If I do say so myself, the baking that I am most known for is my sticky toffee pudding recipe. If you’re not British, you may never have tried this delight, but if you have a sweet tooth, this is the dessert for you! I make it annually for Robert Burns’ Night, and recently for my baby shower.
Now… here’s the thing, I have baby brain of late, so I forgot to take a picture of the final product, but next time I make it I’ll make sure to take a picture and update this post.
So, you’re just going to have to trust me on this one. This is the only sticky toffee pudding recipe you’ll ever need.
- 225g dates (roughly 13 dates). Take out the stones and chop into a few pieces
- 2/3 cup boiling water
- 1 tsp bicarbonate of soda
- 1 1/4 cups self-rising flour
- 2 large eggs
- 1/3 cup butter , softened
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 tbsp molasses
- 1/2 cup of milk
*NOTE, I have made this gluten free once before with almond flour. At the time, I didn’t note how much flour I used. I’m pretty sure I used the equivalent amount as regular flour and eyeballed it. The mixture should be thick.
- 1 cup brown sugar
- 1/4 cup butter , cut into chunks
- l cup heavy/double/whipping cream
- 1 tbsp molasses
To Make the Cake:
Preheat the oven to 170 C
First off, it depends on if you want to make individual puddings, or if you want to make one big one. If you’re making individual puddings, grease a muffin tray. If one family-style pudding, grease a loaf tin.
Chop the dates, add boiling water and baking soda, then cover for ten minutes. After ten minutes, throw it all in the food processor and blend.
In a separate bowl, cream butter and sugar together. Add vanilla extract, eggs, milk and molasses. Once smooth, add the date mixture from the food processor.
Add in flour bit by bit. It’s going to be quite a thick mixture.
Put mixture either into the greased muffin tray (roughly 6 muffins, depending on the depth of your muffin tray!) or into greased loaf tin.
If you’re making the muffin-size puddings, it’ll be about 20-25 minutes in the oven. If the loaf tin, about 45-50 minutes.
To Make The Sauce:
Melt the butter, sugar and half the cream in a saucepan or pot on medium heat. Once the knobs of butter are much smaller, raise the heat and bring to a boil, but keep stirring! Don’t take your eyes off it or it might burn. Once the sugar has dissolved, add the remainder of the cream and take the pan off the heat.
You’ve got a couple of options here. If you’ve baked the puddings in a muffin tray, you’ve got individual portions at the ready. To make in advance, you can put all six sticky toffee pudding ‘muffins’ in a baking tray and soak them in the sauce. Then you just reheat them when you’re ready and man, will that sauce have soaked into every bite!
If you want to bake the pudding in a loaf tin, once the loaf has cooled, chop it up into pieces, and soak it with sauce. You can either do this in a baking tray OR you can throw it all in a slow cooker on low for an hour. When I tried this option recently it was DELIGHTFUL.
Basically, whichever way you try it, you’re going to love this sticky toffee pudding recipe. And who doesn’t want a recipe they can fall in love with?
Enjoy! Let me know how yours turn out.