Sticky toffee pudding
55 min560 kcal each
A soft date sponge drenched in hot toffee sauce — the dark, rich pudding of the Lake District.
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Plan this recipeIngredients
for 8 servings- Dates, pitted200 g
- Water250 ml
- Baking soda1 tsp
- Butter160 g
- Dark brown sugar300 g
- Eggs2 piece
- Plain flour175 g
- Baking powder1 tsp
- Heavy cream250 ml
- Vanilla extract1 tsp
Method
Prep 20 min · cook 35 min- Heat the oven to 180 °C and butter a 20 × 30 cm tin. Simmer the chopped dates in the water for 5 minutes, then stir in the baking soda; it will foam.
- Beat 60 g of the butter with 150 g of the sugar until light, then beat in the eggs and vanilla.
- Fold in the flour and baking powder, then the date mixture, to a loose batter.
- Pour into the tin and bake for 25–30 minutes, until springy.
- For the sauce, melt the remaining butter and sugar with half the cream, boil for 3 minutes, then stir in the rest of the cream.
- Prick the warm sponge, pour over a third of the sauce, and serve in squares with the rest of the sauce hot.
Nutrition
per servingCal
560
Protein
5.54g
Carbs
73g
Fat
29g
Of 53g of sugar per serving, 36g is added sugar.
Of 29g of fat per serving, 18g is saturated.
