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Sticky toffee pudding recipes

Our top 3 of 15 Sticky toffee pudding recipes

Sticky Toffee Pudding Recipe at MyDish

2
based on 33 reviews

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Sticky Toffee Pudding

by Deborah Meaden

by Deborah MeadenViewed 4990 times


    Description

    It was always one of my favourite dishes and I had a lot of fun recreating it for site. Despite how long it’s been since I made it, it turned out pretty well!

    Method

    1. 1. Pour 150ml (¼ pint) boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10
    2. minutes.
    3. Remove the teabag and discard. Add the vanilla extract and
    4. mash the mixture with a fork.

    5. 2. Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20x30cm (8x12in) tin or ceramic dish and line the base with nonstick baking paper.
    6. Alternatively, use six 200ml (7fl oz) pudding tins or ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of nonstick baking paper.

    7. 3. Beat the butter with both the muscovado and brown sugars until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour). Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 minutes, until golden,
    8. springy and risen.

    9. 4. Meanwhile, make the sauce. Gently heat the cream, sugar and butter in a pan set over a low heat, stirring often until smooth. Spoon half the sauce over the cooked sponge as soon as it is removed from the oven, keeping the remaining sauce warm. Let the sponge sit for 10 minutes then cut into 8. Serve warm, with the extra sauce and some crème fraîche or ice cream, if you like.








    3 Comments

    • by itstwiglet

      itstwiglet  Mon Oct 8 2012   • Reply

      This recipe was so simple, not heavy, and absolutely to die for. Disappeared very quickly!

    • by itstwiglet

      itstwiglet  Mon Oct 8 2012   • Reply

      This recipe was so simple, not heavy, and absolutely to die for. Disappeared very quickly!

    • by adam connor

      adam connor  Sun Feb 6 2011   • Reply

      really simple, brilliant result - it doe exactly what is says on the tin!

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    Ingredients

    • 175g Pitted medjool dates, roughly chopped
    • 1 Teabag
    • 1 tsp. Bicarbonate of soda
    • 1 tsp. Vanilla extract
    • 75g Lightly salted butter, softened,plus extra for greasing
    • 50g Dark muscovado sugar
    • 50g Soft light brown sugar
    • 2 Eggs
    • 100 ml Milk
    • 175g Self-raising flour, plus extra for dusting
    •  
    • FOR THE TOFFEE SAUCE
    • 150 ml Double cream
    • 100g Dark muscovado sugar
    • 75g Lightly salted butter
    Sticky Toffee Pudding Recipe at MyDish

    5
    based on 8 reviews

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    Sticky Toffee Pudding

    by Jail Bird!

    by Jail Bird!Viewed 5182 times


      Description

      I have been making this for years! It is absolutely gorgeous!

      Method

      1. 1. Greats a 2 1/4 pint ovenproof dish.
      2. 2. Put 60g of the butter, 60g of the sugar and all the golden syrup into a saucepan. Heat very gently to melt. Mix well.
      3. 3. Pour into the base of the greased dish.
      4. 4. Put the remaining butter and sugar into the saucepan and melt but do not allow to get too hot. Remove from the heat and cool slightly then add the beaten eggs, mixing well.
      5. 4. Sift the flour and salt together into a large bowl and make a well in the middle. Pour in the melted butter mixture and stir well so that everything is well mixed. Transfer to the baking dish.
      6. 5. Place in a preheated oven at 180oC gas 4, and bake for 40-45 minutes until firm and springly to the touch.

      Tips

      Serve with loads of thick cream, custard or icecream or all three!

      9 Comments

      • by China

        China  Sun Oct 24 2010   • Reply

        Have just made this, gorgeous. A foolproof recipe. Everyone enjoyed it. Am going to make it again adding preserved stem ginger, a couple of dessert spoons of the juice plus some of the ginger,chopped up,to the sticky toffee mix..

      • by Puddinglover

        Puddinglover  Mon Sep 20 2010   • Reply

        Brilliant recipe, got a nice treacle taste, thanks Jail Bird! :)

      • by Mumof4

        Mumof4  Mon Jan 25 2010   • Reply

        yes, lots of ice cream, planning custard for next time, can't wait! I always choose Sticky Toffee Pudding in restaurants and never thought I would be able to make it, your recipe is so simple and delicious, thank you!

