Sticky Toffee Pudding Trifle

View all Recipes

2:0

Serves 6

Medium

Made up of luscious layers of sweet sponge, rich toffee sauce and a hint of rum, our sticky toffee pudding trifle is a modern twist on a British classic dessert.

This fusion pudding brings together two classics – sticky toffee pudding and trifle – and is sure to be an unforgettable dessert for all to enjoy. Serve with a side of vanilla custard or extra cream for pure indulgence.

Content image
Ingredients image

What you'll need...

For the sponge
  • 175g medjool dates, finely chopped
  • 225ml boiling water
  • 175g self raising flour
  • Pinch of salt
  • 1 tsp bicarbonate of soda
  • 50g unsalted butter
  • 100g light brown sugar
  • 50g dark brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • ½ tsp cinnamon
  • ½ orange, zested
For the toffee sauce
  • 120g double cream
  • 90g unsalted butter
  • 200g light brown sugar
  • 2 tbsp dark rum, optional
Middle layer and topping
  • 125g double cream
  • 200g dates
  • Whipped cream
  • Sprinkle of orange zest

Method

  1. Start by making the sponge as this will need time to cool before construction. In a heatproof bowl, add boiling water to the chopped dates and set aside to cool. 

  2. Mix all the remaining sponge ingredients until well combined and add the chopped dates. 

  3. Pour the batter into a buttered oven dish and bake at 160C for 25 minutes or until cooked through. Remove and allow to cool (this could take a few hours). 

  4. For the toffee sauce. Heat all the ingredients minus the rum in a saucepan and stir until the butter and sugar have dissolved. 

  1. Bring the mix to a simmer for 2 minutes while stirring constantly to avoid burning. 

  2. Remove from the heat and stir in the rum if using. 

  3. Time to assemble the trifle. Cut the sponge into shapes and sizes that fit your trifle bowl. Place the sponge at the bottom of the bowl and pour half the cooled toffee sauce. Add a layer of double cream with a sprinkling of dates. 

  4. Add more sponge and pour the remaining toffee sauce on top. Finish by adding a generous helping of whipped cream, the remaining dates and orange zest. Serve immediately or chill until needed. 

Shop the tools you will need

Secondary image for Lemon Zester Main image for Lemon Zester
Lemon Zester

Stainless Steel

£8

Secondary image for Glass Dessert Bowls Main image for Glass Dessert Bowls
Glass Dessert Bowls

Set of 4 - 410ml

£20

Secondary image for Glass Trifle Bowl Main image for Glass Trifle Bowl

£25

Secondary image for Non-Stick Bakeware Set Main image for Non-Stick Bakeware Set

£33

Other recipes

Leftover Turkey Curry

Serve up leftover turkey curry and impress your guests this Boxing Day with a tasty way to use your Christmas Day leftovers.

Hot Cross Buns

Bake your own hot cross buns this year with our easy hot cross bun recipe. You’ll love our take on these spiced and fruity Easter treats.