Sticky Toffee Pudding
In Brief
Prep Time : 30 minutes
Cooking Time : 40 minutes
Serves : 12
Heres a recipe you just cant go wrong with, I dont think I’ve met anyone that doesn’t like this dessert so what better dish to put on for my birthday menu?
Everyone has tasted it and has their own personal experiences with this dessert, from county pubs to fine dining restaurants, you can find it anywhere!
I first experienced a real Sticky Toffee Pudding when I started working in restaurants and tried the home made stuff, you just cant beat it, I dont mind what anyone says, making your own toffee compared to the shop bought stuff really is the “icing on the cake.” Also with the magic ingredient of good quality dates your certainly onto a winner
Due to exceptionally high demand from Riverside Market for me to reveal the recipe, here it is!
Shopping List
- Butter: 85g
- Sugar: 250g
- Golden Syrup: 1.5tbsp
- Eggs: 3
- Treacle: 3tbsp
- Self-raising Flour: 300g
- Dates: 300g
- Boiling Water: 440ml
- Bicarbonate Soda: 1 1/2tsp
- Vanilla Extract: 3/4tsp
- ---: ---
- Toffee Sauce Ingredients:
- Double Cream: 100ml
- Butter: 40g
- Dark Brown Sugar: 40g
- Treacle: 2tbsp
- Golden Syrup: 1tbsp
Cooking Instructions
1. First, put the dates into boiling water to soak for 10 minutes
2. Meanwhile, cream the butter and sugar together in a mixer or a large bowl
3. Add the flour, eggs, golden syrup, treacle and vanilla to the batter, mixing well as each ingredient is added
4. With a hand blender or food processor, blitz the dates and water down until smooth (be careful of stones in the dates, I scrape it through a sieve if I hear stones cracking when processing it.)
5. Add the bicarbonate soda to the date mixture, give it a good stir and then add to the cake batter, mixing well.
6. Pour the batter into a greased and lined square cake tin. Cover the top of the tin with foil so the top of the batter is covered (this will prevent the top of the cake from browning too soon)
7. Put into the oven (preheated to 180 celsius) for 20 minutes
8. After 20 minutes, remove the foil from the top of the tin and put back into the oven for another 20 minutes
9. Pull out of the oven and let cool (pudding should be done when not wobbly)
10. To serve, cut cake into squares and spoon hot toffee sauce (as prepared below) generously over. Enjoy!
Sticky Toffee Sauce
While you’re waiting for the pudding to bake for the last 20 minutes, you’ve got plenty of time to whip up the decadent toffee sauce.
9. In a saucepan, combine all the ingredients over medium heat, stirring constantly. Once sauce has reached a nice smooth and thick consistency (and is hot but not boiling) – it’s done, simple as that!