Sticky toffee pudding
Sticky toffee pudding, from above
Non vegEggLake District, England

Sticky toffee pudding

Moist date sponge drenched in hot toffee sauce. The pudding that ends arguments.

60 minTime
5 gProtein each
mildSpice
Lake District legend1 chapter · 1 min read

Make it your way

Grandma's wayDate sponge with toffee sauce.
The original
553kcalsame
5 gproteinsame
3 gfibresame
60minutessame

Sticky toffee pudding.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Dates200 g, pitted and chopped
Water1 cup, boiling
Baking soda (bicarb soda, bicarbonate of soda)1 tsp
Butter75 g for sponge, 100 g for sauce
Brown sugar150 g for sponge, 150 g for sauce
Egg2
Maida (all-purpose flour, plain flour)1⅓ cups
Baking powder1 tsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Fresh cream (thickened cream, heavy cream)¾ cup plus 2 tbsp, for sauce
Salta pinch

Method

5 steps
  1. 1Soak dates in boiling water with soda for 15 minutes; mash.
  2. 2Beat 75 g butter with 150 g sugar, add eggs and vanilla, fold in flour, baking powder and the dates.
  3. 3Bake in a buttered dish at 180 C for 30 to 35 minutes.
  4. 4Simmer remaining butter, sugar, cream and salt for 3 minutes.
  5. 5Prick the sponge and pour over half the sauce. Serve with the rest.
Serve it like this

Serve squares hot in bowls with extra toffee sauce poured over and vanilla ice cream or cream.

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Make it a meal

What goes with Sticky toffee pudding: a bread or rice, a side, something to drink and something sweet.

A little snack Honey mustard cocktail sausages25 min
A little snack Pigs in blankets35 min
To drink Cold coffee10 min
To drink Elderflower pressé3 min
Something sweet No churn vanilla ice cream25 min
Something sweet Fruit custard20 min
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