466289-1-eng-GB_sticky-toffee-pudding

Sticky toffee pudding

  • for 6 people
  • Takes 25 minutes to make and 15-18 minutes to bake, plus cooling
  • Easy
Luscious, sticky, irresistible steamed puds are one of Britain's greatest culinary gifts to the world – and they’re a doddle to make too.

Nutritional info per serving

Per pudding

  • Calories936kcals
  • Fat50.6g (31g saturated)
  • Protein7.9g
  • Carbohydrates108.4g (81.8g sugars)
  • Salt0.8g

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INGREDIENTS

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

For the sauce

  • 300ml double cream
  • 200g dark muscovado sugar
  • 60g unsalted butter
  • 50ml dark rum

METHOD

  1. Preheat the oven to 180°C/fan160°C/gas 4. Butter 6 x 200ml individual pudding moulds.
  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. 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. 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. 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.
  • 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.

From March 2008

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