Sticky Toffee Pudding

sticky toffee pudding

Sticky Toffee Pudding

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.

sticky toffee pudding

Recipe

Ingredients

220g dates, chopped

180ml boiling water

1 teaspoon bicarbonate of soda

75g butter

90g soft brown sugar

2 eggs

150g SR flour

Toffee Sauce

120g dark brown sugar

300ml double cream

85g butter

Method

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).

sticky toffee pudding mixture

Ready to bake

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.

sticky toffee puddings

Just out of the oven

Allow to cool for a few minutes in the tin before removing carefully and serving, or allow to cool on a cooling rack.

individual sticky toffee puddings

Sticky toffee puddings ready to eat or keep

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!



Categories: Baking, Cakes, Desserts, Recipes

Tags: , , , , , , , , , ,

15 replies

  1. This looks ridiculously good! – Shanna

  2. I adore sticky toffee pudding, this looks delicious!

  3. I love sticky toffee pudding! All the best for a happy, healthy, sweet 2014!!

  4. I can’t find dates anywhere here – only dried red dates, which are not like any dates I’ve had before. Would chopped raisins do the same thing?

    • I’m sure I’ve seen recipes using sultanas or raisins in sticky toffee pudding anyway – I think they would work and I don’t think you would even need to chop them if you didn’t want to. Would love to hear what you think if you try it and thanks for commenting!

  5. Mouthwatering! my favorite pudding!Marisa.x

Trackbacks

  1. Apricot and Pecan Puddings with Caramel Sauce | lovinghomemade

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