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
Better version
Muscovado sponge with vanilla and a proper double cream toffee.
Per serving£0.88
Total cost£7.00
Time1 hr
Ingredients for 8
- Sponge
- 200 g soft dried dates , chopped
- 250 ml boiling water
- 1 tsp bicarbonate of soda
- 175 g self-raising flour
- 150 g light muscovado sugar
- 75 g unsalted butter , softened
- 2 eggs
- 1 tsp vanilla extract
- Sauce
- 150 g dark muscovado sugar
- 100 g unsalted butter
- 200 ml double cream
Method
- Heat the oven to 180C. Soak the dates in the boiling water with the bicarbonate of soda for 15 minutes, then mash lightly.
- Cream the butter and muscovado sugar, beat in the eggs and vanilla, then fold in the flour and date mixture.
- Pour into a greased dish and bake for 35-40 minutes until a skewer comes out clean.
- For the sauce, melt the dark muscovado, butter and double cream together and bubble gently for 5 minutes until thick and glossy.
- Poke holes in the warm sponge and pour over half the sauce to soak in, serving the rest warm at the table.
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.
