About the bake
Coated with delicious velvety toffee sauce, this sticky toffee pudding is extra special served with custard, or simply on its own. Use Billington's Unrefined Sugar to elevate this pudding into a really indulgent bake.
Why are dates used in sticky toffee pudding?
The reason why we add dates into our sticky toffee pudding is because dates are very high in sugar, so they help to sweeten the sponge.
Looking for more toffee-centric puddings? Give our sticky toffee cupcakes a try, or if you're feeling adventurous give our toffee apple crumble layer cake a whirl.
Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4). Butter and flour the sides of a 20x20cm square cake tin and line the base with greaseproof paper.
Step 2:
Put the chopped dates and tea in a small pan and bring to the boil. Cook for a few minutes to soften the dates, then remove from the heat and set aside.
Step 3:
Beat the butter in a large bowl or use an electric food mixer until soft.
Step 4:
Add the Golden Caster Sugar and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, then beat in the mixed spice and vanilla extract. Fold in the date mixture.
Step 5:
Sift in the flour and bicarbonate of soda and fold in gently until mixed.
Step 6:
Pour the mixture into the prepared tin and bake in the oven for 45 mins, or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.
Step 7:
Remove the cake from the oven and allow to stand in the tin for a few minutes before transferring to a serving plate.
Step 8:
To make the toffee sauce, melt the butter and add the Molasses Sugar and syrup, stir until all sugar is dissolved then add the double cream and vanilla extract and keep stirring until it is thick.
Step 9:
Serve a portion of the pudding with toffee sauce poured over the top and a dollop of cream.
Ingredients
For the Sponge
- 175g Billington's Unrefined Golden Caster Sugar
- 225g Dates (chopped & stoned)
- 250ml Black tea
- 100g Unsalted butter (softened)
- 3 Large free range egg(s)
- 1 tsp Mixed spice
- 1 tsp Nielsen-Massey Vanilla Extract
- 225g Allinson's Self Raising Flour
- 3/4 tsp Bicarbonate of soda
- 175g Billington's Unrefined Golden Caster Sugar
For the Sauce
- 250g Billington's Unrefined Molasses Sugar
- 110g Unsalted butter (softened)
- 275ml Silver Spoon Golden Syrup
- 225ml Double cream
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 250g Billington's Unrefined Molasses Sugar
Utensils
- 20x20cm square cake tin
- Baking paper
- Food mixer/or wooden spoon
- Saucepan
- Skewer
Nutritional Information
per 225g- 876cal Energy
- 38g Fat
- 23g of which Saturates
- 125g Carbohydrates
- 105g of which Sugars
- 7g Protein
- 0.98g Salt
Recipe Reviews
This turned out lovely would recommend.
Ingredients
For the Sponge
- 175g Billington's Unrefined Golden Caster Sugar
- 225g Dates (chopped & stoned)
- 250ml Black tea
- 100g Unsalted butter (softened)
- 3 Large free range egg(s)
- 1 tsp Mixed spice
- 1 tsp Nielsen-Massey Vanilla Extract
- 225g Allinson's Self Raising Flour
- 3/4 tsp Bicarbonate of soda
- 175g Billington's Unrefined Golden Caster Sugar
For the Sauce
- 250g Billington's Unrefined Molasses Sugar
- 110g Unsalted butter (softened)
- 275ml Silver Spoon Golden Syrup
- 225ml Double cream
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 250g Billington's Unrefined Molasses Sugar
Utensils
- 20x20cm square cake tin
- Baking paper
- Food mixer/or wooden spoon
- Saucepan
- Skewer
Nutritional Information
per 225g- 876cal Energy
- 38g Fat
- 23g of which Saturates
- 125g Carbohydrates
- 105g of which Sugars
- 7g Protein
- 0.98g Salt