Sticky Toffee Pudding

Sticky Toffee Pudding

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Sticky Toffee Pudding
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Sticky Toffee Pudding

Recipe by GeeDeeCourse: DessertCuisine: BritishDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

763

kcal
Total time

50

minutes

The ultimate indulgent dessert.

Ingredients

  • For the Pudding

  • 225 g soft pitted dates

  • 175 ml boiling water

  • 1 tsp vanilla extract

  • 175 g self-raising flour plus extra for greasing

  • 1 tsp bicarbonate of soda

  • 2 eggs

  • 85 g butter softened, plus extra for greasing

  • 140 g soft brown sugar

  • 2 tbsp black treacle

  • 100 ml milk

  • For the Toffee Sauce

  • 175 g light muscovado sugar

  • 50 g butter

  • 225 ml double cream

  • 1 tbsp black treacle

Directions

  • Heat oven to 180C/fan 160C/gas 4.
  • Roughly chop the dates, put them in a bowl and cover with 175ml boiling water.
  • Leave them to one side to soak for about 30 minutes
  • Meanwhile, butter and flour 6 oven-proof ramekins and place them on a baking sheet.
  • Place the butter and sugar in a large bowl (or stand mixer) and beat until light and creamy.
  • Break the eggs into a measuring jug and break up with a fork
  • Gradually add the egg to the creamed butter and sugar a little at a time beating well between each addition
  • Beat in the black treacle and vanilla essence
  • Sieve together the flour and bicarbonate of soda in a separate bowl.
  • Using a large metal spoon, ( a metal spoon will cut through the mixture better than a wooden spoon or whisk) gently fold in ⅓ of the flour and ⅓ of the milk, until just combined.
  • Repeat with the remaining flour and milk until totally combined, try not to over mix, be gentle
  • Puree the soaked dates and soaking water with a stick blender or food processor, or alternatively mash them up with a fork.
  • Fold the whole mixture into the cake batter.
  • Spoon it evenly between the ramekins leaving a small space at the top of each ramekin and bake for 20-25 mins, until risen and firm.
  • Check for doneness by inserting a thin skewer through the top to make sure it comes out clean.
  • Meanwhile, to make the sauce, put the muscovado sugar, treacle and butter in a medium saucepan with half the cream.
  • Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
  • Let the mixture cook out for 2-3 mins stirring occasionally to make sure it doesn’t burn.
  • Remove from the heat and stir in the rest of the cream.
  • Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out onto their individual serving plates.
  • Before serving, prick each pudding on the top several times with a cocktail stick and pour a little of the hot sauce onto each one, so that some sauce soaks down into the sponge.
  • Serve with hot sauce and vanilla ice cream or Creme Anglaise.