Sticky Toffee Pudding

40 mins
Serves 8
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Directions

  1. 1Remove the pits from the dates, pour boiling water over them, and let it steep for 20 minutes.
  2. 2Remove the pits from the dates, pour boiling water over them, and let it steep for 20 minutes.
  3. 3Remove the pits from the dates, pour boiling water over them, and let it steep for 20 minutes.
  4. 4Blend the dates until smooth.
  5. 5Blend the dates until smooth.
  6. 6Blend the dates until smooth.
  7. 7Preheat oven to 180°C/160°C Fan.
  8. 8Preheat oven to 180°C/160°C Fan.
  9. 9Preheat oven to 180°C/160°C Fan.
  10. 10Prepare a baking dish.
  11. 11Prepare a baking dish.
  12. 12Prepare a baking dish.
  13. 13Combine butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup in a bowl and mix until just combined.
  14. 14Combine butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup in a bowl and mix until just combined.
  15. 15Combine butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup in a bowl and mix until just combined.
  16. 16Gradually add the date mixture and milk, stirring until smooth.
  17. 17Gradually add the date mixture and milk, stirring until smooth.
  18. 18Gradually add the date mixture and milk, stirring until smooth.
  19. 19Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a skewer inserted comes out clean.
  20. 20Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a skewer inserted comes out clean.
  21. 21Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a skewer inserted comes out clean.
  22. 22While it bakes, prepare the sauce: combine butter, brown soft sugar, golden syrup, vanilla extract, and double cream in a saucepan.
  23. 23While it bakes, prepare the sauce: combine butter, brown soft sugar, golden syrup, vanilla extract, and double cream in a saucepan.
  24. 24While it bakes, prepare the sauce: combine butter, brown soft sugar, golden syrup, vanilla extract, and double cream in a saucepan.
  25. 25Heat while stirring until the sugar is dissolved, the butter is melted, and the sauce slightly thickens.
  26. 26Heat while stirring until the sugar is dissolved, the butter is melted, and the sauce slightly thickens.
  27. 27Heat while stirring until the sugar is dissolved, the butter is melted, and the sauce slightly thickens.
  28. 28Pour half the sauce over the baked pudding.
  29. 29Pour half the sauce over the baked pudding.
  30. 30Pour half the sauce over the baked pudding.
  31. 31Serve with ice cream and drizzle with remaining sauce.
  32. 32Serve with ice cream and drizzle with remaining sauce.
  33. 33Serve with ice cream and drizzle with remaining sauce.

Ingredients

  • 175 g dates
  • 175 g dates
  • 175 g dates
  • 175 ml boiling water
  • 175 ml boiling water
  • 175 ml boiling water
  • 75 g unsalted butter
  • 75 g unsalted butter
  • 75 g unsalted butter
  • 175 g brown sugar
  • 175 g brown sugar
  • 175 g brown sugar
  • 250 g self-raising flour
  • 250 g self-raising flour
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp bicarbonate of soda
  • 1 tsp bicarbonate of soda
  • 75 g golden syrup
  • 75 g golden syrup
  • 75 g golden syrup
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 125 ml whole milk
  • 125 ml whole milk
  • 125 ml whole milk
  • 75 g unsalted butter
  • 75 g unsalted butter
  • 75 g unsalted butter
  • 75 g brown soft sugar
  • 75 g brown soft sugar
  • 75 g brown soft sugar
  • 2 tbsp golden syrup
  • 2 tbsp golden syrup
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 150 ml double cream
  • 150 ml double cream
  • 150 ml double cream

Equipment

bowlwhiskblenderbaking dishsaucepan