Main Course
Sticky Toffee Pudding
Irresistible, Sweet and Gooey
Ingredients
Pudding
- 150 g pitted dates
- 50 g salted butter softened (plus extra for greasing)
- 150 g dark brown sugar
- 2 large eggs
- 1 tbsp black treacle
- 150 g self-raising flour
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg / allspice
Toffee sauce
- 150 g dark brown sugar
- 60 g salted butter
- 1.5 tsp vanilla
- Pinch of salt
- 200 ml cream
Method
Pudding
- Preheat the oven to 180 degrees or 160 degrees if using a fan oven. Grease a loaf tin about 18-20cm in diameter, with a little butter. You could also use a round cake tin or square baking dish.
- Put the dates in a medium bowl and cover with 125ml of boiling water. Leave the dates to soak for 10-15 minutes while preparing the rest of the pudding ingredients.
- In a large bowl, beat together the soft butter and brown sugar until soft and creamy. Add the eggs one at a time, beating well between each addition.
- In a separate bowl, sift the self-raising flour together with the cinnamon, ginger and nutmeg/allspice and set aside.
- Put the softened dates into a food processor with the soaking water and blend to a smooth purée. Add the date puree to the butter, sugar and egg mix along with the treacle and beat until well combined.
- Add half of the sifted flour and spices and fold through gently before adding the remaining flour and mixing until the batter is just combined.
- Pour the batter into the prepared tin and bake in the preheated oven for 30-35 minutes until cooked through or a skewer inserted into the centre comes out clean.
Toffee sauce
- Put the butter, sugar, salt, vanilla and cream into a medium saucepan and place over a medium heat.
- Bring to the boil, then reduce the heat to a simmer, stirring all the time, until the sugar has completely dissolved. Add the black treacle and continue to simmer for another two-three minutes, stirring regularly to ensure the sauce doesn't burn.
- Once the sauce has reduced slightly and has thickened, remove from the heat and leave to cool slightly before pouring over the warm sticky toffee pudding to serve.
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