Sticky Toffee Pudding


  • 175g sultanas
  • 200ml boiling water
  • ¾ tsp bicarbonate of soda 
  • 75g soft unsalted butter
  • 125g dark soft brown sugar
  • 50g golden syrup
  • 175g self-raising flour
  • 2 medium eggs
  • 2 tbsp vanilla extract
  • 1 x 397g Carnation Caramel


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4.
  2. Tip the sultanas into a bowl, pour boiling water over and set aside for 15 minutes.
  3. Beat the rest of the ingredients together until smooth.
  4. Pour into a blender and blitz until smooth.
  5. Add the bicarbonate of soda and stir.
  6. Pour into the mix and stir until combined.
  7. Divide between a greased 12 hole bun tin and place onto a tray.
  8. OVEN 200°C, FAN 180°C, GAS MARK 6
  9. Bake in the oven for 15 minutes until golden and spring back when touched gently.
  10. Meanwhile, warm the caramel until just runny.
  11. Turn the puddings out of the tin, top with ice cream and drizzle with sauce.