Sticky Toffee Pudding

February 18th, 2009

Yes, yes, yes. Possibly one of the best puddings ever and it’s so much better homemade. Not only that but it’s worringly easy to make, do it once and prepare to become obsessed.

Perfect, tooth-achingly sweet comfort food. Dates and dark brown sugar give this it’s butterscotch stickiness with a divine caramel sauce to pour over. I cook them in muffin tins for individual puddings.

You could actually bake a big batch and freeze leftovers (as if!) for a later date.


Makes 6 puddings

125g pitted dates, chopped
½ tsp bicarbonate soda
30g butter
90g plain flour
½ tsp baking powder
125g brown sugar
1 egg

100ml double cream
75g brown sugar
1 tbsp golden syrup

vanilla ice cream to serve

  • Put the dates and 125ml water into a small saucepan, heat until bubbling, take off the heat and stir in the bicarbonate of soda and butter until melted.
  • Meanwhile, whisk the egg in a large bowl, add the date mixture, flour and baking powder and stir until combined.
  • Grease six holes in a muffin tray and divide the mixture into them. Bake at 180C for 20mins until a cake tester comes out clean.
  • To make the sauce, add all the ingredients to a small pan, bring to the boil and simmer for a few minutes.
  • To serve, place the pudding on a plate, pierce a few times and drizzle the sauce over. Top with a big scoop of ice cream.
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One Response to “Sticky Toffee Pudding”

  1. Alex says:

    That caramel sauce looks divine!

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