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Sticky Toffee Pudding

Course: Dessert, Pudding
Cuisine: English food, Scottish desserts, Scottish food, Scottish puddings
Keyword: British food, Date recipes, Puddings, Sticky Toffee Pudding
Servings: 6

Ingredients

  • 200 g whole dates stoned and roughly chopped
  • 150 ml coffee
  • 1 tsp vanilla softened, plus extra for greasing
  • 100 g butter
  • 150 g light muscovado sugar
  • 2 large free-range eggs
  • 2 tbsp maple syrup
  • 175 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100 ml whole milk preferably jersey or gold top 250ml crème fraîche

For the toffee sauce:

  • 225 g light muscovado sugar
  • Slug brandy or rum
  • 100 g unsalted butter softened
  • 275 ml double cream
  • 1 tbsp maple syrup

Instructions

  • Soak the dates in the coffee with the vanilla for 30 minutes, then mash with a fork. Butter a 15x20cm ovenproof dish. Preheat the oven to 170°C.
  • Beat the butter and sugar until light and creamy. Add the eggs one at a time, beating between. Add the maple syrup.Mix the flour with the bicarb and gently fold into the butter mixture in thirds, alternating with the milk.Stir in the soaked dates with their liquid. Tip into the prepared dish.
  • Bake for 50 minutes, or until the pudding is risen and firm and a skewer pushed into the middle comes out clean.
  • For the toffee sauce, put the sugar, brandy, butter and half the cream in a medium, heavy-based pan and heat gently. When the sugar has dissolved, turn up the heat, stir in the maple syrup stirring for 2-3 minutes until the mix is a rich toffee colour. Take the pan off the heat and stir in the rest of the cream. Keep warm.
  • Leave the pudding to cool for 20 minutes, then skewer it all over and pour over half the sauce. Serve with a jug of the sauce and a scoop of crème fraîche.