Sticky Toffee Pudding
Print Recipe
I made this for Léon's 19th birthday.
Course
Dessert
Cuisine 
Ingredients
Pudding
- 140 g pitted medjool dates
- 125 ml boiling water
- 1 tsp vanilla extract
- 125 g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 small eggs
- 60 g butter softened
- 100 g muscovado sugar brun farin
- 1½ tbsp treacle mørk sirup
- 70 ml milk
Sauce
- 175 g muscovado sugar brun farin
- 50 g butter cut into pieces
- 200 ml whipping cream
- 1 tbsp treacle mørk sirup
Instructions
- Chop the dates quite small, place them in a bowl, and pour over 125ml boiling water. Leave for about 30 mins until cool and well-soaked, then mash lightly with a fork. Stir in 1 tsp vanilla extract.
- Butter and flour five medium pudding tins and sit them on a baking sheet. Preheat the oven to 180C/fan 160C.
- In a separate bowl, mix together the plain flour, baking powder, and bicarbonate of soda.
- In a large bowl, beat the softened butter and brun farin together until slightly creamy (the mixture may be grainy).
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Add the treacle (sirup) to the creamed mixture. Alternately fold in the flour mixture and milk, starting and ending with the flour to avoid overbeating.
- Stir the soaked and mashed dates into the batter, which might look slightly curdled but should be a soft, thick batter.
- Spoon the batter evenly into the prepared tins and bake for 20-25 mins, until risen and firm.
- While the puddings bake, combine the sugar, butter and half of the cream in a medium saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth. Add the treacle and let it bubble for a few minutes until thickened. Remove from heat and stir in the remaining cream.
- Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
- Add the sauce and let them sook up the sauce for at least an hour, but preferably overnight. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).
- When ready to serve, heat oven to 180C/fan 160C. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.