sticky toffee pudding

Sticky Toffee Pudding

Sticky Toffee Pudding Recipe

Sticky toffee pudding is a British hot dessert consisting of a very moist sponge cake, made with chopped dates, covered in a toffee sauce, served with a vanilla custard or vanilla ice-cream.

I am really honored and thankful to have this wonderful recipe from my chef lecturer a former Michelin Chef Scott Surtees.

I tried sticky toffee pudding from many restaurants,supermarket and bakeries but trust me I have not eaten taste like this. This is so perfect with just the right amount of sugar.  

Click on the name to see which type of ingredients I am using here Muscovado sugarChopped Dated, Black teacle.

Note :If you couldn’t find the dates I mentioned in recipe then use fresh Madjool Dates.Take out the seeds and chop then finely. Other procedure would be same as it is.

Ingredients

For Sponge

  • Chopped Dates  12 oz
  • Water  1 pint
  • Bicarbonate of soda   2 tsp
  • Unsalted butter  4 oz
  • Caster Sugar  12 oz
  • Eggs  4
  • Self-Raising Flour   12 oz

For Toffee Sauce

  • Double Cream  1 pint
  • Brown sugar (muscovado sugar)   6 oz
  • Black treacle   1 tbsp 

Directions

  1. In a heavy-based pan, place the dates, water and bicarbonate of soda ,place on the heat and bring it to boil.
  2. While this is heating, place the butter and sugar in an electric mixer and cream until light and fluffy.
  3. Add the eggs one by one until fully incorporated then add the flour.
  4. When the date mixture has boiled, carefully pour it onto the cake mixture whilst the machine is still running.
  5. When fully mixed, pour into suitable cooking containers that have been lined with silicon paper or spray with non stick baking spray.
  6. Bake at 170 C until fully cooked through. (This will depend on how big the cooking container is)
  7. When cooked, allow to rest in the container for 30 minutes then turn out.
  8. Now for toffee sauce.
  9. In the pan add double cream, muscovado sugar, black treacle.
  10. Turn on the heat and with the whisk keep whisking and cook it until thick.
  11. Serve a piece of sponge with this toffee sauce and a scoop of vanilla ice cream.

Picture Directions,

Sticky toffee pudding
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Dates, bicarbonate of soda and water
Sticky toffee pudding
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In a heavy-based pan, place the dates, water and bicarbonate of soda
Sticky toffee pudding
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Place on the heat and bring it to boil for 5-10 minutes almost.
Sticky toffee pudding
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Add caster sugar and butter in a bowl of electric mixer.
Sticky toffee pudding
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Beat for 2-3 minutes.
Sticky toffee pudding
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Add in eggs 1 by 1 and keep beating.
Sticky toffee pudding
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When eggs mixed in fully then add self-raising flour in 2-3 batches.
Sticky toffee pudding
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Mix it well but do not over mix.
Sticky toffee pudding
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now while mixer running slowly add in dated mixture. Mix until combine well.
Sticky toffee pudding
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sponge mixture is ready
Sticky toffee pudding
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Spray the tins with non stick baking spray
Sticky toffee pudding
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Fill them half with sponge mixture. Bake at 170 C for almost 40-45 minutes.
Sticky toffee pudding
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When baked ,take out and let them cool in baking tins for 30 minutes.
Sticky toffee pudding
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Baked sponges
Sticky toffee pudding
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Now for toffee sauce, in a heavy based saucepan add double cream, mascovado sugar and black treacle.
Sticky toffee pudding
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Keep whisking and cook until it is thick. It will take almost more than 15 minutes.
Sticky toffee pudding
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Cut a piece of sponge.
Sticky toffee pudding
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In a serving plate pour some warm sauce. Keep warm sponge on it.
Sticky toffee pudding
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Serve with a scoop of vanilla icecream
sticky toffee pudding
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Or you can serve it with sauce in a pot,ice cream and spun sugar decorations.
Sticky toffee pudding
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Sticky toffee pudding

 

 

 

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