Sticky toffee pudding

Name: Sticky toffee pudding
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 200 g medjool dates, pitted and chopped; 200 ml boiling water; 1 tsp bicarbonate of soda; 75 g softened butter; 175 g light muscovado sugar; 2 eggs; 175 g self-raising flour; 200 g butter for the sauce; 300 g light muscovado sugar for the sauce; 300 ml double cream; 2 tsp vanilla extract

Prep time

20 min

Cook time

30 min

Servings

Total time

1 h

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The ultimate British pudding – moist date sponge soaked in warm butterscotch toffee sauce and served with clotted cream or vanilla ice cream.

Ingredients

200 g medjool dates, pitted and chopped
200 ml boiling water
1 tsp bicarbonate of soda
75 g softened butter
175 g light muscovado sugar
2 eggs
175 g self-raising flour
200 g butter for the sauce
300 g light muscovado sugar for the sauce
300 ml double cream
2 tsp vanilla extract

Method

Pour the boiling water over the dates and bicarb. Leave to soak for 10 minutes. Blend to a purée.
Beat butter and sugar until fluffy. Beat in eggs. Fold in flour and the date purée.
Pour into a buttered baking dish. Bake at 180°C for 25–30 minutes.
Make the sauce: melt butter and sugar, stir in cream and vanilla. Simmer for 2 minutes.
Pierce the hot pudding all over and pour half the sauce over it.
Return to the oven for 5 minutes. Serve with extra warm sauce and ice cream.

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1
Pour the boiling water over the dates and bicarb. Leave to soak for 10 minutes. Blend to a purée.
2
Beat butter and sugar until fluffy. Beat in eggs. Fold in flour and the date purée.
3
Pour into a buttered baking dish. Bake at 180°C for 25–30 minutes.
4
Make the sauce: melt butter and sugar, stir in cream and vanilla. Simmer for 2 minutes.

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Good to know

Read through every step before you start and measure everything first.
This recipe is written for 8 servings and Swedish kitchen measures.
Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.