      • by Jail Bird!

        Jail Bird!  Mon Jan 25 2010   • Reply

        Excellent! This has to be one of the all time successes of recipes to pass on! Hope you had lots of cream/ice cream/custard with it!

      • by Mumof4

        Mumof4  Mon Jan 25 2010   • Reply

        Made this yesterday, it was SOOO yummy! Will definately be making this again!

      • by Jail Bird!

        Jail Bird!  Thu Jan 21 2010   • Reply

        Glad it worked for you - it has been with me for years and always been a huge success!

      • by penaber

        penaber  Sat Jan 16 2010   • Reply

        Success what a great simple recipe

      • by Jail Bird!

        Jail Bird!  Mon Nov 2 2009   • Reply

        So it would seem, please don't anyone prove us wrong! But if it's still edible when burnt to a cinder there's not much worse you could do!

      • by wilsondan

        wilsondan  Sun Nov 1 2009   • Reply

        What I like about this recipe is that it seems almost entirely foolproof.

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      Ingredients

      • 175g margerine
      • 175g dark muscovado sugar
      • 2 tbsp golden syrup
      • 2 eggs. beaten
      • 125 g self raising flour
      • pinch salt
      Sticky Toffee Pudding Recipe at MyDish

      4
      based on 1 reviews

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      Sticky Toffee Pudding

      by staceyibbotson

      by staceyibbotsonViewed 714 times


        Description

        There's nothing particularly special about this recipe, but if you're looking for one to turn out perfect every time then this is the one for you!

        Method

        1. *For the tea I usually use 2 tea bags

        2. Begin by pre-heating the oven to 160degreesC/gas3 and grease a small, square oven proof dish

        3. Put the Dates and Tea into a saucepan and bring to the boil - cook for roughly 3 minutes and then stir in the Bicarb for an extra few minutes

        4. Set this aside, off the heat

        5. Beat together the Butter and Sugar until creamy and then add the Eggs, Flour and Mixed spice

        6. Once this is all mixed in, add the Date mixture and pour into the prepared dish

        7. Bake for 30-35 minutes until an insterted skewer come out clean

        8. Leave to cool in the tin or on a cooling wire and then cut into required sizes

        9. Serving suggestion:
        10. When we serve this as a dessert we serve it with a Marmalade ice cream or the traditional Toffee/butterscotch sauce

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        Ingredients

        • 200g Dried dates, stoned and chopped
        • 250ml Black tea, not too strong
        • ½ tsp Bicarbonate of soda
        • 85g Unsalted butter
        • 175g Self-raising flour
        • 1tsp Mixed spice
        • 175g Golden caster sugar
        • 2 Eggs, beaten
        Sticky Toffee Pudding Recipe at MyDish

        5
        based on 1 reviews

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        Sticky Toffee Pudding

        by jnewhouse

        by jnewhouseViewed 259 times


          Description

          A lovely fluffy pudding, with home made toffee!

          Method

          1. Preheat oven to 180degrees/Gas mark 4.
          2. Cream butter and sugar until pale, using a wooden spoon.
          3. Add eggs, flour, mixed spice, cinnamon & Ovaltine.
          4. Mix together, and then fold in the natural yoghurt.
          5. Pour into a buttered ovenproof dish and bake for 35minutes.
          6. Now while the pudding is cooking, make the toffee sauce

          7. Put the butter sugar and cream in a pan over low heat until the sugar has dissolved, and the mixture has thickened to a dark colour.
          8. Once the pudding is baked, and is light and fluffy, spoon the toffee sauce over individual servings.

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          Ingredients

          • 85g unsalted butter softened
          • 170g caster sugar
          • 2 large eggs
          • 170g self raising flour
          • ¼ Teaspoon Ground Mixed Spice
          • ¼ Teaspoon Ground Cinnamon
          • 2 Tablespoons Ovaltine
          • 2 Tablespoons  Natural Yoghurt
          • 115g unsalted butter
          • 115g Light Muscovado Sugar
          • 140ml Double Cream