If you have individual moulds to use for this Sticky Toffee Pudding recipe you will be really pleased with how wonderful they look. This is a great dessert to make in advance if you are expecting guests as they freeze well and you can make how ever many you need (and a few spare) and reheat them in the microwave to serve. I needed seven but only have six moulds so made two batches: I’m looking forward to the extras!
The recipe itself is quick and easy and you don’t even need to steam the puddings: they bake like little cakes in the oven in about twenty minutes.
You can either make a toffee sauce by heating up some dark brown sugar, cream and butter or even use a jar of store bought caramel sauce. I had a little homemade caramel sauce left over from my Caramel Nut Tart and also a jar from the Wedding Cupcakes I made ages ago that I hadn’t managed to find a use for so I cheated and mixed the two together for my sauce this time.
220g dates, chopped
180ml boiling water
1 teaspoon bicarbonate of soda
90g soft brown sugar
150g SR flour
120g dark brown sugar
300ml double cream
Put the chopped dates in a heatproof bowl and add the boiling water and bicarbonate of soda. Allow to stand while you prepare the puddings.
Grease six dariole moulds or an 8″ loose-based, deep-sided cake tin and line the bases with parchment paper.
Set the oven to 180ºC.
Cream the butter and sugar until pale and creamy.
Add the eggs, one at a time, and mix in.
Stir in the date mixture.
Add the flour and fold in: make sure it is properly incorporated.
Spoon into the tin(s).
Bake the individual puddings for 20-25 minutes, or the one large pudding for approximately 35-45 minutes, until firm and springy to the touch.
Allow to cool for a few minutes in the tin before removing carefully and serving, or allow to cool on a cooling rack.
To make the toffee sauce:
Heat the sugar, cream and butter in a saucepan and stir until the sugar dissolves and the sauce thickens and darkens.
To serve: if necessary heat the puddings for about a minute in the microwave. Pour warm toffee sauce over the warm pudding and as an added extra you can even place a scoop of vanilla ice cream on the top: delicious!