Delicious sticky toffee pudding recipe by Louisa Ellis MasterChef Professional finalist

This year, we’ve teamed up with MasterChef: The Professionals finalist, Louisa Ellis, to create a delicious sticky toffee pudding recipe that’s the ideal festive treat!

With Christmas just weeks away, are you ready? From organising your presents to buying the turkey, there’s so much to do.

But, this festive season you can forget about the ‘overrated’ traditional Christmas pudding you buy year after year. Instead, why not opt for something a little different?

And that’s where Louisa Ellis steps in!

Louisa is someone that knows a thing or two about cooking. Not only has she worked in several Michelin star restaurants, but she recently confirmed her return as a contestant on MasterChef: The Professionals and will feature on this month’s A Festive Knockout show.

She’s been a little busy helping us as well and we’re delighted to have been able to collaborate with her to bring you a Christmas-themed sticky toffee pudding!

“Christmas puddings just don’t cut it for me. I find it’s one of those desserts you buy out of tradition and never really hits the spot. This is where this Christmas sticky toffee pudding comes in, something that is not only incredibly easy to make but looks and tastes fantastic and gives off a real festive vibe!

“What makes this different from any other sticky toffee pudding out there? The answer lies in the dates, which are made into puree to give off a really lovely texture that just can’t be achieved if they are placed into the sponge. It’s a recipe I’ve had for around eight years and I haven't found a better one since!”

You’ll be pleased to know that she took time out to sit down with us for an exclusive interview about this sticky toffee pudding, why she created it, pivoting her business as a Private Chef, her favourite things about festive season and how to perfect your Christmas dinner!

The Interview!

The Recipe!

Want to find out how to make a tasty seasonal treat that will be the pièce de résistance of your Christmas meal? Follow Louisa’s recipe now for the ultimate sticky toffee pudding!

Serves: 10-12
20 minutes preparation and 45-50 minutes cooking


For the sponge:

  • 340g pitted dates
  • 260ml boiling hot water
  • 3 heaped tbsp black treacle
  • 1 tbsp vanilla essence or 2 vanilla pod seeds
  • 260g self raising flour
  • 2 tsp of bicarbonate of soda
  • 3 x large free range eggs
  • 130g of unsalted butter + extra for greasing
  • 150ml of full fat milk at room temperature
  • 1 tbsp of “christmas spice mix” (equal quantities of GROUND nutmeg, cinnamon & ginger)

For the toffee sauce:

  • 200g dark brown sugar
  • 200g double cream
  • 150g unsalted butter
  • 1 x x tbsp of vanilla essence or 1 x vanilla pod seeds

To serve:

  • Vanilla ice cream or brandy custard


  • 1 x large baking tray with high edges lined with butter (I used a 9x9" Deep Aluminium Foil recyclable container) 
  • 1 x spatula
  • 1 x stand mixer with a paddle attachment (you can also make this recipe by hand if you don’t have a mixer)
  • 1 x small saucepan
  • Oven preheated at 180/160°c fan/gas mark 4
  • Optional: A tray of water (roughly 500ml) on the bottom of the oven to create steam when cooking the sticky toffee, this will keep the cake extra moist! Put this into the oven for at least 15 minutes whilst the oven is preheating for maximum effect.


  1. Take the brown sugar and butter for the sponge and cream together in a stand mixer.
  2. Whilst the mix is creaming (until pale and fluffy) blend your hot water and dates together until smooth. Leave the mix to cool down for around 10 minutes (place onto a flat tray to cool quickly).
  3. Lightly whisk the eggs with a fork and pour into the stand mixer slowly whilst on a low speed.
  4. Once the eggs are mixed into the sugar add the flour and bicarbonate of soda and mix on a low speed until combined and no lumps are visible.
  5. Add the date puree into the mixer which should now be room temperature and mix on a low speed until smooth.
  6. Add the secret spice mix and fold into the mixture.
  7. Take your tray which should be lined with butter and pour the mixture in scraping all of the mix
  8. with a spatula to avoid any waste.
  9. Bake in the oven for 45 - 50 minutes, don’t open the door during cooking.
  10. Whilst the sponge is cooking, take all of the toffee sauce ingredients and bring to the boil whilst whisking to avoid the mix splitting. When the mix covers the back of the spoon and is hot, it is ready to serve.
  11. At 45 minutes, remove from the oven and place a knife in the centre of the cake, if it comes out with no raw cake mixture attached it means it is cooked. If it’s not cooked, pop back into the oven and cook for a further 5 minutes.
  12. Portion the sponge to your liking and serve with hot toffee sauce and vanilla ice cream.

Don’t forget to share pictures of your creations with us on your social channels too for a chance to be featured on ours!