When it comes to winter desserts, hot, gooey sticky toffee pudding is hard to beat. Serve with a side of vanilla bean ice cream for a rich, satisfying treat that all the family will love.
Sticky toffee pudding - serves 6
Ingredients for sticky toffee pudding
- 55g butter, plus extra for greasing
- 170g/ demerara sugar
- 1 tbsp golden syrup
- 2 medium eggs
- 2 tbsp black treacle
- 200g self-raising flour
- 200g pitted dates, drained
- 290ml boiling water
- 1 tsp bicarbonate of soda
- 1/2 tsp vanilla extract
For the toffee sauce
- 110ml double cream
- 55g butter, diced
- 55g dark muscovado sugar
- 2 tbsp black treacle
- 1 tbsp golden syrup
Method for making sticky toffee pudding
- Preheat the oven to 190C and grease 6 individual pudding moulds
- For the puddings, cream the butter and sugar together in a food processor until the mixture turns fluffy and pale
- Gradually add the eggs, treacle and golden syrup and blend until smooth
- Add the flour and blend on a low speed until it's well combined
- Transfer the mixture to a bowl and add the dates and boiling water in the fodd processor
- Blend until they form a smooth puree, then stir in the bicarbonate of soda and vanilla
- Add the date mixture to the batter and stir well
- Pour into the moulds and bake for 20 minutes
- For the sauce, heat all the ingredients in a pan on low heat until boiling. Stir occasionally
Tips for making sticky toffee pudding
- You can store sticky toffee for a week because of all the sugar in it
- Serve with caramelised bananas mixed with vanilla ice cream
- Add cinnamon, vanilla or brandy to flavour the sauce
