Sticky Toffee Pudding Ultimate

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

This recipe creates individual sticky toffee puddings. These are moist, date-filled sponge cakes served warm with a rich, buttery toffee sauce. It is a classic British dessert.

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Serves:
Dessert
British
Pudding
Desert
Cake
Dairy

Ingredients

Units: metric

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  • 225 g - Medjool dates (null)
  • 175 ml Boilings - water (null)
  • 1 teaspoon - vanilla extract (tsp)
  • 175 g - self-raising flour (null)
  • 1 teaspoon - bicarbonate of soda (tsp)
  • 2 nulls - eggs (null)
  • 85 g - butter (null)
  • 140 g - demerara sugar (null)
  • 2 tablespoons - black treacle (tbsp)
  • 100 mls - milk (null)
  • 1 scoop - ice cream (null)
  • 175 g - muscovado sugar (null)
  • 50 g - butter (null)
  • 225 mls - double cream (null)
  • 1 tablespoon - black treacle (tbsp)

Instructions

  1. Prepare the dates. Remove pits from 225g Medjool dates. Chop dates into small pieces. Place chopped dates in a bowl. Pour 175ml boiling water over the dates. Let dates soak for 30 minutes until cool and soft. Mash dates slightly with a fork. Stir in 1 teaspoon vanilla extract. Set aside. 2. Prepare pudding tins and preheat oven. Grease and flour seven mini pudding tins. Each tin should hold about 200ml (7fl oz). Place tins on a baking sheet. Preheat oven to 180°C (160°C for fan oven, Gas Mark 4). 3. Make the pudding batter. In a medium bowl, mix 175g self-raising flour and 1 teaspoon bicarbonate of soda. Set aside. In a separate small bowl, beat 2 eggs. Set aside. In a large mixing bowl, beat 85g butter and 140g demerara sugar for a few minutes until slightly creamy but still grainy. Gradually add beaten eggs to the butter and sugar mixture, beating well after each addition. Beat in 2 tablespoons black treacle. Using a large metal spoon, gently fold in one-third of the flour mixture. Then, gently fold in half of the 100ml milk. Do not overmix. Repeat this process: fold in another third of the flour, then the remaining milk. Finally, fold in the last third of the flour. Stir the soaked dates into the pudding batter. The batter may look slightly curdled and will be soft and thick. 4. Bake the puddings. Evenly spoon batter into the seven prepared tins. Bake in the preheated oven for 20-25 minutes. Puddings are ready when risen and firm to the touch. 5. Make the toffee sauce. While puddings bake, put 175g muscovado sugar, 50g butter, and 112.5ml (half) of the 225ml double cream into a medium saucepan. Place saucepan over medium heat. Stir continuously until sugar has completely dissolved and mixture comes to a boil. Stir in 1 tablespoon black treacle. Increase heat slightly. Let mixture bubble for 2-3 minutes, stirring occasionally to prevent burning. It should become a rich toffee color. Remove pan from heat. Beat in the remaining 112.5ml double cream. 6. Finish and serve the puddings. Remove baked puddings from oven. Leave them in tins for a few minutes to cool slightly. Carefully loosen puddings from sides of tins with a small knife. Gently turn puddings out of tins. Serve immediately with warm toffee sauce drizzled over. For stickier results for later: Pour about half of the sauce into one or two ovenproof serving dishes. Place upturned puddings on top of the sauce. Pour remaining sauce over puddings. Cover dishes loosely with foil. Do not chill. 7. Reheat (if prepared for later). When ready to serve, preheat oven to 180°C (160°C for fan oven, Gas Mark 4). Warm covered puddings in oven for 15-20 minutes. They are ready when sauce is bubbling. Serve on their own, or with a scoop of ice cream, cream, or custard.