I’m a huge fan of Sticky Toffee Pudding and if I see it on the Menu when eating out, it’s the one dessert I’m most likely to go for! However, I am fussy about what I want in my perfect pudding – above all it must not be a dry sponge! I don’t like it too dark and I don’t like the sauce either too runny or too bitter. I’m hard to please, I know 🙂
This recipe, I think fulfils every requirement and it is so easy. Sticky Toffee Pudding is real comfort food and perfect for Autumn and Winter evenings so I encourage you to give it a go!! It is also a great dish for entertaining as it can be made ahead of time and heats perfectly
Makes: 5 (using a 180ml dariole mould or approx 9 if using a Muffin Tin)
120g Dried Dates
120g Light Brown Sugar
1 Teasp Vanilla Extract
1 Large Egg (or 2 small)
2 Tablspns Treacle
1 Tablspn Golden Syrup
100g Plain Flour
1 Teasp Baking Powder
½ Teasp Baking Soda (Bread Soda)
60g Light Brown Sugar
1 Tablspn Treacle
2 Tablspns Golden Syrup
2 Teasps Vanilla Extract
- Preheat oven to 180ºC (Fan 160ºC) , 350ºF or Gas Mark 4
- Grease your moulds with butter or spray oil (as I use)
- Place the dates and water in a saucepan. Bring to the boil and then simmer for 2 minutes. Set aside.
- Using your food mixer or a hand-held electric whisk, cream together the butter, brown sugar and vanilla extract
- Add in the egg(s) and mix until well incorporated
- Add in the treacle and golden syrup and mix again
- Sieve together the flour and baking powder and then tip in to the wet mix and beat again until combined.
- Place the dates along with the water used to heat them and the baking soda (bread soda) in a food processor and blend until pureed.
- Tip this into the batter and mix one final time until smooth.
- Distribute evenly between your greased moulds (fill just over ¾ way up) and cook in the pre-heated oven for 15 – 20 mins. Check after about 12 mins and if springy to the touch or if a skewer comes out clean then remove from the oven. Leave in their tins while you make the sauce
- Sauce: Place all of the ingredients for it in a saucepan. Warm over a low heat until melted and then turn up to a rolling boil for 2 mins to thicken.
- Serve puddings while warm
- Pour over the warm sauce and top with either whipped double cream or vanilla ice-cream
You can of course, make it ahead of time and just before serving, place your puddings in a dish, top with some of the sauce and cover with foil before warming in the oven