Sticky Toffee Pudding with Toffee Sauce
Ingredients
For the Pudding:
– 175g pitted dates, chopped
– 300ml boiling water
– 1 tsp bicarbonate of soda
– 85g unsalted butter, softened
– 140g light brown sugar
– 2 large eggs
– 175g self-raising flour
– 1 tsp vanilla extract
For the Toffee Sauce:
– 200g light brown sugar
– 100g butter
– 250ml double cream
– 1 tbsp black treacle (optional, for a richer flavour)
Instructions
- Prepare the Dates:
– Preheat your oven to 180°C (160°C fan)/Gas mark 4. Grease and line a baking dish (approx. 20cm square or similar size).
– Place the chopped dates in a bowl, pour over the boiling water, and stir in the bicarbonate of soda. Set aside for 10 minutes to soften.
- Make the Batter:
– In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
– Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
– Fold in the flour, then gently mix in the date mixture, including any soaking liquid, until combined. The batter will be slightly runny.
- Bake the Pudding:
– Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
- Make the Toffee Sauce:
– While the pudding is baking, make the toffee sauce. In a saucepan, combine the brown sugar, butter, and double cream.
– Heat gently, stirring until the butter melts and the sugar dissolves. Then increase the heat slightly and let it bubble for 2-3 minutes until it thickens slightly. Stir in the black treacle if you’re using it.
- Serve:
– When the pudding is ready, cut it into squares and pour a generous amount of warm toffee sauce over each piece. Serve with a dollop of cream or a scoop of vanilla ice cream for a truly indulgent treat!
Enjoy the rich, gooey warmth – perfect with a cuppa on a fros