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Sticky Toffe Pudding

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 40g butter plus extra to grease
 140g dates finely chopped
 1 tspn vanilla bean paste or a split vanilla pod with seeds scraped out
 140ml water
 1 tspn bicarbonate bog soda
 140g caster sugar
 2 free range eggs
 140g self raising flour
SAUCE
 50g unsalted butter
 240ml double cream
 50g liquid glucose
 125g soft brown sugar
 10g black treacle
1

Preheat the oven to 150C

2

Grease 4 moulds or a square tin with butter

3

Put the dates , vanilla and water in a pan and bring it to the boil. Allow to cook for about 5 minutes or until most of the water has evaporated

4

Remove the vanilla pod then add the bicarbonate of soda

5

In a bowl beat together the butter and sugar until light and fluffy

6

Add the eggs and beat until smooth and well combined

7

Fold in the flour , now add in the date mix quickly mix until combined but don't overwork !!!

8

Divide the mix between the moulds or pour into a tin

9

Cook for about 30 minutes or until a skewer comes out clean

10

Remove from oven and allow to cool slightly in tins before turning out onto a plate or cutting rounds ( use a pastry cutter) then plate

11

While the pudding is cooking make the sauce by putting all the sauce ingredients into a pan and bringing to a boil. Reduce the heat and simmer for about 5 minutes until thickened

12

Pour the sauce over the pudding and serve with cream or ice cream

Ingredients

 40g butter plus extra to grease
 140g dates finely chopped
 1 tspn vanilla bean paste or a split vanilla pod with seeds scraped out
 140ml water
 1 tspn bicarbonate bog soda
 140g caster sugar
 2 free range eggs
 140g self raising flour
SAUCE
 50g unsalted butter
 240ml double cream
 50g liquid glucose
 125g soft brown sugar
 10g black treacle

Directions

1

Preheat the oven to 150C

2

Grease 4 moulds or a square tin with butter

3

Put the dates , vanilla and water in a pan and bring it to the boil. Allow to cook for about 5 minutes or until most of the water has evaporated

4

Remove the vanilla pod then add the bicarbonate of soda

5

In a bowl beat together the butter and sugar until light and fluffy

6

Add the eggs and beat until smooth and well combined

7

Fold in the flour , now add in the date mix quickly mix until combined but don't overwork !!!

8

Divide the mix between the moulds or pour into a tin

9

Cook for about 30 minutes or until a skewer comes out clean

10

Remove from oven and allow to cool slightly in tins before turning out onto a plate or cutting rounds ( use a pastry cutter) then plate

11

While the pudding is cooking make the sauce by putting all the sauce ingredients into a pan and bringing to a boil. Reduce the heat and simmer for about 5 minutes until thickened

12

Pour the sauce over the pudding and serve with cream or ice cream

Sticky Toffe Pudding

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