Ingredients
Sticky Toffee Pudding
- 175 g dates (stones removed)
- 175 ml boiling water
- 75 g unsalted butter
- 175 g light or dark brown soft sugar
- 200 g self raising flour
- 50 g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 75 g black treacle (or golden syrup)
- 3 medium eggs
- 125 ml whole milk
Sticky Toffee Sauce
- 125 g unsalted butter
- 125 g light or dark brown soft sugar
- 3 tbsp black treacle (or golden syrup)
- 1 tsp vanilla extract
- 275 ml double cream
- 200 g chocolate (dark or milk as preferred)
Instructions
- Prepare Dates: Remove the stones from the dates and chop them finely. Pour boiling water over the chopped dates and let them soak for about 20 minutes. For a smoother texture without lumps, blend the date mixture until smooth.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 180ºC (160ºC Fan). Grease or prepare a baking dish approximately 1.5L in size (around 30x20cm).
- Mix Pudding Batter: In a large bowl, combine unsalted butter, brown sugar, eggs, self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and black treacle. Beat gently until just combined to avoid over-mixing. Then add the soaked date mixture and whole milk gradually, stirring until the batter is smooth but thin.
- Bake the Pudding: Pour the batter into the prepared dish and bake it in the oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Make the Sticky Toffee Sauce: While the pudding bakes, combine unsalted butter, brown sugar, black treacle, vanilla extract, and double cream in a larger pan over medium heat. Stir continuously until the sugar dissolves and the butter melts. Add chocolate pieces and stir until fully melted and incorporated into the sauce.
- Serve: Once the pudding is baked, pour half or most of the warm sauce over it to soak in. Serve with additional sauce on the side and accompaniment of cream, whipped cream, or ice cream for an indulgent finish.
Notes
- Pour half to two-thirds of the sticky toffee sauce onto the pudding immediately after baking to allow the sauce to soak in well.
- Adjust the quantity of sauce by halving the recipe if preferred, or save leftover sauce by freezing.
- The pudding is best served fresh but can be stored in the fridge for 3 or more days.
- You can make the pudding in advance and freeze it for later use.
- Reheat pudding once if you have leftovers, either in the oven or microwave.
- The 30x20cm baking dish size is recommended but any similar-sized dish will work well.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
