The Best Sticky Toffee Pudding Recipe
This is the best sticky toffee pudding recipe, it is light, the sauce is delicious and is a great make ahead dessert in summer or winter. We love it so much that we serve this over the festive season to allow non lovers of Christmas Cake or Mince Pies to have something delicious and warm to enjoy.
Marissa: www.marissa.co
Recipe type: Dessert
Cuisine: British
Ingredients
- * 370g chopped dates(see note)
- 1½ teaspoons of bicarbonate of soda
- 1 teaspoon of finely grated fresh ginger
- **90g unsalted butter (see note)
- 250g caster sugar
- 3 large eggs
- 185g self-raising flour
- ½ teaspoon of mixed spice
- Sauce Ingredients
- **150g unsalted butter
- 230g soft brown sugar
- 80ml golden syrup
- 185ml double cream
Method
- Preheat the oven to 180 degrees Celsius or gas mark 4.
- Grease and line the base of a 23cm (9 inch) diameter cake tin or rectangular dish.
- Put the chopped dates in a deep pot with 440ml of water.
- Bring to the boil then remove from the heat, add the bicarbonate of soda and ginger.
- The date mixture will fizz up so make sure your pot is deep enough.
- I like the mixture to be smooth, so I blend the date mixture with a stick blender until smooth.
- Leave the mixture to stand, so that it is cool to the touch.
- Cream together the 90g of butter, sugar and 1 egg.
- Beat in the remaining eggs one at a time, the mixture may look like it has curdled but don't worry.
- Fold in the sifted flour and spice, add the date mixture and stir until mixed.
- Do not worry this is a very runny mixture this is what makes it so light.
- Pour into mixture into the tin and bake for 55-60 minutes or until a skewer inserted into the middle comes out clean.
- Cover with foil if the top is over browning during cooking.
- Leave the pudding for 5-10 minutes before turning out onto a serving plate with a lip.
- To make the toffee sauce, stir all the ingredients in a pan over a low heat until the sugar has dissolved.
- Simmer, uncovered for about 5 minutes or until slightly thickened.
- Stirring continuously,
- Serve the sauce over the pudding and with whipped double cream and/or ice cream.
- Enjoy
Tips
Always make the sauce fresh.
*Fresh chopped dates are no good as they do not mush when bicarbonate of soda is added.
**Use butter and not vegetable plant substitutes, as you lose the toffee taste of the pudding.
Make Ahead
You can prepare the pudding the night before and once cooled store in an airtight container.
To reheat place the pudding in a dish wrapped in foil at 200 degrees Celsius for 10 minutes.
Remove the foil and stab the top of the cake all over and spread 4-6 tablespoons of the sauce over the top of the pudding.
Grill until the toffee sauce bubbles (2-3mins).
Serve immediately with the fresh double cream or ice cream.
The sauce is also delicious as an ice cream topping in summer or winter.
*Fresh chopped dates are no good as they do not mush when bicarbonate of soda is added.
**Use butter and not vegetable plant substitutes, as you lose the toffee taste of the pudding.
Make Ahead
You can prepare the pudding the night before and once cooled store in an airtight container.
To reheat place the pudding in a dish wrapped in foil at 200 degrees Celsius for 10 minutes.
Remove the foil and stab the top of the cake all over and spread 4-6 tablespoons of the sauce over the top of the pudding.
Grill until the toffee sauce bubbles (2-3mins).
Serve immediately with the fresh double cream or ice cream.
The sauce is also delicious as an ice cream topping in summer or winter.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/best-sticky-toffee-pudding-recipe/