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
Contains alcohol
Ultimate version
Medjool date sponges with a salted rum toffee and clotted cream.
Per serving£1.63
Total cost£13.00
Time1 hr
Ingredients for 8
- Sponge
- 220 g Medjool dates , pitted and chopped
- 250 ml freshly brewed black tea , hot
- 1 tsp bicarbonate of soda
- 175 g plain flour
- 1 tsp baking powder
- 150 g dark muscovado sugar
- 90 g unsalted butter , softened
- 2 eggs
- 1 vanilla pod , seeds scraped
- Salted rum toffee
- 200 g dark muscovado sugar
- 125 g salted butter
- 250 ml double cream
- 2 tbsp dark rum
- 1 pinch flaky sea salt
- To serve
- 200 g clotted cream
Method
- Heat the oven to 175C and butter individual pudding moulds. Soak the Medjool dates in the hot tea with the bicarbonate of soda for 15 minutes, then blend to a smooth puree.
- Cream the butter, muscovado and vanilla seeds until fluffy, beat in the eggs one at a time, then fold in the flour, baking powder and date puree.
- Divide between the moulds and bake for 22-25 minutes until risen and just set.
- For the toffee, melt the muscovado and salted butter, add the cream and simmer for 5 minutes, then stir in the rum and a pinch of sea salt and cook 2 minutes more.
- Turn out the warm puddings, prick all over and spoon the salted rum toffee generously over each so it soaks in.
- Glaze with a final ladle of hot toffee and serve with a quenelle of clotted cream.
Equipment
- individual pudding moulds
- blender
- saucepan
- stand mixer
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.
