Gizzi Erskine’s Earl Grey Sticky Toffee Pudding

Ditch the mug for a dish the next time the kettle boils with Gizzie’s delicious tea-infused Sticky Toffee Pudding recipe.

  • 1 hr
  • Serves 4
  • Beginner


For the pudding:

Sticky toffee sauce:

To serve: Yeo Valley Organic Vanilla Ice Cream


  1. Boil the water and add the Earl Grey tea, leave to stew for 5 minutes.
  2. Strain the tea into the dates and add the bicarb. Leave to soak while you make the rest of the pudding.
  3. In a blender or table top mixer, cream together the butter and sugar until fluffy and white.
  4. Mix in the eggs one at a time
  5. Add the flour, date mix, greek yoghurt, spices and orange. Mix until combined.
  6. Butter a pudding or 6 dariole moulds. Fill the dishes with mix and then cover the top with buttered foil. Bake in a water bath at 190C for 45 minutes.
  7. To make the sauce, place the ingredients into a medium sauce pan and gently bring to the boil.
  8. Turn the mix down to a simmer and cook for 2 minutes to thicken.
  9. When the puddings are ready, tip them out onto a plate, then douse the pudding in sticky toffee sauce.
  10. Serve with a jug of extra sauce and vanilla ice cream.

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