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