Sticky Toffee Pudding
This Sticky Toffee Pudding Recipe is for creating a decadent British dessert featuring a moist date-infused sponge cake bathed in a rich toffee sauce
Ingredients
For the Pudding:
- 160 g Whole Dates Stoned
- 150 ml Boiling Water
- 90 g Butter
- 150 g Dark Muscovado Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 tablespoon Black Treacle
- 175 g Self-raising Flour
- 1 teaspoon Bicarbonate of Soda
- 100 ml Whole Milk
- 20 g Butter
For the Toffee Sauce:
- 225 g Dark Muscovado Sugar
- 100 g Unsalted Butter
- 275 ml Heavy Cream
- 1 tablespoon Black Treacle
Instructions
- Chop the dates and place them in a small bowl.
- Pour the boiling water over the chopped dates and let them soak for about 30 minutes until the dates are soft.
- In a separate large mixing bowl, cream the butter and dark muscovado sugar with a hand-electric mixer until light, creamy and fluffy.
- Add the eggs one at a time, beating well before adding the next, then add the vanilla extract and black treacle. Mix well.
- Add the bicarbonate of soda into the flour and mix well until combined.
- Add half the quantity of flour and milk and stir.
- Pour the rest of the flour and milk and stir until you have a smooth batter.
- Mash the softened dates with a folk to a rough pulp.
- Add the date pulp into the batter and stir well until combined.
- Grease pudding moulds with butter.
- Pour the batter into the greased pudding moulds and bake in the preheated oven at 170 °C(338°F) or 150°C(302°F) with a fan for about 50 minutes until the pudding is risen and firm or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, melt the dark muscovado sugar, unsalted butter, and half quantity of the heavy cream. Stir continuously until the sugar has dissolved.
- Add black treacle and stir continuously for 2-3 minutes until the sauce has thickened slightly and has a rich toffee colour.
- Take the saucepan off the heat, pour the rest of the heavy cream and mix well until combined. Keep warm.
- Once the pudding is done baking, leave the pudding to cool for 10 minutes, and then poke holes in it with a skewer.
- Pour over half the toffee sauce. Let it sit for 10 minutes to soak in.
- Serve the Sticky Toffee Pudding warm, drizzled with extra toffee sauce and add a scoop of vanilla ice cream for an extra treat.
Notes
Quality of Dates: Use fresh and high-quality dates. The freshness and sweetness of the dates will greatly affect the overall flavor of the pudding.
Boiling Water: Make sure the water you use for soaking the dates is boiling. This helps soften the dates and extract their flavors effectively.
Butter and Sugar Creaming: Cream the butter and dark muscovado sugar thoroughly until the mixture is light and fluffy. This step is crucial for achieving a tender and moist texture in the pudding.
Egg Incorporation: Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps create a smooth and well-emulsified batter.
Black Treacle: Black treacle adds depth and richness to the pudding. If you can't find a black treacle, you can substitute it with molasses for a similar flavor.
Bicarbonate of Soda: The bicarbonate of soda helps the pudding rise. Make sure it's fresh for the best leavening effect.
Baking Time: Keep a close eye on the baking time. Overbaking can result in a dry pudding. The toothpick test is a reliable way to check for doneness – it should come out clean or with a few moist crumbs.
Toffee Sauce Consistency: When preparing the toffee sauce, stir continuously and watch for the sauce to thicken slightly. It will continue to thicken as it cools.
Whisky in Toffee Sauce: The addition of whisky adds a lovely depth of flavor to the toffee sauce. If you prefer a non-alcoholic version, you can omit the whisky or substitute it with a small amount of vanilla extract.
Serving Warm: Serve the Sticky Toffee Pudding warm for the best experience. The warmth enhances the flavors and the pudding's sticky texture.
Presentation: Drizzle the toffee sauce over the pudding just before serving for an attractive presentation. You can also serve extra sauce on the side for those who want an extra indulgence.
Nutrition
Calories: 909kcal | Carbohydrates: 111g | Protein: 8g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 362mg | Potassium: 537mg | Fiber: 3g | Sugar: 86g | Vitamin A: 1663IU | Vitamin C: 0.4mg | Calcium: 186mg | Iron: 3mg