British · Dessert · Easy

Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 200g pitted dates, roughly chopped; 250ml boiling water; 1 tsp bicarbonate of soda; 75g unsalted butter, softened, plus extra for the dish; 175g light muscovado sugar; 2 large eggs; 175g self-raising flour; 1 tsp vanilla extract; For the sauce: 150g unsalted butter; 150g light muscovado sugar; 150ml double cream; 1 tsp vanilla extract

A dark, date-studded sponge drowned in warm toffee sauce. One of Britain's greatest desserts, and impossibly easy to get right at home.

Prep 20 minsCook 35 minsServes 6

#British #Desserts

The whole recipe in 60 seconds

Sticky Toffee Pudding, in 5 ideas

Dates are the secret: they melt into the sponge and give it that deep, caramel sweetness.
Soaking the dates in hot water with bicarbonate of soda softens them so they disappear into the batter.
Make extra toffee sauce. You will always want more than you think.
Serve it warm, never fridge cold; the sauce should soak in and the sponge should be soft.
A scoop of vanilla ice cream next to the warm pudding is the classic pairing, and it is classic for a reason.

What you need

Ingredients

200g pitted dates, roughly chopped
250ml boiling water
1 tsp bicarbonate of soda
75g unsalted butter, softened, plus extra for the dish
175g light muscovado sugar
2 large eggs
175g self-raising flour
1 tsp vanilla extract
For the sauce: 150g unsalted butter
150g light muscovado sugar
150ml double cream
1 tsp vanilla extract

How to make it

Directions

Heat the oven to 180C (160C fan). Butter a 20cm square baking dish.
Put the dates in a bowl, pour over the boiling water, stir in the bicarbonate of soda and leave to soak for 10 minutes.
Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time with the vanilla.
Fold in the flour, then stir in the date mixture with all its liquid until just combined.
Pour into the dish and bake for 30 to 35 minutes until risen, firm and springy to the touch.
While it bakes, melt the sauce ingredients together in a pan, bring to a gentle boil and simmer for 3 minutes until slightly thickened.
Poke the hot sponge all over with a skewer and pour over half the warm sauce. Serve in portions with the remaining sauce and ice cream.

Dates are cheapest in large bags from international supermarkets, and double cream for the sauce can be swapped for single cream thinned with a splash of milk without losing the gloss.