Guinness Sticky Toffee Pudding

This Guinness sticky toffee pudding is so indulgent, sweet and spongey – and it’s absolutely delicious with plenty of hot custard poured over it. There’s nothing as warming on a cold winter day as a really rich, sticky pudding and this will really hit the spot. You make this recipe in a slow cooker or in the oven, so take your pick. It takes a little while to cook, which means it’s more of a weekend project, but it’s well worth the time it takes to make and you’ll see why when you get that perfect pudding texture!

150 g [5,3 oz] butter, plus extra for greasing
150 g [5,3 oz]  light muscovado sugar
2 large eggs
150 g [5,3 oz] self-raising flour
½ tsp salt
1 tsp vanilla extract
6 dates, pitted
2 dl [0,4 pt] Guinness
75 g [2,65 oz] golden syrup (Lyle’s or similar)
75 g [2,65 oz] dark muscovado sugar


[1] Grease a 3.5-litre slow cooker basin. In a bowl, cream together the butter and sugar until light and fluffy using an electric whisk.

[2] Add the eggs, flour, salt and vanilla, and whisk until well combined. Roughly chop the dates and stir through the mixture. Spoon into the slow cooker basin.

[3] To make the sauce, gently heat the Guinness, golden syrup and sugar until the sugar has melted. Pour over the cake mixture, cover with a lid and cook on low for 3 hrs. The cake is cooked when an inserted skewer comes out clean.

[4] If you don’t have a slow cooker, heat the oven to 140C, gas 1, and spoon the mixture into a large baking dish. Cook in a bain-marie in the oven for 3 hrs.

[5] Serve the cake on a lipped plate(to catch the toffee sauce) with plenty of hot custard.