Sticky toffee pudding is a classic British dessert that was created in a pub in northwest England and has since become popular across the world.
The dish boasts a moist, tender sponge cake sweetened with both brown sugar and finely chopped or pureed dates.
While there are many different ways to make the dish from scratch, one baking expert claimed to have a recipe for the most “gorgeous, rich, and delightful” results.
Sharing her recipe on the blog Jane’s Patisserie, founder and baking expert Jane described the dish as “a warming pudding” that is “utterly scrumptious and delicious”.
Making it at home also means it’s cheaper than buying it from supermarkets, plus, it’s easy to adjust the amount of sauce to suit anyone’s liking.
READ MORE: ‘Simple’ air fryer method makes ‘scrumptious jammy eggs’ – perfect for breakfast
Ingredients
Serves eight:
- 175g dates (stones removed)
- 175ml boiling water
- 75g unsalted butter
- 175g light or dark brown soft sugar
- 250g self-raising flour
- One teaspoon of baking powder
- One teaspoon bicarbonate of soda
- 75g black treacle (or golden syrup)
- Three medium eggs
- 125ml whole milk
For the sauce:
- 75g unsalted butter
- 75g light or dark brown soft sugar
- Two tablespoons of black treacle (or golden syrup)
- One teaspoon of vanilla extract
- 150ml double cream
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Method
Remove the stones from the dates, and chop them as finely as possible. Pour over the boiling water and leave the mixture to sit for 20 minutes.
Preheat your oven to 180C and get a baking dish ready, approximately 30x20cm in size.
In a bowl, combine the unsalted butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and the black treacle.
Jane warned that this should be beaten as little as possible so as not to overwork the mixture.
Add in the date and water mixture, followed by the milk a little at a time, and mix in until smooth. Jane said: “It’ll be a thin mixture, but roll with it!”
Pour the mixture into the dish and bake in the oven for 35-40 minutes, or until a skewer comes out clean.
The sauce is best made while the sponge is baking, and it’s simple to do in a few minutes.
Add all of the ingredients to a large pan, heat, and stir until the sugar has dissolved and the butter has melted.
Bring the sauce to a boil and stir for one to two minutes so it thickens slightly, then pour half or most of the sauce over the baked pudding.
Serve with a drizzle of cream, whipped cream, or ice cream and any leftover sauce.
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