Sticky Toffee Pudding
Sticky Toffee Pudding
5 from 2 votes
Prep: 20 minutes
Cook: 40 minutes
Total Time 1 hour
Servings: 8
Sticky toffee pudding is a classic British dessert loved by all. With a moist sponge with finely chopped dates drenched in a sticky toffee sauce, puddings cannot get any better than this.

Nutrition: per serving

Calories581kcal
Carbs79g
Fat29g
Saturates18g
Sugars60g
Protein6g
Fibre2g

Ingredients

  • 175 g Dates Finely chopped
  • 175 g Brown Sugar Light
  • 175 g Self Raising Flour
  • 2 large Eggs
  • 75 g Butter Unsalted, softened
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 200 ml Water Boiling

For the toffee sauce:

  • 200 g Brown Sugar Light
  • 125 g Butter Unsalted
  • 150 ml Double Cream

Instructions

  • Preheat the oven to 180°C/160°C fan/gas mark 4.
  • Grease a 20cm square baking dish with butter.
  • Put the chopped dates into a bowl and pour the boiling water over them. Stir in the baking soda and set aside.
  • In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Fold in the flour and vanilla extract, then add the date mixture and stir until well combined.
  • Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
  • While the pudding is baking, make the toffee sauce. Melt the butter and sugar together in a saucepan over medium heat, stirring until the sugar has dissolved.
  • Pour in the double cream and bring the mixture to a boil, stirring continuously. Reduce the heat and simmer for 5-10 minutes, until the sauce has thickened.
  • Once the pudding is cooked, remove it from the oven and prick it all over with a fork.
  • Pour half of the toffee sauce over the pudding and let it soak in for a few minutes.
  • Serve the pudding warm, drizzled with the remaining toffee sauce and a dollop of whipped cream or vanilla ice cream, if desired. Enjoy!

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