Malted sticky toffee pudding
Malted sticky toffee pudding

Malted sticky toffee pudding

By Paul

Development chef

Our gooey, sticky toffee pudding recipe will satisfy even the sweetest of tooth's. Why not take this dessert one step further and add a scoop of our Horlicks no-churn ice cream.


  • 175g soft brown sugar
  • 175g self raising flour
  • 50g Horlicks Chocolate
  • 1 tsp baking powder
  • 2 free-range eggs
  • 150g dates, chopped
  • 200ml water
  • 1 tsp bicarbonate of soda
  • 50g butter
  • 1 tsp vanilla
  • 150ml double cream
  • 75g soft brown sugar
  • ½ tbsp treacle
  • 65g salted butter
  • 25g Horlicks Chocolate

Made using


From £3.75


Preheat the oven to 180°C / 160°C fan / gas mark 4.

In a small saucepan, bring the water to a boil, then add the dates, butter and vanilla. Stir and set aside until lukewarm. When lukewarm, add the date mixture to a mixing bowl. Add the bicarbonate of soda and mix well, then stir in the remaining ingredients until well combined.

Generously butter a traybake tin or baking dish and pour in the cake mixture. Bake for 35 minutes, or until just firm to the touch.

Make the sauce by adding the cream, sugar, treacle, butter and Horlicks to a saucepan. Stir well then whisk on a medium-high heat until the sauce reaches a boil.

Pour half of the sauce over the cooked pudding and keep the remaining sauce to serve separately.


Paul, has over 20 years' experience whipping up incredible concoctions in his kitchen! From family favourites to date night treats, he's turned your suggestions into real-life recipes, sprinkling a touch of Horlicks magic in every dish.

Development chef