STICKY TOFFEE PUDDING

A moist date-infused cake topped with a luscious toffee sauce. The perfect blend of sweetness and warmth, this classic dessert is sure to hit the spot. Enjoy it alone or pair it with ice cream or custard for an extra touch of decadence.

PREP 1h (inc. date soaking)

BAKE 25-30m

TOTAL 1h 30m

SERVES 8-10

Ingredients-

  • 100g Butter

  • 150g Muscovado Sugar

  • 2 Eggs

  • 175g Self-Raising Flour

  • 1 Tsp Baking Powder

  • 200g Pitted Dates

  • 175ml Hot Water

Sauce:

  • 125g Butter

  • 175g Muscovado Sugar

  • 250ml Double Cream

Instructions-

  1. Add the dates to a jug along with hot water and leave to soak. The longer, the better, but a minimum of 1 hour is okay. Overnight soaking will result in a smoother pudding.

  2. Cream together the softened butter and sugar. Add the eggs and continue to cream until lighter and fluffy.

  3. Measure out the flour and baking powder together, then set aside.

  4. Blend the soaked dates in the jug with a hand blender until smooth.

  5. Add the flour and date mixture to the bowl and fold until fully incorporated.

  6. Transfer the mixture to a lined oven dish and bake at 175°C for around 25-30 minutes. Use a baking tray roughly 25cm x 25cm.

    • If using a smaller dish, adjust the cooking time to around 35 minutes. Check for doneness with a wooden skewer.

  7. For the sauce, melt the butter in a pan and whisk in the sugar. Remove from heat and add the double cream.

  8. Pour the sauce over the pudding as it comes out of the oven. Allow it to sit for 5 minutes, then serve.

  9. Enjoy the Sticky Toffee Pudding on its own or with ice cream or custard.