Sticky Toffee Pudding

40m
Serves 1
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Directions

  1. 1Open the fridge and consider dessert options.
  2. 2Weigh and add pitted Medjool dates into a bowl.
  3. 3Add boiling water over the dates to soften.
  4. 4Weigh and add softened butter into a mixing bowl.
  5. 5Add demerara sugar to the butter.
  6. 6Whisk the butter and sugar together.
  7. 7Crack and add eggs into the butter and sugar mixture.
  8. 8Whisk the eggs into the mixture.
  9. 9Add black treacle to the mixture.
  10. 10Whisk the treacle into the mixture.
  11. 11Add plain flour into a separate large mixing bowl.
  12. 12Add bicarbonate of soda and baking powder to the flour.
  13. 13Add milk to the flour mixture.
  14. 14Pour the butter and sugar mixture into the flour mixture.
  15. 15Whisk all ingredients together to form a batter.
  16. 16Mash the softened dates.
  17. 17Add the mashed dates to the batter.
  18. 18Fold the dates into the batter.
  19. 19Arrange ramekins on a wooden board.
  20. 20Grease and dust the ramekins.
  21. 21Ladle the batter into the ramekins, filling them two-thirds full.
  22. 22Place the filled ramekins onto a baking tray.
  23. 23Place the baking tray with ramekins into a preheated oven.
  24. 24Add butter into a saucepan.
  25. 25Add demerara sugar to the saucepan.
  26. 26Add black treacle to the saucepan.
  27. 27Add half of the cream to the saucepan.
  28. 28Whisk the ingredients in the saucepan over medium heat until smooth.
  29. 29Remove the saucepan from heat and whisk in the remaining cream.
  30. 30Pour the toffee sauce into a measuring cup.
  31. 31Remove the baked puddings from the oven and place them on a cooling rack.
  32. 32Carefully invert a pudding onto a serving plate.
  33. 33Pour the warm toffee sauce over the pudding.
  34. 34Add a scoop of ice cream on top of the pudding.
  35. 35Serve the Sticky Toffee Pudding.

Ingredients

  • 225 g whole Medjool dates, pitted
  • 175 ml boiling water
  • 1 tsp vanilla extract
  • 175 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 eggs
  • 85 g softened butter (for cake)
  • 140 g demerara sugar (for cake)
  • 2 tbsp black treacle (for cake)
  • 100 ml milk
  • 175 g demerara sugar (for sauce)
  • 50 g butter (for sauce)
  • 225 ml cream
  • 2 tbsp black treacle (for sauce)
  • ice cream or custard

Equipment

kitchen scalesmall bowlwhisklarge mixing bowlspatularamekinsbaking trayovensaucepanmeasuring cuptongsserving plate

Tips

  • When creaming butter and sugar, it won't be perfectly smooth due to the coarse sugar.
  • Be careful not to overmix the flour into the batter.
  • Bake the puddings until a skewer comes out clean.

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