About this recipe:The most decadent moist sticky toffee pudding. There is a gorgeous sticky toffee glaze poured over the cake after baking and then returned to the oven for a grill to set the glaze. Cream is then poured over the top of each slice before serving. I don't consider dessert to even count if it isn't chocolate... but this one? Who NEEDS chocolate after this is tried!!
unsalted butter for greasing baking dish
125g plain flour
1 teaspoon baking powder
1 tablespoon plain flour
150g pitted dates, chopped finely
7 tablespoons unsalted butter
150g granulated sugar
1 egg, lightly beaten
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
300ml boiling water
5 tablespoons packed brown sugar
2 tablespoons double cream
cream for serving
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Heat the oven to 180 C / Gas 4. Butter a loaf tin.
Sift the 125g flour and baking powder into a bowl and set aside.
Toss dates with 1 tablespoon flour in a small bowl.
Beat 4 tablespoons of butter and sugar in yet another bowl until light and fluffy. Beat in the egg along with a little of the flour mixture, for about a minute. Beat in remaining flour mixture.
Add dates, bicarb and vanilla to the boiling water, stirring to combine. Add to mixture, beating until well blended.
Tip into the prepared tin. Bake until well set and brown on top, about 35 to 40 minutes.
Remove from oven and turn on grill.
Heat remaining 3 tablespoons butter, brown sugar, and 2 tablespoons cream in a small pan over medium heat. Allow to simmer about 3 minutes, or until thickened. Pour over top of pudding and place under grill. Grill until top is bubbly, about one minute.
Remove from oven and let cool slightly. Cut generous servings and pour cream over each slice before serving.