Pudding Baking

Sticky Toffee Pudding

One of our favourite British desserts is sticky toffee pudding, a sponge-like cake served with a cascade of toffee sauce (we also like it with a scoop of vanilla ice cream). This sticky toffee pudding recipe is easy to follow, and will soon become one of your most beloved desserts.

20 minutes prep, 20 minutes cook

Serves 8

Ingredients

For the pudding:

515g Medjool dates (or other sweet dates)

674ml water

2 1/2 tsp bicarbonate of soda

112g unsalted butter

515g sugar

515g flour

2 tsp baking powder

4 free-range eggs

For the warm toffee sauce:

1kg brown sugar

1l double cream

250g butter, sliced

Whisky pairing:

Glen Grant 18 Year Old

Method

For the pudding: For the moist, sponge-like cake, preheat the oven to 160°C and grease and flour 8 individual pudding moulds.

Cook down the dates and water until they form a paste.

Add bicarbonate of soda, then turn off the heat and mix together.

Place the sweet pudding mix in the moulds and cook at 160°C for 20-25 minutes until a skewer or knife comes out clean.

Place the mix in the pudding moulds and cook at 160°C until a skewer or knife comes out clean.

For the caramel sauce: To make the toffee sauce, bring the cream and sugar to the boil. Whisk in the butter, then simmer until reduced and thick. You'll end up with an amazing, deeply caramel-hued sauce.

Remove the baked puddings from their moulds and put on a plate. Serve each of your sticky toffee puddings with a drizzle of toffee sauce, and some ice cream or heavy cream. Put any additional toffee sauce in a jug and serve it on the side.