Recipes

Sticky Toffee Pudding

Difficulty
Preparation Time
Cooking Time
Servings
Main Ingredients
  • For the pudding:
  • 75g sultanas
  • 150g stoned dates, chopped
  • 1 tsp bicarbonate of soda
  • 2 tbsp butter, plus extra for greasing
  • 200g brown sugar
  • 2 eggs
  • 200g self raising flour
  • For the sticky toffee sauce:
  • 2 tbsp butter
  • 175ml double cream

Main Instructions
  1. To make the pudding, put the sultanas, dates and bicarbonate of soda into a heat proof bowl. Cover with boiling water and leave to soak
  2. Preheat the oven to 180oC Gas Mark 4 and grease individual pudding basins with butter
  3. Put the remaining butter in a separate bowl, add the sugar and mix well
  4. Beat in the eggs and then fold into the flour
  5. Drain the soaked fruits, add to the bowl and mix
  6. Spoon the mixture evenly into the prepared pudding basins
  7. Transfer to the preheated over and bake for 35-40 minutes – the puddings are cooked when a skewer inserted into the centre comes out clean
  8. About 5 minutes before the end of cooking time, make the sauce. Melt the butter in the saucepan over a medium heat
  9. Stir in the cream and sugar and bring to the boil, stirring constantly. Lower the heat and simmer for five minutes
  10. Turn out the puddings onto a serving plate and spoon over the sauce. Serve with whipped cream or ice cream.
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