Sticky toffee pudding recipe
Still everyone’s favourite dessert, this is an absolute classic. Delicious served with chilled pouring cream or good vanilla ice cream.
Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 8
175g (6oz) stoned dates, roughly chopped
1tsp bicarbonate of soda
75g (3oz) unsalted butter
175g (6oz) caster sugar
3 large eggs
½tsp pure vanilla extract
225g (8oz) self-raising flour, sifted
For the sauce
225g (8oz) dark soft brown sugar
100g (4oz) unsalted butter
300ml (1/2pt) double cream
You will need
8 x 200ml (7fl oz) individual metal pudding basins
1 Butter and flour the basins. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the dates in a bowl with the bicarbonate of soda and 300ml (½pt) boiling water. Stir well and set aside.
2 Place the butter and caster sugar in the bowl of an electric mixer and beat well until smooth and fluffy.
3 Beat the eggs with the vanilla extract and pour in a steady stream onto the butter and sugar mixture, beating continuously. Don’t be alarmed if the mixture looks curdled at this stage – it will all come together when you add the flour.
4 Add the flour and beat well, then pour in the dates and all the liquid; mix well. Divide the mixture evenly among the pudding basins and place on the middle shelf of the oven.
5 Cook for 20 minutes or until well risen and golden brown. Press the centre of the puddings lightly; if the sponge springs back, they are cooked. Remove from the oven and allow to rest for 5 minutes before turning out onto 8 warmed plates.
6 While the puddings are resting, make the sauce: place all the ingredients in a saucepan and heat gently, stirring, until the sugar has dissolved and the sauce is smooth. Pour a couple of spoonfuls over each pudding and serve the rest in a warm jug.
Per serving: 700cals, 38g fat, 24g saturated fat, 90g carbohydrate
GET AHEAD
You can make everything the day before: unmould the puds and wrap well in clingfilm when cool. Next day, microwave on high for 1 minute 10 seconds; heat the sauce in a pan.
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These desserts would make the perfect ending to a Sunday roast
