Sticky Toffee Pudding

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The richest toffee sauce and deliciously moist and light date sponge come together to make up this wonderful sticky toffee pudding, flavoured with dates, treacle and delicious soft brown sugar.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time40

Ingredients

For the sauce

50 g butter
100 g soft light brown sugar - or dark brown sugar
150 ml double (heavy) cream
2 tsp black treacle - or dark molasses
1 tbsp rum, whisky or brandy - optional

For the sponge pudding

85 g soft pitted dates
75 g boiling water
45 g butter
75 g soft brown sugar
1 egg
1 tbsp treacle
80 g flour - plain or self raising
1 tsp baking powder - if using plain flour only
½ tsp bicarbonate of soda - baking soda
50 ml milk

Instructions

To make the toffee sauce

Put all of the sauce ingredients in a saucepan and heat gently until the butter melts, stirring all the time. Then simmer until the sauce is glossy and reduces to a good coating consistency.
50 g butter, 100 g soft light brown sugar, 150 ml double (heavy) cream, 2 tsp black treacle, 1 tbsp rum, whisky or brandy

To make the sponge pudding

Prepare a baking tray or butter a baking dish.
Chop the dates and place in a bowl or jug. Pour over the boiling water and leave to soak for at least half an hour. Then mash slightly. Reserve the dates and soaking liquid to add to the batter later.
85 g soft pitted dates, 75 g boiling water
Preheat the oven to
Cream together the butter and sugar until light and fluffy.
45 g butter, 75 g soft brown sugar
Add the egg, treacle and 1 tablespoon of the flour, and mix to form a batter.
1 egg, 1 tbsp treacle, 80 g flour
Add the date mixture, the remaining flour (and baking powder if using), the bicarbonate of soda and the milk. Mix quickly to form a well combined batter.
1 tsp baking powder, ½ tsp bicarbonate of soda, 50 ml milk
Transfer the batter to the prepared dish or tin.
Bake in the oven for 25-35 minutes. If you are using a deep dish or doubling the recipe, it may take an hour to cook through. In this case, cover the dish with foil to avoid overcooking on the top.
The sponge is ready when a cocktail stick comes out clean.
When the sponge is cooked, set the dish on top of a cooling rack and pour over about a third of the hot sauce. Allow to stand so that the sponge absorbs the sauce and becomes sticky.
Serve hot with extra sauce, and ice cream, cream or custard if liked.

Notes

Storage

Fridge – Leftovers will keep for several days in the fridge if you can be that restrained!

Freezer – Freeze in a sealed container, with the sauce in a separate tub . Defrost and heat through in the microwave.

Hints and tips

You want the sauce hot when it goes over the sponge, so reheat it in the pan or the microwave if necessary. This will help it to soak in properly.

If the dates have a lot of pith on the inside, add a pinch of baking powder when you soak them. This will make them softer.

A hot spoon makes treacle easier to handle.

The recipe serves 4–6, but you can easily double it to feed a crowd. It will take quite a bit longer, though, and you should cover the dish with foil so that the top does not burn before the sponge is cooked through.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.