Terribly Sticky Toffee Pudding

    Terribly Sticky Toffee Pudding

    137saves
    2hr43min


    21 people made this

    About this recipe: Forget the diet ladies. If you love puddings you'll never make anything else again!

    Nottinghamshire, England, UK

    Ingredients
    Serves: 8 

    • For the pudding
    • 150g dried dates
    • 300ml boiling water
    • 1 teaspoon bicarbonate of soda
    • 165g golden caster sugar
    • 65g butter
    • 2 eggs, beaten
    • 225g plain flour
    • 1 teaspoon baking powder
    • 2 teaspoons vanilla essence
    • For the toffee sauce
    • 265g dark brown sugar
    • 135g butter
    • 10 floz double cream

    Method
    Prep:2hr  ›  Cook:43min  ›  Ready in:2hr43min 

    1. Put the dates and bicarbonate of soda in a bowl and cover with the boiling water for 2 hours.
    2. In a separate bowl, mix together the butter and sugar and then beat in the eggs one at a time and add the vanilla essence. Beat in the flour and baking powder. Stir in the date mixture (this will leave you with a runny mixture). Pour into a greased ovenproof dish and bake at 200 degrees C for 40 minutes, until the sponge springs back up when pressed. While the pudding is baking make the toffee sauce.
    3. To make the toffee sauce: Place all of the sauce ingredients (dark brown sugar, butter, double cream) in a pan; stir and bring to the boil for three minutes.
    4. When the pudding is cooked, prick with a skewer several times, then pour over the toffee sauce.

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    Reviews (6)

    2

    Delicious. I made 1.5 x amount in a largeish rectanglar oven dish but only made 1 x sauce as this was enough served with custard too. It made about 14 generous helpings. - 01 Oct 2012

    1

    Turned out really well. Very straight forwards. My children really liked it. Definitely serves 8. - 22 Nov 2011

    sophieredican
    1

    Don't buy the date syrup ready made as its really easy to make and I would imagine the ready made stuff probably has loads of sugar in it. Also you want the fibre from the dates in the cake for added texture and gooeyness! - 20 Jun 2011

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