Baked Sticky Toffee Pudding With Toffee Sauce
This decadent sticky toffee pudding is a classic British dessert that is sure to impress your guests. With a moist date sponge drenched in a rich toffee sauce, this indulgent treat is perfect for any occasion. Follow these simple steps to create a deliciously sweet and comforting dessert that will leave everyone asking for more.
— Constant Cookbook
Ingredients
- 50g/1¾oz butter
- 150g/5½oz soft dark brown sugar
- 175g/6oz pitted dried dates
- 1 tbsp golden syrup
- 2 tbsp black treacle
- ½ tsp vanilla extract
- 2 free-range eggs
- 175g/6oz self-raising flour
- 1 tbsp bicarbonate of soda
- 50g/1¾oz butter
- 50g/1¾oz soft dark brown sugar
- 25g/1oz black treacle
- 50g/1¾oz golden syrup
- 300ml/10fl oz double cream
Instructions
- Preheat the oven to 2000C/180C Fan/Gas 6. Grease a 20cm/8in square cake tin with butter and dust with flour.
- Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk until fluffy.
- Put the dates and 300ml/10fl oz water in a saucepan and bring to the boil.
- Gradually add the golden syrup, treacle, vanilla and eggs to the butter mixture and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.
- Purée the water and date mixture and add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.
- Once the mixture is combined, pour it into the buttered and floured cake tin and bake for 40â45 minutes until the top is firm to the touch. Leave the pudding to cool in the tin.
- Meanwhile, to make the sauce place the cream in a saucepan and add the butter and sugar and melt. Whisk in the syrup and treacle.
- To serve, cut the pudding into squares and serve with the toffee sauce.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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