Tuesday 19 March 2013

Sticky Toffee Pudding Recipe

This has to be one of the classic indulgent British desserts. A rich blend of dates and sponge mix that's baked and served with a dark toffee sauce. Slightly indulgent, but at the same time homely and comforting. Making this for friends is really one of my delights in the kitchen.

Sticky Toffee Pudding

Serves: 4–6
Classic British sticky toffee pudding served as squares drizzled with toffee sauce


125g (5 oz) pitted dates, chopped
1/2 tsp bicarbonate of soda
1/4 tsp vanilla extract
175g (1 cup, less 1 tbsp) unsalted butter
100g (1/2 cup) caster sugar
2 large free-range eggs
125g (1 cup, scant) self-raising flour, sifted
1 tsp instant coffee, dissolved in 1 tbsp boiling water
175g (1 cup, less 1 tbsp) soft brown sugar
100ml (2/5 cup) double cream


Place the dates in a small pan with 100ml (1/2 cup, less 1 tbsp) cold water. Bring just to a boil, stir once then bring back to a boil. Immediately take off the heat and then stir in the bicarbonate of soda and the vanilla extract (the mixture will froth up, don't worry) and set aside.

Cream together 75g (3 oz) of the butter and the caster sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Add a spoonful of flour and beat well (this will help prevent curdling) then add the remaining flour, the dates and the coffee and beat well to combine (remember to scrape the sides of the date pan with a spatula to get as much of the sticky date mass out as you can).

When the batter is evenly mixed turn into a shallow 20cm (8 in) square cake tin that's been greased and lined with baking parchment. Level the top with a spatula then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 30 minutes, or until the top is golden brown and springs back when lightly pressed with your fingertips.

In the meantime, add the remainder of the butter to a small pan and mix in the brown sugar and double cream. Heat very gently, stirring constantly, until the sugar has dissolved and the butter has melted. Bring to a simmer and cook for a few minutes to form a sticky toffee sauce.

To serve, cut the pudding into squares, arrange on serving plates and pour over the toffee sauce. Serve any remaining toffee sauce to accompany.

For more classic and traditional British fare, why not visit the Celtnet British Recipes and cookery home page, where you will find recipes from across more than 600 years of British cookery.

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