Sticky Toffee Pudding
Indulge in the decadent flavors of this sticky toffee pudding, a classic British dessert that combines moist sponge cake filled with dates and fudge, topped with a rich toffee sauce and crunchy macadamia nuts. Each bite is a perfect balance of sweet and nutty flavors, making it a delightful treat to enjoy with a dollop of ice cream or creamy custard. Follow the simple steps to create this comforting dessert that is sure to wow your taste buds and leave you craving for more.
— Constant Cookbook
Ingredients
- 175g/6oz stoned dates
- 1 tsp bicarbonate of soda
- 75g/2½oz unsalted butter
- 150g/5½oz soft dark brown sugar
- 2 medium free-range eggs
- 175g/6oz self-raising flour
- ½ tsp baking powder
- 2 tbsp fudge
- 75g/2½oz macadamia
- or ice creamcream
- 100g/3½oz unsalted butter
- 150g/5½oz soft dark brown sugar
- 150ml/5fl oz double cream
Instructions
- Preheat your oven to 180C/350F/Gas 4 and butter a 24x26cm/9½x10½in baking tin, 4-5cm/1½-2in deep.
- Put the dates in a bowl, pour on 200ml/7fl oz of boiling water and stir in the bicarbonate of soda.
- Cream the butter and sugar together in a large bowl until light and fluffy. Gradually add the beaten egg, beating well after each addition. Sift the flour and baking powder together over the mixture and fold in. Stir in the dates and their soaking water, then fold in the fudge pieces and 50g/1¾oz of the macadamia nuts.
- Transfer the mixture to the prepared tin, spreading it evenly. Bake for 25-30 minutes, or until firm and springy to the touch.
- Meanwhile, to make the toffee sauce, melt together the butter, sugar and cream in a saucepan over a low heat. Bring to the boil and let bubble for 3-4 minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
- Preheat your grill to high. Make holes all over the cooked pudding with a skewer. Pour half of the sauce over the pudding and place under the hot grill. Grill for 2-3 minutes, or until the sauce is bubbling. Keep your eye on it as it can burn easily.
- Cut the hot pudding into portions and serve with the remaining warm toffee sauce, sprinkled with the remaining chopped nuts, and ice cream or cream.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6-8
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