Sticky Toffee Pudding

40 mins
Serves 1
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Directions

  1. 1Open the fridge and consider dessert options.
  2. 2Open the fridge and consider dessert options.
  3. 3Open the fridge and consider dessert options.
  4. 4Weigh and add pitted Medjool dates into a bowl.
  5. 5Weigh and add pitted Medjool dates into a bowl.
  6. 6Weigh and add pitted Medjool dates into a bowl.
  7. 7Add boiling water over the dates to soften.
  8. 8Add boiling water over the dates to soften.
  9. 9Add boiling water over the dates to soften.
  10. 10Weigh and add softened butter into a mixing bowl.
  11. 11Weigh and add softened butter into a mixing bowl.
  12. 12Weigh and add softened butter into a mixing bowl.
  13. 13Add demerara sugar to the butter.
  14. 14Add demerara sugar to the butter.
  15. 15Add demerara sugar to the butter.
  16. 16Whisk the butter and sugar together.
  17. 17Whisk the butter and sugar together.
  18. 18Whisk the butter and sugar together.
  19. 19Crack and add eggs into the butter and sugar mixture.
  20. 20Crack and add eggs into the butter and sugar mixture.
  21. 21Crack and add eggs into the butter and sugar mixture.
  22. 22Whisk the eggs into the mixture.
  23. 23Whisk the eggs into the mixture.
  24. 24Whisk the eggs into the mixture.
  25. 25Add black treacle to the mixture.
  26. 26Add black treacle to the mixture.
  27. 27Add black treacle to the mixture.
  28. 28Whisk the treacle into the mixture.
  29. 29Whisk the treacle into the mixture.
  30. 30Whisk the treacle into the mixture.
  31. 31Add plain flour into a separate large mixing bowl.
  32. 32Add plain flour into a separate large mixing bowl.
  33. 33Add plain flour into a separate large mixing bowl.
  34. 34Add bicarbonate of soda and baking powder to the flour.
  35. 35Add bicarbonate of soda and baking powder to the flour.
  36. 36Add bicarbonate of soda and baking powder to the flour.
  37. 37Add milk to the flour mixture.
  38. 38Add milk to the flour mixture.
  39. 39Add milk to the flour mixture.
  40. 40Pour the butter and sugar mixture into the flour mixture.
  41. 41Pour the butter and sugar mixture into the flour mixture.
  42. 42Pour the butter and sugar mixture into the flour mixture.
  43. 43Whisk all ingredients together to form a batter.
  44. 44Whisk all ingredients together to form a batter.
  45. 45Whisk all ingredients together to form a batter.
  46. 46Mash the softened dates.
  47. 47Mash the softened dates.
  48. 48Mash the softened dates.
  49. 49Add the mashed dates to the batter.
  50. 50Add the mashed dates to the batter.
  51. 51Add the mashed dates to the batter.
  52. 52Fold the dates into the batter.
  53. 53Fold the dates into the batter.
  54. 54Fold the dates into the batter.
  55. 55Arrange ramekins on a wooden board.
  56. 56Arrange ramekins on a wooden board.
  57. 57Arrange ramekins on a wooden board.
  58. 58Grease and dust the ramekins.
  59. 59Grease and dust the ramekins.
  60. 60Grease and dust the ramekins.
  61. 61Ladle the batter into the ramekins, filling them two-thirds full.
  62. 62Ladle the batter into the ramekins, filling them two-thirds full.
  63. 63Ladle the batter into the ramekins, filling them two-thirds full.
  64. 64Place the filled ramekins onto a baking tray.
  65. 65Place the filled ramekins onto a baking tray.
  66. 66Place the filled ramekins onto a baking tray.
  67. 67Place the baking tray with ramekins into a preheated oven.
  68. 68Place the baking tray with ramekins into a preheated oven.
  69. 69Place the baking tray with ramekins into a preheated oven.
  70. 70Add butter into a saucepan.
  71. 71Add butter into a saucepan.
  72. 72Add butter into a saucepan.
  73. 73Add demerara sugar to the saucepan.
  74. 74Add demerara sugar to the saucepan.
  75. 75Add demerara sugar to the saucepan.
  76. 76Add black treacle to the saucepan.
  77. 77Add black treacle to the saucepan.
  78. 78Add black treacle to the saucepan.
  79. 79Add half of the cream to the saucepan.
  80. 80Add half of the cream to the saucepan.
  81. 81Add half of the cream to the saucepan.
  82. 82Whisk the ingredients in the saucepan over medium heat until smooth.
  83. 83Whisk the ingredients in the saucepan over medium heat until smooth.
  84. 84Whisk the ingredients in the saucepan over medium heat until smooth.
  85. 85Remove the saucepan from heat and whisk in the remaining cream.
  86. 86Remove the saucepan from heat and whisk in the remaining cream.
  87. 87Remove the saucepan from heat and whisk in the remaining cream.
  88. 88Pour the toffee sauce into a measuring cup.
  89. 89Pour the toffee sauce into a measuring cup.
  90. 90Pour the toffee sauce into a measuring cup.
  91. 91Remove the baked puddings from the oven and place them on a cooling rack.
  92. 92Remove the baked puddings from the oven and place them on a cooling rack.
  93. 93Remove the baked puddings from the oven and place them on a cooling rack.
  94. 94Carefully invert a pudding onto a serving plate.
  95. 95Carefully invert a pudding onto a serving plate.
  96. 96Carefully invert a pudding onto a serving plate.
  97. 97Pour the warm toffee sauce over the pudding.
  98. 98Pour the warm toffee sauce over the pudding.
  99. 99Pour the warm toffee sauce over the pudding.
  100. 100Add a scoop of ice cream on top of the pudding.
  101. 101Add a scoop of ice cream on top of the pudding.
  102. 102Add a scoop of ice cream on top of the pudding.
  103. 103Serve the Sticky Toffee Pudding.
  104. 104Serve the Sticky Toffee Pudding.
  105. 105Serve the Sticky Toffee Pudding.

Ingredients

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