Desserts
British
BritishSticky Toffee Pudding
A moist date sponge drenched in toffee sauce. The basic tier is a simple traybake with a quick sauce, while the ultimate uses Medjool dates, muscovado and a salted toffee made with proper cream and a splash of rum.
Vegetarian
Nut-free
Budget version
A simple date traybake with a quick butterscotch sauce.
Per serving£0.50
Total cost£4.00
Time50 min
Ingredients for 8
- Sponge
- 200 g chopped dried dates
- 250 ml boiling water
- 1 tsp bicarbonate of soda
- 175 g self-raising flour
- 150 g caster sugar
- 75 g margarine , softened
- 2 eggs
- Sauce
- 100 g soft brown sugar
- 50 g butter
- 100 ml single cream
Method
- Heat the oven to 180C. Pour the boiling water over the dates with the bicarbonate of soda and leave to soften for 10 minutes.
- Beat the margarine, sugar and eggs, then fold in the flour and the date mixture, and pour into a greased baking dish.
- Bake for 30-35 minutes until risen and springy.
- For the sauce, melt the brown sugar, butter and cream together and simmer for 3 minutes until glossy.
- Pour some sauce over the warm pudding and serve the rest alongside.
Equipment
- baking dish
- mixing bowl
- saucepan
The three ways, side by side
Budget
A simple date traybake with a quick butterscotch sauce.
Better
Muscovado sponge with vanilla and a proper double cream toffee.
Ultimate
Medjool date sponges with a salted rum toffee and clotted cream.
