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