Sticky Toffee Pudding with Toffee Sauce

What is Sticky Toffee Pudding with Toffee Sauce?

Sticky Toffee Pudding is a decadent and delicious dessert, rich in flavour but moist and light.   A show stopping dessert for entertaining or after a special family meal. 

Take a look at our range of Natural Flavoured Icing Sugars Here!

Equipment List 

• Large rectangle baking dish (it will be served in this dish)
• Mixer or bowl with a handheld mixer
• A bowl
• Heavy-based saucepan 
• Whisk 
• Skewer
• Teaspoon/Tablespoon and a Spatula

Ingredients 

Sponge

• 200g Dates Chopped and pipped
• 200ml Boiled Water 
• 1 Tsp Bicarbonate of Soda
• 75g Unsalted Butter 
• 2 Tbsp Black Treacle
• 50g Dark Muscovado Sugar
• 2 Large Eggs-Beaten 
• 2 Tsp Baking Powder
• 150g Plain Flour

Toffee Sauce 

• 200g Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar
• 100g Dark Muscovado   
• 150g Melted Unsalted Butter 
• 200ml Double Cream 

Instructions

1. Preheat the oven to 160c and grease the pudding dish with butter.
   
2. Chop the dates and place them in the bowl with the boiling water and the bicarbonate, stir together and leave aside for at least 10 mins.
   
3. In the mixer cream together the butter and treacle until well mixed in, then add in the sugar and beat until combined, next add in both the eggs, cream down the sides and mix again bringing it together.
   
4. Next fold in the flour and the baking powder.
   
5. Using a fork squish the dates and stir them together, add them to the batter and mix in gently.
   
6. Pour into the prepared baking dish and spread evenly, bake for 30-35 mins.

Sauce

7. Melt the butter in the saucepan until fully melted on gentle low heat so you don’t burn the butter.  Once melted add in the sugars, stir in then add the cream, and whisk in to make sure there is no sugar lumps. Turn up the heat to medium and whisk until bubbling, take off the heat after 3-4 mins.  

8. Once the sponge is baked, take it out of the oven and prick it all over with the skewer and pour over half the sauce, leave to stand for 20 mins then serve with the rest of the sauce.

If you’re wanting to bake ahead make the sponge earlier in the day and the sauce then warm up all or some of the pudding and serve with the rest of the sauce warmed up.

Best eaten on the day of a baking put can also be stored in the fridge and eaten within 2 days.  Just clingfilm the sponge in the dish and keep the sauce in a jug in the fridge with clingfilm too.

To View the Custard recipe please see here