× This website uses cookies, please read and understand our cookie policy.

Sticky Toffee Pudding with Vanilla Ice Cream

Sticky toffee pudding has become an English classic and it was made famous at the Sharrow Bay Hotel in the 1970’s, although its origins date back a lot further. For this recipe we use the McDougalls Carrot Cake Mix as the spice base, add dates and serve with a rich toffee sauce and Bird’s Vanilla Ice Cream.

Prep Time: 20 mins
Cooking Time: 40 mins
Serves: 10



For Bird’s Ice Cream

  • 90g Bird’s Ice Cream powder
  • 180ml Semi skimmed milk (chilled)

For the pudding batter

  • 350ml Water (boiling)
  • 100g Diced dates
  • 5g Bicarbonate of soda
  • 50ml Vegetable oil
  • 300g McDougalls Carrot Cake Mix
  • 100g McDougalls Self Raising Flour

For the toffee sauce

  • 300g Unsalted butter
  • 300g Dark brown soft sugar
  • 400ml Double cream


  1. In a mixing bowl with a whisk attachment, add the milk and the Bird’s Ice Cream powder.
  2. Whisk on a slow speed for 30 seconds, scrape down and then whisk on a high speed for 5 minutes. Place mix in a suitable container, with a lid and freeze (for a minimum of 12 hours).
  3. Pour boiling water over the dates and add the bicarbonate of soda. Leave to soak for 15 minutes.
  4. Blitz the softened dates, liquid and oil in a food processor.
  5. Add the McDougalls Carrot Cake Mix and the McDougalls Self Raising Flour and mix until blended.
  6. Divide the mix between 10 dariole moulds. Cover each tightly with foil and steam for 35 – 40 minutes or until a skewer runs cleanly through the batter.

For the toffee sauce

7. Cook the butter and sugar in a pan until it is a nice rich deep brown and then carefully add the cream and reduce slightly.

To Serve

8. Turn out the puddings onto a plate, cover with the toffee sauce and serve with Bird's Ice Cream.

Additional Tips

  • Place finely chopped nuts or biscuit crumbs under the ice cream on a plate to stop it from melting or slipping on the plate
  • This mix can also be baked but bake well in advance and then warm through for service; this will allow the outer crust to soften
  • For a softer ice cream add a touch of stock syrup