Traditional sticky toffee pudding - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
For the sponge
- 100 g Dates chopped
- 80 ml Water hot
- 1 tsp Bicarbonate of soda
- 85 g Butter (unsalted)
- 140 g Unrefined dark muscovado sugar
- 2 Egg(s) (free range)
- 180 g Plain white flour
For the toffee sauce
- 50 ml Water
- 300 ml Unrefined golden caster sugar
- 200 ml Double cream
- 100 g Golden syrup
- 100 g Butter (unsalted) cold, cubed
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1
Preheat the oven to 180°C (160°C fan, gas mark 4). Butter the baking tin and line the base with greaseproof paper.
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2
Put the dates in a bowl with the hot water and bicarbonate of soda and leave to soak.
For this step you'll need:
- 100g Dates chopped
- 50ml Water
- 1tsp Bicarbonate of soda
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3
In another bowl cream the butter and sugar together until pale and creamy. Add the eggs one at a time, mixing well after each one. Add the date mixture and mix well, then fold in the flour.
For this step you'll need:
- 85g Butter (unsalted) cold, cubed
- 140g Unrefined dark muscovado sugar
- 2 Egg(s) (free range)
- 180g Plain white flour
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4
Pour the mixture into the prepared tin and bake for 30-40 minutes or until springy to the touch and a skewer comes out clean.
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5
To make the sauce use a large heavy bottomed pan, add the water and sugar and heat over a medium heat, stirring occasionally until the sugar is dissolved. Stop stirring when the sugar comes to a boil to stop it crystallising.
For this step you'll need:
- 50ml Water
- 300g Unrefined golden caster sugar
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6
Continue to boil the sugar until it become dark brown in colour, a single wisp of smoke will appear to indicate that it is done, turn off the heat immediately and move the pan to a cooler place.
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7
Carefully pour in the cream, stirring continuously, then whisk in the golden syrup.
For this step you'll need:
- 200ml Double cream
- 100g Golden syrup
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8
Let the toffee cool for 10 minutes then gradually add the cubed butter and stir in.
For this step you'll need:
- 100g Butter (unsalted) cold, cubed
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9
To serve, cut the pudding into squares and pour over the toffee sauce.