Sticky Toffee and Date Pudding with a Toffee Sauce.
Sticky toffee and date pudding is a classic British dessert. A light, moist sponge made with finely chopped dates and a rich toffee sauce poured over the top.
Equipment
- 1 x 8 inch/20cm deep sided oven proof dish
Ingredients
For the Toffee and Date Pudding
- 200 g pitted dates roughly chopped
- 250 ml freshly brewed Tea
- 100 g unsalted butter softened
- 175 g soft light brown sugar
- 3 medium eggs
- 225 g self raising flour
- ¾ teaspoon of bicarbonate of soda
- 1 teaspoon vanilla extract
For the Toffee Sauce
- 90 g butter
- 185 g dark brown sugar
- 210 g golden syrup
- 175 g double cream
- 1 teaspoon vanilla extract
Instructions
Make the Toffee Sponge Pudding
- Preheat the oven to 180 degrees fan-assisted. Grease an 8-inch deep-sided ovenproof dish with butter.
- Step 1: Place the chopped dates and brewed tea in a saucepan over high heat and gently bring to a boil. Turn the heat down and simmer for a few minutes to soften the dates, stirring occasionally. Remove from the heat and leave to one side to cool.200 g pitted dates, 250 ml freshly brewed Tea
- Step 2: Beat the butter and sugar together with an electric mixer until well combined and lighter in colour. Add the eggs one at a time, adding a little flour after each one. Mix until well combined.100 g unsalted butter, 175 g soft light brown sugar, 3 medium eggs
- Step 3: Sieve together the remaining flour and bicarbonate of soda before adding to the cake batter. Add the vanilla extract and the cooled date mixture. Mix until well combined.225 g self raising flour, ¾ teaspoon of bicarbonate of soda, 1 teaspoon vanilla extract
- Step 4: Pour the sponge mixture into the buttered oven-proof dish and bake for 35 – 40 mins or until baked, testing the centre of the sponge with a skewer until it comes out clean. Remove the sponge pudding from the oven to cool.
While the pudding is baking, make the Toffee Sauce.
- Step 5: Place all the ingredients in a large saucepan and gently bring to a boil for 2 – 3 mins; continue stirring until it has begun to thicken. Take off the heat and leave to cool a little. Use straight away.90 g butter, 185 g dark brown sugar, 210 g golden syrup, 175 g double cream, 1 teaspoon vanilla extract
- Note: It will thicken further as it cools and sets when placed in the fridge.
Notes
TIP: Using Soft Dark Brown sugar will give the pudding and the sauce a richer, darker colour and more intense toffee flavour.
Serve: When the sponge has cooled, you could pour half of the sauce over it and serve the Toffee Pudding with ice cream and more sauce or serve it separately.
Storage
This pudding will keep for a few days if stored in an airtight container. The Toffee Sauce recipe can easily be doubled. If you wish, you could reheat the pudding and sauce for serving the next day.
This pudding will keep for a few days if stored in an airtight container. The Toffee Sauce recipe can easily be doubled. If you wish, you could reheat the pudding and sauce for serving the next day.
