|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 110g||40%|
|Dietary Fiber 4g||14%|
|Total Sugars 85g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A bowl of dark, delicious Sticky toffee pudding with its treacle, date-laden sponge, and thick toffee sauce is perhaps one of England's most popular puddings even though it was unheard of before 1984.
The origins of this popular dish are the cause of many arguments of who made the first one, though favor falls often at the feet of Sharrow Bay Hotel in the Lake District of North West England as the originators.
The pudding is easy to make and can be cooked and eaten immediately. Or, following the instructions below, you can make it in advance and soak with the sauce for an even stickier pudding.
Traditionally, a sticky toffee pudding is made in a large square tin and served cut into squares. However, for a more restaurant-style dish, make individual puddings using the instructions after the main recipe.
Whichever you decide to make the sticky toffee pudding, always serve with vanilla ice cream or a large dollop of custard sauce.
For the Pudding:
8 ounces (225 grams) dates, stoned, finely chopped
6 ounces (175 milliliters) boiling water
1 teaspoon pure vanilla extract
6 ounces (175 grams) self-raising flour
1 teaspoon baking soda
2 large eggs, lightly beaten
3 ounces (6 tablespoons/85 grams) unsalted butter, softened, plus extra for greasing
5 ounces (140 grams) demerara sugar, or cane sugar
2 tablespoons black treacle
3 1/2 ounces (100 milliliters) milk
For the Sauce:
6 ounces (175 grams) light muscovado sugar
2 ounces (4 tablespoons/55 grams) unsalted butter, cut into pieces
8 ounces (225 milliliters) double cream, or heavy cream
1 tablespoon black treacle
Gather the ingredients.
Preheat the oven to 325 F /160 C / Gas 3.
Butter and lightly dust an 8 x 8 x 2 1/2-inch square baking tin with flour.
Put the chopped dates into a large glass bowl, cover with boiling water, leave for 20 minutes to swell and soften. Once soft, add the vanilla extract.
Sieve the flour and bicarbonate of soda into a large baking bowl.
In another baking bowl, cream the butter and sugar together until light and creamy, don't worry about grains of sugar, they will melt during cooking.
Little by little, add the beaten eggs, mixing really well between additions. Add the treacle and beat well.
Using a large metal spoon carefully fold in one-third of the flour, then carefully stir in one-third of the milk. Repeat until all the flour and milk is used up.
Add the chopped dates (including any liquid in the bowl) and stir gently. The pudding mixture will resemble a thick batter.
Pour the mixture into the baking tin and bake in the center of the oven for 45 to 50 minutes until the sponge is raised and firm to the touch. Remove from the oven and leave to cool in the tin for 10 minutes before turning out.
Make the Sauce
Over medium heat, melt the butter, sugar, and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved.
Add the treacle and allow the sauce to bubble for 2 minutes. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
Place a portion of the cake onto warm individual serving dishes, and drizzle generous amounts of sauce over.
Serve with custard or ice cream.
- Lightly butter 6 (200 milliliters) individual pudding tins, and dust lightly with flour.
- Follow instructions 4 - 9 above for the sponge batter.
- Place the tins on a baking sheet and divide the batter evenly between them.
- Bake for 20 to 25 minutes until raised and firm to the touch.
- Remove from the oven and leave for 10 minutes in the tuns before turning out for serving.
- Make the sauce as described above.
For a Stickier Pudding
- Make the sticky toffee pudding a day or two in advance. Do not turn out when cooked, but instead drench with the sauce, cover loosely with aluminum foil, and store in the refrigerator until needed.
- To serve, keep the pudding covered and reheat for 20 minutes in a hot oven, 325 F /160 C / gas 3 until the sauce is bubbling nicely. Serve with custard or ice cream.
- The sauce-drenched pudding also freezes well for up to one month. Defrost thoroughly and reheat as above.