Recipe | Sweet
Sticky Toffee Pudding

Posted 23 Jan 2012

For some reason I fancied Sticky Toffee Pudding on Xmas day. So I made some. It was both surprisingly easy and very good. The recipe is based on one by James Martin.

Pudding

  • Preheat the oven to 200 °C.
  • Grease and flour 20 cm square cake tin.

55 grams butter
170 grams brown sugar

  • Cream the butter and sugar together in a food processor until fluffy.

3 tablespoons golden syrup
2 free-range eggs

  • Add the golden syrup and eggs, a little at a time, and blend until smooth.

200 grams self-raising flour

  • Add the flour and blend, at a low speed, until well combined.
  • Transfer to a bowl.

200 grams pitted dates
290 ml boiling water

  • Blend the dates and boiling water in a food processor to a smooth purée.

1 teaspoon bicarbonate of soda
1/2 teaspoon vanilla extract

  • Stir in the bicarbonate of soda and vanilla into the date mixture
  • Pour the date mixture into the pudding batter and stir until well combined.
  • Pour the mixture into the cake tin and bake at 200 °C until the top is springy and golden-brown (about 35-40 minutes).
  • Make the sauce while you wait

Sauce

110 ml double cream
55 grams butter, diced
55 grams brown sugar
3 tbsp golden syrup

  • Heat all of the ingredients in a pan, stirring occasionally, until boiling.

Serving

  • To serve, remove the pudding from the cake tin
  • Cut the cake into large pieces (6-9 depending on greed)
  • Place each piece of cake onto a serving plate.
  • Pour the sauce over the cake

vanilla ice cream

  • Serve with a scoop of vanilla ice cream.