Sticky Toffee Pudding
This is THE classic British pudding!
It’s sweet, moist and rich in caramel flavours.
It’s definitely comfort food and a substantial part of every Christmas dinner. Though I think you can eat it all year round. A simple bake as such, but simply irresistible!
Get ready for sticky toffee heaven.
If you want, you can serve it with vanilla crème anglaise or ice cream. I think the toffee sauce is just enough. But lots of it!
Happy Baking!
Ingredients
For the pudding
270g chopped soft pitted dates
350ml boiling water
120g butter
200g light muscovado sugar
3 eggs
280g self-raising flour
1/2 tsp vanilla
For the toffee sauce
220g light muscovado sugar
160ml double cream
70g butter
1/2 tsp vanilla
Method
Pudding
Preheat the oven to 160°C (fan). Grease a 20x30cm traybake tin.
Place the chopped dates in a bowl and pour over the boiling water. Leave to soak for 15 minutes to soften.
For the dough: cream the butter with the muscovado sugar on high speed until light in colour.
Add the eggs one at a time.
Mix in the flour until well combined. Do not overmix.
Mash the dates with a fork to a purée-like texture.
Add the dates and the vanilla to the batter and fold them in with a spatula.
Scoop the batter into the tin and smooth it level.
Bake for about 30 to 35 minutes until golden brown. Leave on a wire rack to cool.
Toffee Sauce
Tip the muscovado sugar into a small saucepan, add 3 tbsp of water and mix until it looks like wet sand.
Place the pan over a low heat to dissolve the sugar, keep stirring. This will take a while.
Once dissolved, increase the heat to high and bring to boil. Do not stir.
Continue to boil for about 4 minutes until it gets a dark brown colour.
Remove the pan from the heat and pour in the double cream.
Add the butter and stir to combine.
Return the pan to a low heat and add the vanilla.
Stir to melt any hardened caramel and leave to cool.
To serve
Pour half of the toffee sauce over the pudding and return to the oven for about 5 minutes.