Best sticky toffee pudding
2 hours 20 min
A whole sticky toffee pudding that is moist and gorgeous. This is sure to become your go-to recipe after your first bite!
Wade Coombs
18 people made this
Ingredients
Serves: 12
- 270g chopped dates
- 2 teaspoons bicarbonate of soda
- 475ml hot water
- 110g butter
- 190g icing sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 250g plain flour
- 2 teaspoons baking powder
- 110g butter
- 175g soft brown sugar
- 60ml double cream
Method
Prep:30min ›
Cook:50min ›
Extra time:1hr soaking ›
Ready in:2hr20min
- Whilst chopping the dates, ensure there are no stones or tough skins left behind. Soak the dates in the bicarb and hot water for 1 hour.
- Preheat the oven to 180 C / Gas 4.
- Beat the 110g butter until light and fluffy. Beat in the icing sugar. Then beat in the eggs one at a time, then the vanilla. Sift in the flour and baking powder, and combine. Finally, fold in the entire date mixture.
- Pour mixture into a 25cm round loose bottomed cake tin. Bake in the preheated oven for 40 to 60 minutes (the pudding should not wobble).
- For the toffee sauce, combine the butter, brown sugar and cream in a pan and bring to the boil, stirring occasionally. Simmer until sugar is dissolved.
- Cut warm pudding into generous portions and pour some sauce on each piece and enjoy!
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