Recipe: Sticky toffee pudding

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

  1. Preheat the oven to 190C and grease 6 individual pudding moulds
  2. For the puddings, cream the butter and sugar together in a food processor until the mixture turns fluffy and pale
  3. Gradually add the eggs, treacle and golden syrup and blend until smooth
  4. Add the flour and blend on a low speed until it's well combined
  5. Transfer the mixture to a bowl and add the dates and boiling water in the fodd processor
  6. Blend until they form a smooth puree, then stir in the bicarbonate of soda and vanilla
  7. Add the date mixture to the batter and stir well
  8. Pour into the moulds and bake for 20 minutes
  9. 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

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