Sticky Toffee Pudding

This classic dessert is good with custard, cream, ice cream (or all three as far as my husband is concerned.) I particularly love Sticky Toffee Pudding for bonfire night and again around Christmas. The darkly sweet flavours are perfect for cold nights. I use Nigella’s Recipe, with a few tweaks to the sauce, because the cake is easy to make without complicated ingredients. Leftovers keep for 3 days in a sealed container at room temperature.

CAKE INGREDIENTS
200g dates
200ml freshly boiled water
150g plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
50g muscovado sugar
2 tbsp black treacle
2 large eggs
75g softened butter (plus some for greasing)
SAUCE INGREDIENTS
100g butter
200g muscovado
1 tsp treacle
130ml double cream

  • Preheat the oven to 180°C (160°C Fan). Chop the dates into small chunks and put into a heatproof bowl then sprinkle over the bicarbonate of soda and pour over the boiling water. Leave to stew for 10 minutes.
  • Cream together the softened butter and black treacle (either by hand, in a stand mixer or with a hand whisk). Add the sugar and mix until smooth. Beat in one egg and incorporate completely before adding the second egg.
  • Add the baking powder then sieve in the flour and fold in gently until you have a smooth, thick batter. Stir the dates with a fork and give them a squish then pour the fruit and liquor into the batter and mix gently.
  • Lightly grease a 23x23cm baking dish then pour the batter into the tin and bake for 30–35 minutes, or until a toothpick comes out clean.

SAUCE INGREDIENTS
100g butter
200g muscovado
1 tsp treacle
130ml double cream

  • To make the sauce, put the butter, muscovado sugar and treacle in a small pan over a very low heat and melt the butter then stir gently to combine all the ingredients. Stir in the cream, then turn up the heat and as soon as it’s bubbling take off the heat.
  • As soon as the cake is cooked prick it all over with a cocktail stick then pour over half of the warm sauce, easing it to the edges with a spatula so that the sponge is entirely covered. Put a lid on the remaining sauce in the pan to keep it warm.
  • Leave the pudding to stand for 20–30 minutes, then serve with the rest of the sauce, cream, custard, ice cream…. or all three!

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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