Sticky toffee pudding recipe

By Angela Boggiano

  1. Makes 6 individual puddings
  2. Takes 25 minutes to make and 15-18 minutes to bake, plus cooling
  3. Rating

Luscious, sticky, irresistible steamed puds are one of Britain's greatest culinary gifts to the world – and they’re a doddle to make.

tried and tested
Sticky toffee pudding

Ingredients

  1. 85g softened unsalted butter, plus extra for greasing
  2. 225g soft medjool dates, pitted and coarsely chopped
  3. 100ml dark rum
  4. 175g plain flour
  5. 1 tsp baking powder
  6. 1 tsp bicarbonate of soda
  7. 150g dark muscovado sugar
  8. 2 large eggs

For the sauce

  1. 300ml double cream
  2. 200g dark muscovado sugar
  3. 60g unsalted butter
  4. 50ml dark rum

Method

  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Butter 6 x 200ml individual pudding moulds.
  2. 2. Put the dates, rum and 100ml boiling water into a small pan and bring to the boil over a medium heat, then simmer for about 5 minutes, stirring occasionally, until the dates are very soft. Set aside to cool.
  3. 3. Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a bowl and mix together well. In another bowl, beat the softened butter and the sugar together with an electric hand whisk for about 2 minutes, until creamy. Add the eggs, 1 at a time, mixing well after each addition.
  4. 4. Alternate adding in the flour mixture and dates, a little at a time, mixing in each addition well before adding the next. Spoon evenly between the moulds, smoothing the tops. Bake for 15-18 minutes or until a skewer inserted into the centre of each pudding comes out clean. Cool for 5 minutes before turning out onto a wire rack.
  5. 5. Meanwhile, make the toffee sauce. Put the cream, sugar and butter into a pan and bring to the boil. Cook for 3 minutes, then stir in the rum and cook for a further minute, until the sauce is smooth and thickened. Pour the sauce over the warm puddings and serve immediately.

Nutritional info

Per pudding: 936kcals, 50.6g fat (31g saturated), 7.9g protein, 108.4g carbs, 81.8g sugar, 0.8g salt

Chef's tip

You can freeze the puddings and sauce separately for up to 3 months. Defrost completely, then reheat at 180°C/fan160°C/gas 4 for 8-10 minutes.

Comments

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lrwhittaker

December 20

Fran I make mine in muffin cases when I make them to freeze & eat later. Recipe makes about 12 muffins of puddings! Just peel off the wrapper when cold before freezing :-)

Frau Kuchen

November 9

Do you think I could cook these in a well greased muffin tin? The only individual moulds I have are the plastic ones, which I think can only be used for steaming...

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