Sticky Toffee Pudding with Dates
This sticky toffee pudding is soft and sweet with dates, and the warm toffee sauce seeps into every bite. It turns into a cozy dessert.
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 bowl. Pour over the boiling water and let them soak for 30 minutes until soft.
- In a large mixing bowl, cream the butter and muscovado sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla and black treacle.
- Stir the bicarbonate of soda into the flour. Add half the flour and half the milk to the bowl and mix gently.
- Add the remaining flour and milk, stirring until smooth.
- Mash the softened dates into a rough pulp and fold them into the batter.
- Grease pudding moulds with butter and spoon in the mixture.
- Bake in a preheated oven at 338°F (170°C) or 302°F (150°C) fan for 50 minutes, until risen and a toothpick inserted comes out clean.
- Meanwhile, make the sauce by melting muscovado sugar, butter, and half the cream in a saucepan over medium heat, stirring until dissolved.
- Add the black treacle and cook for 2–3 minutes until slightly thickened and glossy. Remove from the heat, pour in the remaining cream, and stir until smooth.
- Cool the pudding for 10 minutes, then poke holes with a skewer and pour over half the sauce. Let it soak for 10 minutes.
- Serve warm with the rest of the toffee sauce and a scoop of vanilla ice cream if you like.
Notes
Soak the Dates Fully: I like to let the dates sit for the full 30 minutes so they’re soft enough to mash easily into the batter.
Cream Butter and Sugar Properly: I beat mine until pale and fluffy; it makes the sponge lighter and helps it rise well.
Check Doneness Early: I usually test at 45 minutes with a toothpick to keep the pudding soft and not dry.
Warm the Sauce Before Serving: I reheat the toffee sauce gently so it’s silky and pours easily over the pudding.
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
