Sticky toffee pudding is a British classic and this recipe is everything a pudding should be. Sweet, sticky, dense but not too heavy.
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Ingredients
- 75g butter, softened, plus extra for greasing
- 180g medjool dates, stones removed, finely chopped
- 1 tsp bicarbonate of soda
- 75g golden caster sugar
- 75g light muscovado sugar
- 2 medium free-range eggs, lightly beaten
- 180g self-raising flour
- 1 tsp baking powder
For the toffee sauce
- 125g unsalted butter
- 80g dark soft brown sugar
- 40g golden caster sugar
- 1 vanilla pod, split
- 200ml double cream
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Method
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a 2.5 litre ovenproof dish and set aside. Put the dates in a bowl and cover with 275ml hot water. Sprinkle in the bicarbonate of soda and set aside for 10 minutes.
- Beat the butter and sugars together with an electric hand mixer until light and fluffy. Gradually whisk in the eggs, beating well between each addition.
- Sift over the flour and baking powder and fold in, then mix in the date mixture with its water. The mixture will be very wet but don’t worry. Pour into the greased dish and bake for 30-35 minutes until the sponge is just coming away from the sides of the dish.
- Meanwhile make the sauce. Melt the butter in a heavy-based saucepan. Add the sugars and vanilla pod, then stir well until the sugar has dissolved. Add the cream and bring up to a vigorous simmer, then bubble for 5 minutes.
- Once the pudding is done, pour over the hot toffee sauce and serve in generous portions.
Nutrition
- 455kcals Calories
- 29.3g (18g saturated) Fat
- 3.9g Protein
- 44.7g (32.9g sugars) Carbs
- 1.2g Fibre
- 0.8g Salt
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Reviews
This was amazing, I made it using block dates & then used my stick blender to blitz it smooth, it baked beautifully and was not heavy or stodgy & the sauce was fab too, I used a plant based cream as need the whole thing to be dairy free, it worked a treat & will be making again for sure :-)
My man can’t get enough of this pud. It’s delicious, and easy to make.
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