Sticky Toffee Pudding

by Galton Blackiston

Recognisable for his many TV appearances including Great British Menu, Galton is a Norfolk boy who’s been a fan of our oil since we started. Using hillfarm oil in this traditional pudding in place of butter makes it less of a guilty-treat! If you would like to make this as individual servings for a dinner party we like to serve it in 8 individual ramekins.

Cooking Time 1h 30m
Bake Bake
Serves Serves 8


  •  110ml hillfarm rapeseed oil
  • 175g Light soft brown sugar
  • 4 Eggs
  • 225g Self raising flour
  • 1 tsp Bicarbonate of soda
  • 2 tsp Camp coffee
  • 275ml Boiling water
  • 225g Dates – stoned and chopped
For the butterscotch sauce
  • 125g butter
  • 175g light muscovado sugar
  • 6 tbsp double cream


  1. Preheat the oven to 190°C/gas mark 5.
  2. Line a 20cm loose bottom cake tin with grease proof paper.
  3. Mix together the hillfarm rapeseed oil and sugar, then slowly add the 4 beaten eggs. Fold in the sieved flour and set aside.
  4. Meanwhile mix the bicarbonate of soda and Camp Coffee and pour it over the dates, followed by the boiling water. Mix well then allow to cool for 10 minutes.  Once it has cooled, pour onto the creamed mixture. Bring together to create a very runny batter.
  5. Pour into the prepared cake tin and bake for 1 hour 15 minutes or until springy to touch.
  6. Make the butterscotch sauce by putting the butter and muscovado sugar in a small pan, and gently heat to melt the butter and dissolve the sugar, stirring occasionally.  Stir in the cream
  7. Pour the butterscotch sauce over the pudding and serve with ice cream.

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