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Sticky Toffee Pudding

Total Time 1 minute
Servings: 8 8 servings
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

Pudding
  • 200 g Medjool dates pitted and roughly chopped
  • 250 ml boiling water
  • 1 tsp bicarbonate of soda
  • 80 g butter softened
  • 150 g caster sugar
  • 2 large eggs
  • 180 g self-raising flour
  • 1 tsp vanilla extract
Toffee Sauce
  • 200 g dark brown sugar
  • 150 ml double cream
  • 80 g butter
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 180°C (350°F). Grease and flour a 23 cm square baking tin.
  2. Place the dates in a bowl and pour over the boiling water and bicarbonate of soda. Let soak for 10 minutes, then mash roughly with a fork.
  3. Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Fold in the flour and vanilla extract.
  4. Stir in the date mixture (including the soaking liquid) until combined.
  5. Pour into the prepared tin and bake for 25–30 minutes until risen and a skewer comes out clean.
  6. Make the toffee sauce: combine all sauce ingredients in a small saucepan over medium heat. Stir until the butter melts and the sauce is smooth and glossy. Simmer for 2 minutes.
  7. Poke holes all over the warm pudding with a skewer and pour half the toffee sauce over. Let it soak in for 5 minutes.
  8. Serve in squares with the remaining warm toffee sauce poured over. Accompany with vanilla ice cream or clotted cream.

Notes

Source: Classic British recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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