Traditional Sticky Toffee Pudding
5 Reviews
About the bake
As one of Britain's favourite puddings, this delicious treat will not disappoint. Soft squidgy dates and sticky toffee sauces make this a truly scrumptious dessert and is great served with a drizzle of cream or custard. Traditionally a Sticky Toffee Pudding will contain soft dates and dark sugar. We've added a toffee sauce to ours but it works equally well with custard or cream. Did you know Sticky Toffee Pudding originates from the Lake District where it was first served in the 1970s.
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Butter the baking tin and line the base with greaseproof paper.
Step 2
Put the dates in a bowl with the hot water and bicarbonate of soda and leave to soak.
Ingredients for this step
- Dates (chopped) (100g)
- Water (hot) (80ml)
- Bicarbonate of soda (1 tsp)
Step 3
In another bowl cream the butter and sugar together until pale and creamy. Add the eggs one at a time, mixing well after each one. Add the date mixture and mix well, then fold in the flour.
Ingredients for this step
- Butter (unsalted) (85g)
- Billington's Unrefined Dark Muscovado Sugar (140g)
- Egg(s) (free range) (2)
- Allinson's Plain White Flour (180g)
Step 4
Pour the mixture into the prepared tin and bake for 30-40 minutes or until springy to the touch and a skewer comes out clean.
Step 5
To make the sauce use a large heavy bottomed pan, add the water and sugar and heat over a medium heat, stirring occasionally until the sugar is dissolved. Stop stirring when the sugar comes to a boil to stop it crystallising.
Ingredients for this step
- Water (50ml)
- Billington's Unrefined Golden Caster Sugar (300g)
Step 6
Continue to boil the sugar until it become dark brown in colour, a single wisp of smoke will appear to indicate that it is done, turn off the heat immediately and move the pan to a cooler place.
Step 7
Carefully pour in the cream, stirring continuously, then whisk in the golden syrup.
Ingredients for this step
- Double cream (200ml)
- Silver Spoon Golden Syrup (100g)
Step 8
Let the toffee cool for 10 minutes then gradually add the cubed butter and stir in.
Ingredients for this step
- Butter (unsalted) (cold, cubed) (100g)
Step 9
To serve, cut the pudding into squares and pour over the toffee sauce.
Ingredients
For the sponge
- 100gDates (chopped)
- 80mlWater (hot)
- 1 tspBicarbonate of soda
- 85gButter (unsalted)
- 140gBillington's Unrefined Dark Muscovado Sugar
- 2Egg(s) (free range)
- 180gAllinson's Plain White Flour
For the toffee sauce
- 50mlWater
- 300gBillington's Unrefined Golden Caster Sugar
- 200mlDouble cream
- 100gSilver Spoon Golden Syrup
- 100gButter (unsalted) (cold, cubed)