Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: British
Ingredients: 200g Pitted Dates, chopped; 250ml Water, boiling, to soak dates; 1 tsp Bicarbonate of Soda; 85g Unsalted Butter, softened; 150g Light Muscovado Sugar; 2 large Eggs; 1 tsp Vanilla Extract; 175g Self-Raising Flour; 1 tsp Baking Powder; 2 tbsp Black Treacle; 100g Unsalted Butter; 200g Light Muscovado Sugar; 250ml Double Cream; 1 tbsp Black Treacle; 1 tbsp Golden Syrup; 1 pinch of Salt, fine; 1 pinch of Salt, fine; Some Pouring Cream, or Vanilla Ice Cream

Sticky Toffee Pudding is a luxuriously moist sponge studded with sweet, caramelised dates and drenched in a warm, buttery toffee sauce. The cake is comforting and richly flavoured, perfect topped with a splash of cream for an indulgent finish. Serve it warm for the best gooey texture and sticky-sweet hit.

Sticky Toffee Pudding is a luxuriously moist sponge studded with sweet, caramelised dates and drenched in a warm, buttery toffee s... Show more

Traditional British Recipe

Health Grade

E · Indulgent

Rating

4.7

Time

1 hr

Price

0,71 €

Calories

673 kcal

vegetarian

kid friendly

comfort food

holiday/special occasion

Method

Preheat the oven

Heat the oven to 180° C (160° C fan). Line a deep 20 cm square baking dish with baking paper and set it aside.

Soak the dates

Chop the Pitted Dates into small pieces and put them in a heatproof bowl. Pour over the freshly boiled Water and stir in the Bicarbonate of Soda; it will fizz a little as it softens the fruit. Leave it for 10 minutes, then mash the dates with a fork into a thick, sticky paste.

Mix the batter

In a large bowl, beat the softened Unsalted Butter and Light Muscovado Sugar together until pale and fluffy. Beat in the Eggs one at a time, then mix in the Vanilla Extract. Fold in the Self-Raising Flour, Baking Powder, and Salt, then stir in the date paste and the Black Treacle until you have a glossy, thick batter with no dry streaks.

Bake the pudding

Scrape the batter into the lined dish and smooth the top. Bake for 35 minutes to 40 minutes until the sponge is risen, springy in the middle, and a skewer comes out with just a few moist crumbs. If the top is getting too dark, lay a loose piece of foil over it for the last part of the bake.

Cook the sauce

While the pudding bakes, put the remaining butter, Double Cream, Light Muscovado Sugar, Black Treacle, Golden Syrup, and a pinch of salt in a saucepan. Stir over medium heat until the sugar has dissolved, then let it bubble gently for 3 minutes until smooth, glossy, and just slightly thickened.

Serve warm

Let the pudding stand for 5 minutes, then cut it into neat squares. Spoon over plenty of warm sauce so it sinks into the sponge, and serve with Pouring Cream (or Vanilla Ice Cream) on the side.