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Sticky Toffee Pudding

  • Time preparation 20 minutes
  • cook time 20 minutes
  • Serve 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.

  • 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
  • 1l double cream
  • 250g butter, sliced
  • Whisky pairing:
  • Glen Grant 18 Year Old

Method

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.

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