Traditional Sticky Toffee Pudding
9 Reviews
About the bake: Our Traditional Sticky Toffee Pudding Recipe
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.
Ingredients
For the sponge
- 225gDates (chopped)
- 175mlWater (hot)
- 1 tspBicarbonate of soda
- 85gUnsalted Butter (softened)
- 140gBillington's Unrefined Dark Muscovado Sugar
- 2Egg(s) (free range)
- 180gAllinson's Self Raising Flour
- 1 tspNielsen-Massey Vanilla Extract
- 2 tbspBlack treacle
- 100mlMilk
For the toffee sauce
- 50mlWater
- 200gBillington's Unrefined Golden Caster Sugar
- 200mlDouble cream
- 1 tbspBlack treacle
- 50gButter (unsalted) (cold, cubed)
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 for 30 mins. Once cool mash with a fork and add the vanilla extract.
Ingredients for this step
- 225gDates (chopped)
- 175mlWater (hot)
- 1 tspBicarbonate of soda
- 1 tspNielsen-Massey Vanilla Extract
Step 3
While the dates are soaking, prepare the pudding batter. In a small bowl, mix the self-raising flour with the bicarbonate of soda. In another bowl, beat the 2 eggs and set aside.
Ingredients for this step
- 2Egg(s) (free range)
- 180gAllinson's Self Raising Flour
- 1 tspBicarbonate of Soda
Step 4
In a large bowl, beat the softened butter with the dark muscovado sugar for a few minutes until slightly creamy (the mixture will still be grainy due to the sugar). Gradually add the beaten eggs, a little at a time, beating well after each addition.
Ingredients for this step
- 140gBillington's dark muscovado
Step 5
Beat in the black treacle, then gently fold in the flour mixture using a large metal spoon. Finally, fold in the milk, being careful not to overmix.
Ingredients for this step
- 100mlMilk
- 2 tbspBlack Treacle
Step 6
Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon into the prepared tin and bake for 30-40 mins, until risen and firm.
Step 7
Meanwhile, put the golden caster sugar, water and butter pieces in a medium saucepan with half the double cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
Ingredients for this step
- 200gBillington's Unrefined Golden Caster Sugar
- 50gButter
- 50mlWater
- 100mlDouble cream
Step 8
Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the double cream.
Ingredients for this step
- 100mlDouble cream
- 1 tbspBlack treacle
Step 9
Remove the pudding from the oven. Leave in the tin for a few mins, then loosen them well from the sides of the tin before turning out. To serve, cut the pudding into squares and pour over the toffee sauce.