Sticky Toffee Pudding

Sticky toffee pudding..sticky toffee pudding, sticky toffee pudding…
I like the way these words sound when you say it over and over. The first time I heard about sticky toffee pudding was from a food network show, SCOOP!; it’s a contest for a new flavor of Hagen Dazs ice cream. I only caught the last part of that series, where only 3 contestants were left and of course the winner was ..you guessed it, sticky toffee pudding ( all three finalists sound and look equally delicious to me, though).

I’ve never heard of this pudding before but it sounds delicious to me, so I immediately went online to search for a good recipe. I found lots, but I settled for this one from BBC Food because it seemed easy enough but I never get to making it until, well, just last week.

The only hard part here is converting the measurements of ingredients.
I baked mine in mini-fluted pans that I recently purchased and I added grated chocolate to the toffee sauce, I can’t help it, I must have chocolates, it still tasted like toffee though..

I didn’t change anything else in the recipe.. I also already included the conversion and a substitution so you won’t have to search for it any more.

So without further ado, here’s the recipe for…

Sticky Toffee Pudding
Source: 
Recipe type: Dessert, Cake, Pudding
Cook time: 
Total time: 
Serves: 6-8
 
Sticky, gooey and yummy!
Ingredients
  • 200g (7 ounces) dried dates , stoned and chopped. Buy Medjool if you can
  • 250ml (1 cup) black tea (not too strong) ( I used darjeeling black tea)
  • ½ tsp bicarbonate of soda (it's actually baking soda)
  • 85g (3 ounces) unsalted butter , softened
  • 175g (6 ounces) self-raising flour *
  • 1 tsp mixed spice
  • 175g ( 6 ounces) golden caster sugar
  • 2 eggs , beaten
  • FOR THE TOFFEE SAUCE
  • 100g (3.5 ounces) light muscovado sugar
  • 100g (3.5 ounces) unsalted butter
  • 142ml carton double cream
  • * 2 ounces grated bittersweet chocolate (optional)
Instructions
  1. Heat the oven to 180C/fan 160C/gas 4.
  2. Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
  3. Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice.
  4. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin.
  5. Bake for 30-35 minutes or until the top is just firm to touch.
  6. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour.
  7. * If using, add grated chocolates, stir until chocolates are melted.
  8. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream ( you don't really need this)
  9. Enjoy!
Notes
Self-raising flour is quite hard to find, so I just used this substitution: For 1 cup self-raising flour substitute 1 cup all-purpose flour plus 1 tsp baking powder, ½ tsp salt, and ¼ tsp baking soda, sift twice to incorporate then measure only what you need.

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