Marmalade Sticky Toffee Pudding

A comforting twist on the British classic, this rich date sponge is infused with thick cut marmalade and drenched in a glossy marmalade toffee sauce. The citrus notes cut through the sweetness beautifully, creating a nostalgic pudding that’s perfect for autumn and winter entertaining.

Difficulty Medium

Serves 9

Prep time 20 mins

Cook time 35-40 mins

Ingredients

For the sponge: 200g pitted dates

250ml boiling water

1 tsp bicarbonate of soda

100g unsalted butter, softened

150g light brown sugar

2 eggs

200g self-raising flour

4 tbsp La Vieja Fábrica Thick Cut Marmalade

For the Marmalade Toffee Sauce:

100g unsalted butter

150ml double cream

100g dark brown sugar

3 tbsp La Vieja Fábrica Thick Cut Marmalade

Method

Heat the oven to 170°C fan. Grease and line a 20cm square baking tin.

Place the dates in a bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave for 10 minutes.

Blend the dates and soaking liquid briefly until thick and slightly textured.

In a separate bowl, cream together the butter and light brown sugar until pale and fluffy.

Beat in the eggs one at a time then fold in the flour, followed by the date mixture.

Stir through the marmalade until evenly distributed.

Transfer the mixture to the prepared tin and level the surface. Bake for 35–40 minutes until risen and a skewer inserted into the centre comes out clean.

While the pudding bakes, make the sauce. Place the butter, cream, dark brown sugar and marmalade in a saucepan over a low heat. Stir until melted and smooth, then simmer gently for 2–3 minutes until slightly thickened.

When the pudding comes out of the oven, prick all over with a skewer and pour over approximately one-third of the warm sauce.

10.

Leave for 10 minutes to absorb before cutting into squares. Serve warm with the remaining marmalade toffee sauce. Delicious with ice cream, crème fraîche or pouring cream.