Sticky Toffee Pudding
Sticky toffee pudding is made from a classic cake batter with boiled dates added in. This dough is then traditionally baked in a pudding mould (bowl), not in an oven but in a saucepan, just like the Christmas pudding and many other puddings. It is served hot and topped with a caramel sauce.
In this recipe I’ll be making it in the oven, to add a touch of practicality and to not lose too much of the authenticity of the dessert.
|Servings||Prep Time||Cook Time|
- Cake Batter
- 140 g Brown Sugar
- 2 Eggs
- 140 g Plain Flour
- 30 g Cornstarch
- 220 g Dates
- 90 g Margarine
- 180 ml water
- 115 g Margarine
- 100 g Brown Sugar
- 1 tbsp Golden Syrup
- 200 ml Single Cream
- Preheat your oven to 180C.
- Start by making the cake batter.
- Put the dates in a bowl with the bicarbonate of soda and pour in 200ml of boiling water.
- Cream the margarine and sugar until pale using a wooden spoon
- Add the eggs and mix.
- Add the flour.
- Whiz the dates in a food processor until you have a purée.
- Add the puréed dates to the mixture.
- Mix together well.
- Pour into your mould and put it in the oven for 35 minutes.
- Now let's prepare the toffee sauce.
- Put the butter, sugar and cream in a pan.
- Mix it over a medium heat until the sugar has dissolved.
- Continue to stir for 5 minutes until the sauce has thickened and darkened in colour.
- When the cake is ready, test by inserting a thin skewer into the centre of the cake; it needs to come out clean.
- Poke thin holes into your cake to allow the toffee to penetrate deeper into your cake.
- Pour the 3/4 of the toffee onto the cake and spread evenly.
- Leave it in the fridge overnight.
- Your sticky toffee pudding is now ready! You can enjoy it with some tea during the day or even for breakfast with some nuts and milk.
Filed Under: Dairy Free