Sticky Toffee Pudding
Servings: 9
Ingredients
- 200 g Dried Pitted Dates (chopped)
- 300 ml Water
- 60 g Butter or Margarine (softened)
- 150 g Soft Dark Brown Sugar
- 2 Free-range Eggs (beaten)
- 2 tbsp Golden Syrup
- 2 tbsp Treacle
- 1 tsp Vanilla Extract
- 200 g Self-raising Flour
- 1 tbsp Bicarbonate of Soda
For the Toffee Sauce
- 100 g Butter or Margarine
- 100 g Soft Dark Brown Sugar
- 150 ml Double Cream
Instructions
- Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4). Grease a square 8 inch baking tin with butter/margarine and dust it with a little flour too. Set aside.
- Place the dates and water into a small pan and bring to a boil. Turn down the heat to a simmer for a minute before removing from the heat and setting aside to steep.
- In a large bowl, cream together the butter/margarine and sugar until it is well mixed. Add the syrup, treacle, eggs and vanilla extract and mix until combined.
- Gently sift in the flour and fold together to create a batter. Set aside.
- With a hand blender, mix the date and water mixture (alternatively, mash with a potato masher), then add the bicarbonate of soda and mix. The mixture will have a frothy consistency - this is normal.
- Whilst the date mixture is still warm, add it to the batter and mix to combine before pouring the completed batter mixture to your pre-greased baking tin.
- Bake in your pre-heated oven for 30-35 minutes until the pudding is firm. Once cool enough to touch, turn the pudding out onto a wire rack to cool completely. Once completely cool, use a knife to loosen the edges from the tin and cut into 9 individual portions. See notes for instructions on making ahead and storing/freezing.
For the Toffee Sauce
- Place the butter/margarine, brown sugar and cream into a small pan and gently bring to a boil before reducing the heat to simmer for a few minutes, continuously stirring.
- Pour over your pudding portions before serving.
Notes
Make your Sticky Toffee Pudding in advance: Once your pudding is baked, cut it into your desired portion sizes and pop into an airtight container, placing a piece of greaseproof paper between any doubled up layers.
Keep the container into the freezer and defrost the required portions when needed by removing them from the freezer a few hours before they are to be eaten.
To warm up the Sticky Toffee Pudding portions, simply pop them into the microwave for a couple of minutes, or in an oven-proof dish covered in tin foil for a little longer. You can also prepare your Toffee Sauce a week in advance and store in a jar or sealed container, kept in the fridge. Warm the sauce in a small pan over a low-medium heat when required.
Keep the container into the freezer and defrost the required portions when needed by removing them from the freezer a few hours before they are to be eaten.
To warm up the Sticky Toffee Pudding portions, simply pop them into the microwave for a couple of minutes, or in an oven-proof dish covered in tin foil for a little longer. You can also prepare your Toffee Sauce a week in advance and store in a jar or sealed container, kept in the fridge. Warm the sauce in a small pan over a low-medium heat when required.