• Overview
  • Ingredients
  • Directions
  • Reviews

Sticky Toffee Pudding is the perfect marriage of stodge and sweetness. Try it at your home to treat the kid inside you with some sugar rush. 

  • 175g dates, stoned and roughly chopped
  • 1 tsp bicarbonate of soda
  • 300ml boiling water
  • 50g unsalted butter, softened
  • 80g golden caster sugar
  • 80g dark sugar
  • 2 eggs, beaten
  • 175g flour
  • 1 tsp baking powder
  • Pinch of ground cloves
  • 75g walnuts
  • For the sauce:
  • 115g unsalted butter
  • 75g golden caster sugar
  • 40g dark muscovado sugar
  • 140ml double cream
  • Pre-heat the oven to 180C 
  • Butter a baking dish approximately 24cm x 24cm
  • Make the sauce by putting all the ingredients into a pan with a pinch of salt and heating slowly until the butter has melted, then turn up the heat and bring to the boil
  • Boil for about 4 minutes, until the sauce has thickened enough to coat the back of a spoon
  • Pour half the sauce into the base of the dish and then put it in the freezer while you make the rest of the pudding
  • Put the dates and bicarbonate of soda in a heatproof dish and cover with the boiling water
  • Leave to soften while you prepare the rest of the pudding
  • Beat together the butter and sugar until fluffy, and then beat in the eggs, a little at a time
  • Stir in the flour, baking powder, cloves and a pinch of salt until well combined, and then add the dates and their soaking water, and the walnuts, and mix well
  • Take the dish out of the freezer and pour the batter on top of the toffee sauce. Put into the oven for 30 minutes, until firm to the touch, and then take out of the oven 
  • Heat the grill to medium, and poke a few small holes evenly over the surface with a skewer or fork, and then pour over the rest of the sauce. Put briefly under the grill, keeping an eye on it as it can easily burn
  • Serve with vanilla ice cream

Not reviewed yet

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