Sticky Toffee Pudding Ultimate

By Cookbook Directory

Recipe overview

25 minutes | 60 minutes | 85 minutes

This recipe makes individual Sticky Toffee Puddings. These are moist, date-filled sponge cakes. They are served warm with a rich, buttery toffee sauce. It is a classic British dessert, perfect for any occasion.

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Serves:
Dessert
British
Pudding
Desert
Cake
Dairy
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Ingredients

  • 225 g - Medjool dates
  • 175 mls - water
  • 1 teaspoon - vanilla extract
  • 175 g - self-raising flour
  • 1 teaspoon - bicarbonate of soda
  • 2 wholes - eggs (large)
  • 85 g - butter (softened, for pudding batter)
  • 140 g - demerara sugar (for pudding batter)
  • 2 tablespoons - black treacle (for pudding batter)
  • 100 mls - milk (full-fat or semi-skimmed)
  • 175 g - muscovado sugar (for toffee sauce)
  • 50 g - butter (for toffee sauce)
  • 225 mls - double cream (for toffee sauce)
  • 1 tablespoon - black treacle (for toffee sauce)
  • 1 scoop - ice cream (for serving, optional)

Instructions

  1. Prepare the dates. Pit and finely chop 225g Medjool dates. Place the chopped dates in a heatproof bowl. Pour 175ml boiling water over the dates. Let them soak for 30 minutes until they are cool and soft. Mash the dates slightly with a fork. Stir in 1 teaspoon vanilla extract. Set this mixture aside.

  2. Prepare pudding tins and preheat oven. Grease and lightly flour seven individual mini pudding tins. Each tin should hold approximately 200ml (7 fl oz). Place the prepared tins on a baking sheet. Preheat your oven to 180°C (160°C for fan ovens, Gas Mark 4).

  3. Make the pudding batter. In a medium bowl, combine 175g self-raising flour and 1 teaspoon bicarbonate of soda. Stir them together and set aside. In a separate small bowl, lightly beat 2 large eggs. Set aside. In a large mixing bowl, beat 85g softened butter and 140g demerara sugar for 2-3 minutes. Beat until the mixture is slightly creamy but still grainy. Gradually add the beaten eggs to the butter and sugar mixture, beating well after each addition until fully combined. Beat in 2 tablespoons of 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 date mixture into the pudding batter until just combined. The batter will be soft and thick.

  4. Bake the puddings. Evenly spoon the prepared batter into the seven greased and floured tins. Bake in the preheated oven for 20-25 minutes. The puddings are ready when they are risen, golden brown, and firm to the touch when gently pressed.

  5. Make the toffee sauce. While the puddings are baking, combine 175g muscovado sugar, 50g butter, and 112.5ml (half) of the 225ml double cream in a medium saucepan. Place the saucepan over medium heat. Stir continuously until the sugar has completely dissolved and the mixture comes to a boil. Stir in 1 tablespoon black treacle. Increase the heat slightly. Let the mixture bubble gently for 2-3 minutes, stirring occasionally to prevent burning. The sauce should become a rich toffee color and thicken slightly. Remove the pan from the heat. Beat in the remaining 112.5ml double cream until smooth.

  6. Serve the puddings. Remove the baked puddings from the oven. Leave them in their tins for a few minutes to cool slightly. Carefully loosen the puddings from the sides of the tins with a small knife. Gently turn the puddings out of the tins onto serving plates. Serve immediately with warm toffee sauce generously drizzled over each pudding.

  7. Optional: Prepare for later serving (for a stickier result). If you wish to serve the puddings later, pour about half of the warm toffee sauce into one or two ovenproof serving dishes. Place the upturned puddings on top of the sauce. Pour the remaining sauce over the puddings. Cover the dishes loosely with foil. Do not refrigerate.

  8. Optional: Reheat stored puddings. When you are ready to serve, preheat your oven to 180°C (160°C for fan oven, Gas Mark 4). Warm the covered puddings in the oven for 15-20 minutes. They are ready when the sauce is bubbling. Serve on their own, or with an optional scoop of ice cream, extra cream, or custard.