Sticky Toffee Pudding

preparation 20 minutes
cook time 20 minutes
Serves 8

One of our favourite British desserts is sticky toffee pudding, a sponge-like cake served with a cascade of toffee sauce (we also like it with a scoop of vanilla ice cream). This sticky toffee pudding recipe is easy to follow, and will soon become one of your most beloved desserts.

Ingredients Method

For the pudding:
515g Medjool dates (or other sweet dates)
674ml water
2 1/2 tsp bicarbonate of soda
112g unsalted butter
515g sugar
515g flour
2 tsp baking powder
4 free-range eggs
For the warm toffee sauce:
1kg brown sugar
1l double cream
250g butter, sliced
Whisky pairing:
Glen Grant 18 Year Old

For the pudding: For the moist, sponge-like cake, preheat the oven to 160°C and grease and flour 8 individual pudding moulds.

Cook down the dates and water until they form a paste.

Add bicarbonate of soda, then turn off the heat and mix together.

Place the sweet pudding mix in the moulds and cook at 160°C for 20-25 minutes until a skewer or knife comes out clean.

Place the mix in the pudding moulds and cook at 160°C until a skewer or knife comes out clean.

For the caramel sauce: To make the toffee sauce, bring the cream and sugar to the boil. Whisk in the butter, then simmer until reduced and thick. You'll end up with an amazing, deeply caramel-hued sauce.

Remove the baked puddings from their moulds and put on a plate. Serve each of your sticky toffee puddings with a drizzle of toffee sauce, and some ice cream or heavy cream. Put any additional toffee sauce in a jug and serve it on the side.

Ingredients

For the pudding:

515g Medjool dates (or other sweet dates)

674ml water

2 1/2 tsp bicarbonate of soda

112g unsalted butter

515g sugar

515g flour

2 tsp baking powder

4 free-range eggs

For the warm toffee sauce:

1kg brown sugar