Sticky toffee pudding

all details

Everyone's favourite winter pudding, this time with extra spices. The caramel sauce is easily made on the spot.

Sticky toffee pudding
Photo: Marina Oliphant

Ingredients

  • For the pudding
  • 200g dates, pitted and chopped¬†(medjool dates work best if you can find them)
  • 1 tsp bicarbonate of soda
  • 200ml boiling water
  • 80g butter, softened
  • 150g soft brown unrefined sugar
  • 2 free-range eggs
  • 180g self-raising flour, sifted
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • For the toffee sauce
  • 80g soft brown sugar
  • 150ml cream
  • 1/2 tsp vanilla extract
  • 2 tbsp butter

Method

For the pudding:

-Heat oven to 180C. Place the dates and bicarb in a heat-proof bowl and add the boiling water. Leave to cool.

- Cream the butter and sugar for 5 minutes until smooth, then beat in the eggs one at a time.

- Gently fold in the flour and spices. Add the date liquid and most of the dates, and mix well until smooth.

- Pour the batter into a lightly buttered 24cm x 10cm deep-sided loaf tin or round or square 18cm-diameter cake tin. Press the remaining dates gently into the batter, and bake for 45 minutes or until firm.

For the sauce:

-Bring the sauce ingredients to the boil and simmer for 3 or 4 minutes, stirring, until thickened. Cut the pudding into thick wedges or slabs and serve with the sauce and an extra drizzle of cream.

- Tip: For sticky toffee cupcakes, divide the batter between large muffin patty cases and bake for 25 minutes or until springy to the touch.

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  • Cuisine - British
  • Course - Dessert

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