Sticky toffee pudding recipes
Our top 3 of 15 Sticky toffee pudding recipes
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Sticky Toffee Pudding
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Sticky Toffee Pudding
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Sticky Toffee Pudding
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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
Method
- 1. Pour 150ml (¼ pint) boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10
- minutes.
- Remove the teabag and discard. Add the vanilla extract and
- mash the mixture with a fork.
- 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.
- 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.
- 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,
- springy and risen.
- 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.
Deborah Meaden has contributed to these popular cooking recipes:
Tips
Serve with loads of thick cream, custard or icecream or all three!
9 Comments
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Puddinglover Mon Sep 20 2010 • Reply
Brilliant recipe, got a nice treacle taste, thanks Jail Bird! :)
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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!
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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!
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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!
Ingredients
- 175g margerine
- 175g dark muscovado sugar
- 2 tbsp golden syrup
- 2 eggs. beaten
- 125 g self raising flour
- pinch salt
Method
- 1. Greats a 2 1/4 pint ovenproof dish.
- 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. Pour into the base of the greased dish.
- 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.
- 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.
- 5. Place in a preheated oven at 180oC gas 4, and bake for 40-45 minutes until firm and springly to the touch.
Jail Bird! has contributed to these popular cooking recipes:
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Add commentIngredients
- 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
Method
- *For the tea I usually use 2 tea bags
- Begin by pre-heating the oven to 160degreesC/gas3 and grease a small, square oven proof dish
- 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
- Set this aside, off the heat
- Beat together the Butter and Sugar until creamy and then add the Eggs, Flour and Mixed spice
- Once this is all mixed in, add the Date mixture and pour into the prepared dish
- Bake for 30-35 minutes until an insterted skewer come out clean
- Leave to cool in the tin or on a cooling wire and then cut into required sizes
- Serving suggestion:
- When we serve this as a dessert we serve it with a Marmalade ice cream or the traditional Toffee/butterscotch sauce
staceyibbotson has contributed to these popular cooking recipes:
3 Comments
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Add commentitstwiglet Mon Oct 8 2012 • Reply
This recipe was so simple, not heavy, and absolutely to die for. Disappeared very quickly!
itstwiglet Mon Oct 8 2012 • Reply
This recipe was so simple, not heavy, and absolutely to die for. Disappeared very quickly!
adam connor Sun Feb 6 2011 • Reply
really simple, brilliant result - it doe exactly what is says on the tin!