Sticky Toffee Pudding Trifle

A rich, indulgent trifle filled with irresistible sticky toffee sauce and rum. This dessert will definitely please your guests.


• 175g medjool dates , finely chopped
• 225ml boiling water
• 175g self-raising flour
• Pinch salt
• 1 teaspoon bicarbonate of soda
• 50g unsalted butter
• 100g light brown sugar
• 50g dark brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ teaspoon cinnamon
• Zest of half an orange

Toffee Sauce
• 120g double cream
• 90g unsalted butter
• 200g light brown sugar
• 2 teaspoons rum (optional)

• 450g LYL Natural Greek Style Yogurt
• 2 tablespoons icing sugar
• 2 teaspoons vanilla essence
• Zest of half an orange


  1. Preheat the oven to 160C/140C Fan.
  2. To make the sponge, in a heatproof bowl add the boiling water to the chopped dates and set aside to cool.
  3. Mix all the other sponge ingredients until well combined, then add the chopped dates.
  4. Pour the batter into a buttered oven dish and bake for 25 mins.
  5. Once cooked, set aside to cool.
  6. To make the toffee sauce, heat all the ingredients in a saucepan and stir until the butter has melted and the sugar has dissolved.
  7. Bring the mixture to a simmer for 2 minutes whilst stirring constantly.
  8. Remove from the heat and stir in the rum.
  9. To make the topping, whisk together LYL Natural Greek Style yogurt, icing sugar, vanilla, and brandy to soft peaks.
  10. Finally assemble the trifle. Cut the sponge into 4cm squares and place half in the bottom of your trifle bowl. Drizzle with rum (optional).
  11. Pour over half the toffee sauce, followed by a layer of the yogurt topping.
  12. Add the remaining sponge squares and pour over the remaining toffee sauce.
  13. Spoon over the remaining yogurt topping.
  14. Decorate with orange zest and chopped dates.

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