The best sticky toffee pudding
- January 2015
- Serves 8
- Hands on time 30 minutes, oven time 50 minutes
This seriously is one of the best sticky toffee pudding recipes you will ever taste. It goes wonderfully with our toasted nut and demerara ice cream.
Fancy one right now? (Always!) Give our microwaved sticky toffee pudding a go.
- 40.8g (25g saturated)
- 78.7g (63.2g sugars)
- 160g whole dates, stoned and roughly chopped
- 150ml boiling water
- 1 tsp vanilla extract
- 90g butter, softened, plus extra for greasing
- 150g light muscovado sugar
- 2 large free-range eggs
- 2 tbsp black treacle
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 100ml whole milk (preferably jersey or gold top)
For the toffee sauce
- 225g light muscovado sugar
- Good slug brandy or rum
- 100g unsalted butter, softened
- 275ml double cream
- 1 tbsp black treacle
- Put the dates in a mixing bowl with the water. Leave for 30 minutes until cool, then mash with a fork to a rough pulp. Stir through the vanilla and set aside. Butter a 1.2 litre ovenproof dish and set aside. Heat the oven to 170°C/fan150°C/gas 3.
- While the dates are soaking, use an electric mixer or wooden spoon to beat the 90g butter and 150g sugar until light and creamy. Add the eggs one at a time, beating well before adding the next. Beat in the black treacle, then mix the flour with the bicarb and gently fold in one third using a metal spoon or balloon whisk. Fold in a third of the milk, then repeat until all the flour and milk are used up. Stir the soaked dates, with their liquid, into the batter – it may curdle, but don’t worry. Spoon into the prepared dish.
- Bake for 50 minutes or until the pudding is risen and firm, and a skewer pushed into the middle comes out clean (cover with foil after 40 minutes if the edges are browning too much). If the skewer comes out with what looks like uncooked mixture on it, it might be a piece of date. Taste it – if you can taste uncooked flour it will need longer.
- Meanwhile, make the toffee sauce. Put the 225g sugar, brandy, 100g butter and half the cream in a large, heavy-based pan and heat gently. When the sugar has dissolved, turn up the heat, stir in the treacle and bubble, stirring, for 2-3 minutes until the mix is a rich toffee colour. Take the pan off the heat and stir in the rest of the cream. Keep warm.
- Leave the pudding to cool for 20 minutes, then skewer it all over and pour over half the sauce. Leave for another 15 minutes, then serve drizzled with the rest of the sauce, with our toasted nut and demerara ice cream, if you like.
Make the pudding up to 1 day in advance (although it’s at its absolute best on the day it’s made) and keep covered in the fridge. Bring back to room temperature and warm through in an oven heated to 170°C/fan150°C/gas 3 for 20-25 minutes, then serve with the reheated sauce.
Freeze in its dish, well wrapped in cling film, for up to 3 months. Defrost, then reheat as above. Freeze the sauce in an airtight container, defrost and reheat on the hob.
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