Ultimate Sticky Toffee Pudding
1 Reviews
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.
Ingredients for this step
- Dates (chopped & stoned) (225g)
- Black tea (250ml)
Step 3
Beat the butter in a large bowl or use an electric food mixer until soft.
Ingredients for this step
- Unsalted butter (softened) (100g)
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.
Ingredients for this step
- Billington's Unrefined Golden Caster Sugar (175g)
- Large free range egg(s) (3)
- Mixed spice (1 tsp)
- Nielsen-Massey Vanilla Extract (1 tsp)
Step 5
Sift in the flour and bicarbonate of soda and fold in gently until mixed.
Ingredients for this step
- Allinson's Self Raising Flour (225g)
- Bicarbonate of soda (3/4 tsp)
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.
Ingredients for this step
- Unsalted butter (softened) (110g)
- Billington's Unrefined Molasses Sugar (250g)
- Silver Spoon Golden Syrup (275ml)
- Double cream (225ml)
- Nielsen-Massey Vanilla Extract (1/2 tsp)
Step 9
Serve a portion of the pudding with toffee sauce poured over the top and a dollop of cream.
Ingredients
For the Sponge
- 175gBillington's Unrefined Golden Caster Sugar
- 225gDates (chopped & stoned)
- 250mlBlack tea
- 100gUnsalted butter (softened)
- 3Large free range egg(s)
- 1 tspMixed spice
- 1 tspNielsen-Massey Vanilla Extract
- 225gAllinson's Self Raising Flour
- 3/4 tspBicarbonate of soda
For the Sauce
- 250gBillington's Unrefined Molasses Sugar
- 110gUnsalted butter (softened)
- 275mlSilver Spoon Golden Syrup
- 225mlDouble cream
- 1/2 tspNielsen-Massey Vanilla Extract