Desserts Free recipe

Sticky Toffee Pudding

Dense, date-laden sponge drenched in dark butterscotch toffee sauce -- arguably Britain's finest contribution to world desserts.

Time
60 min
Servings
8
Level
Medium
Rating
4.9 ★★★★★
Sticky Toffee Pudding step 1
Sticky Toffee Pudding step 2
Sticky Toffee Pudding step 3

in the kitchen

Ingredients

  • 175g Medjool dates, pitted
  • 175ml boiling water
  • 175g self-raising flour
  • 175g caster sugar
  • 75g unsalted butter, softened
  • 2 large eggs
  • 1 tsp bicarbonate of soda
  • 300ml double cream, 50g butter, 100g dark brown sugar (for sauce)

Method

  1. Soak dates in boiling water with bicarb for 10 minutes. Blend to a puree.
  2. Cream butter and sugar, beat in eggs, fold in flour, then stir in date puree.
  3. Bake at 180C in a 20cm square tin for 30-35 minutes.
  4. Make sauce: melt butter, sugar, and cream in a pan, stirring until glossy. Pour over warm pudding to serve.