Sticky Toffee Pudding
Cuisines
Cooking Instructions
Cooking: 35 minutes
Notes:
Use a 12x7 inch or 9-inch square baking dish lightly coated with unsalted butter.
Beat the butter and soft brown sugar using a bowl and hand whisk or a stand mixer until creamy.
Add the dry ingredients and milk in two halves to ensure a smooth, lump-free batter.
Make the sticky toffee sauce about 10 minutes before the end of the sponge's cooking time.
Continually stir the toffee sauce over a medium heat until the sugar dissolves and the butter melts so it does not catch and burn.
Pour half of the warm toffee sauce over the sponge immediately after taking it out of the oven.
Soak Dates
Chop the Medjool dates into small pieces, pour over boiling water, and leave them to soak for 10 minutes before squishing them with a fork.
Cream Butter and Sugar
Preheat the oven to 170°C and beat the softened unsalted butter and soft brown sugar together until they look nice and creamy.
Add Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract and black treacle.
Incorporate Dry Ingredients
Gently stir in the plain flour, baking powder, bicarbonate of soda, salt, and full-fat milk in two separate halves to keep the batter smooth.
Combine and Bake
Stir in the squished dates with their soaking liquid, pour the mixture into a buttered baking dish, and bake for 25 to 35 minutes until a skewer comes out clean.
Make Toffee Sauce
Heat soft brown sugar, unsalted butter, and half of the double cream in a saucepan over medium heat until dissolved, then stir in the black treacle.
Finish Sauce and Serve
Bubble the sauce for 2 to 3 minutes until light brown, remove from the heat, stir in the remaining double cream, and pour half of the warm sauce over the baked sponge.
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Ingredients
| Medjool Dates | 150g |
| Boiling Water | 150ml |
| Unsalted Butter | 90g |
| Soft Brown Sugar | 120g |
| Eggs | 2 |
| Vanilla Extract | 2 tsp |
| Black Treacle | 2 tbsp |
| Plain Flour | 190g |
| Baking Powder | 1½ tsp |
| Bicarbonate Of Soda | ½ tsp |
| Salt | 1 pinch |
| Full-Fat Milk | 120ml |
| Soft Brown Sugar | 175g |
| Unsalted Butter | 60g |
| Double Cream | 240ml |
| Black Treacle | 1 tbsp |
