Sticky Toffee Pudding is one of Britain's most loved puddings as the numerous Sticky Toffee Pudding Recipes show. The dark, rich, date-filled sponge, drenched in thick toffee sauce is not the for the faint-hearted, it is a deep, very sweet pudding - delicious.
I recommend making the puddings a few days in advance and soaking in the sauce as described at the end of the recipe if you want a really sticky experience.
I recommend making the puddings a few days in advance and soaking in the sauce as described at the end of the recipe if you want a really sticky experience.
Prep Time: 40 minutes
Cook Time: 25 minutes
Ingredients:
- 8 oz/225g cooking dates, stoned and chopped small
- 6 fl oz/175ml boiling water
- 1 tsp vanilla extract
- 6 oz/ 175g self-rising
- 1 tsp bicarbonate of soda
- 2 large, fresh eggs, lightly beaten
- 3 oz/85g butter , softened, plus extra for greasing
- 5 oz/140g demerara sugar
- 2 tbsp black treacle
- 3 ½ fl oz/100ml milk
- SAUCE
- 6 oz /175g light muscovado sugar
- 2 oz/55g butter , cut into pieces
- 8 oz/ 225ml heavy/double cream
- 1 tbsp black treacle
Preparation:
Serves 6
Preheat the oven to 325°F/170°C/Gas 3
The puddings drenched in the sauce also freeze well. Reheat as above.
Preheat the oven to 325°F/170°C/Gas 3
- Butter 6, 7fl/oz/200ml individual pudding tins and dust lightly with flour.
- Put the chopped dates into a large glass bowl, cover with boiling water, leave for 20 minutes to swell and soften. Add the vanilla extract. Sieve the flour and bicarbonate of soda into a large baking bowl.
- In another baking bowl, cream the butter and sugar together until light and creamy, don’t worry about grains of sugar, they will melt during cooking. Little by little, add the beaten eggs, mixing really well between additions. Add the black treacle and beat well.
- Using a large metal spoon carefully fold in one third of the flour, carefully stir in one third of the milk. Repeat until all the flour and milk is used up.
- Add the soaked, chopped dates and stir gently. The pudding mixture will resemble a thick batter.
- Divide the mixture between the six pudding tins, place on a baking sheet and bake in the preheated oven for 20 – 25 mins until raised and firm to the touch.
- MAKE THE SAUCE
- Over a medium heat, melt the butter, sugar and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved. Add the treacle and allow the sauce to bubble for 2 mins. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
- Loosen the puddings from the tin with a small knife, then turn out onto warm individual serving dishes, and drizzle generous amounts of sauce over each pudding.
- Serve with custard or ice cream.
The puddings drenched in the sauce also freeze well. Reheat as above.
