Sticky Toffee Pudding
Experience the sweet, sumptuous delight of making a classic sticky toffee pudding at home. This time-honoured British dessert, although easy to prepare, promises to amaze with its mouth-watering toffee flavour and irresistible texture.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 175 g Dates (finely chopped)
- 175 g Self Raising Flour
- 175 g Brown Sugar (light)
- 2 large Eggs
- 75 g Butter (unsalted, softened)
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 200 ml Water (boiling)
- 200 g Brown Sugar (light)
- 125 g Butter (unsalted )
- 150 ml Double Cream
Instructions
- 1
Preheat the oven to 180°C/160°C fan/gas mark 4.
- 2
Grease a 20cm square baking dish with butter.
- 3
Put the chopped dates into a bowl and pour the boiling water over them. Stir in the baking soda and set aside.
- 4
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.
- 5
Fold in the flour and vanilla extract, then add the date mixture and stir until well combined.
- 6
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.
- 7
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.
- 8
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.
- 9
Once the pudding is cooked, remove it from the oven and prick it all over with a fork.
- 10
Pour half of the toffee sauce over the pudding and let it soak in for a few minutes.
- 11
Serve the pudding warm, drizzled with the remaining toffee sauce and a dollop of whipped cream or vanilla ice cream, if desired. Enjoy!