Sticky Toffee Pudding

75 mins
Serves 6
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Directions

  1. 1Pit and chop 225g of high quality dates.
  2. 2Pit and chop 225g of high quality dates.
  3. 3Pit and chop 225g of high quality dates.
  4. 4Simmer the chopped dates with 200ml water for 10 minutes. Add 1tsp of baking soda and mix well.
  5. 5Simmer the chopped dates with 200ml water for 10 minutes. Add 1tsp of baking soda and mix well.
  6. 6Simmer the chopped dates with 200ml water for 10 minutes. Add 1tsp of baking soda and mix well.
  7. 7Use an immersion blender to blitz the dates until smooth.
  8. 8Use an immersion blender to blitz the dates until smooth.
  9. 9Use an immersion blender to blitz the dates until smooth.
  10. 10In a food processor or bowl, cream together 100g of soft unsalted butter, 50g brown sugar, 1tbsp treacle, 1tbsp golden syrup until combined.
  11. 11In a food processor or bowl, cream together 100g of soft unsalted butter, 50g brown sugar, 1tbsp treacle, 1tbsp golden syrup until combined.
  12. 12In a food processor or bowl, cream together 100g of soft unsalted butter, 50g brown sugar, 1tbsp treacle, 1tbsp golden syrup until combined.
  13. 13Add two eggs and combine then add 1 vanilla pod and the date puree.
  14. 14Add two eggs and combine then add 1 vanilla pod and the date puree.
  15. 15Add two eggs and combine then add 1 vanilla pod and the date puree.
  16. 16Add 175g all-purpose flour and 2tsp baking powder, mix until combined.
  17. 17Add 175g all-purpose flour and 2tsp baking powder, mix until combined.
  18. 18Add 175g all-purpose flour and 2tsp baking powder, mix until combined.
  19. 19Grease a baking tray with butter, pour the mixture and bake at 180°C for 25-40 minutes.
  20. 20Grease a baking tray with butter, pour the mixture and bake at 180°C for 25-40 minutes.
  21. 21Grease a baking tray with butter, pour the mixture and bake at 180°C for 25-40 minutes.
  22. 22Make the sticky toffee sauce by melting 150g unsalted butter, 250g dark muscovado sugar, 1tbsp treacle, and 1tbsp golden syrup in a saucepan for 4-5 minutes.
  23. 23Make the sticky toffee sauce by melting 150g unsalted butter, 250g dark muscovado sugar, 1tbsp treacle, and 1tbsp golden syrup in a saucepan for 4-5 minutes.
  24. 24Make the sticky toffee sauce by melting 150g unsalted butter, 250g dark muscovado sugar, 1tbsp treacle, and 1tbsp golden syrup in a saucepan for 4-5 minutes.
  25. 25Add 250ml of double cream and the vanilla pods from step 4.
  26. 26Add 250ml of double cream and the vanilla pods from step 4.
  27. 27Add 250ml of double cream and the vanilla pods from step 4.
  28. 28Simmer and thicken for 5-10 minutes, then finish with sea salt.
  29. 29Simmer and thicken for 5-10 minutes, then finish with sea salt.
  30. 30Simmer and thicken for 5-10 minutes, then finish with sea salt.
  31. 31Remove the cake from the oven and poke holes all over. Pour the hot sticky toffee sauce over the cake and let it seep in for 10-15 minutes.
  32. 32Remove the cake from the oven and poke holes all over. Pour the hot sticky toffee sauce over the cake and let it seep in for 10-15 minutes.
  33. 33Remove the cake from the oven and poke holes all over. Pour the hot sticky toffee sauce over the cake and let it seep in for 10-15 minutes.
  34. 34Serve with vanilla bean ice cream, a drizzle of the sticky toffee sauce, and a touch of sea salt.
  35. 35Serve with vanilla bean ice cream, a drizzle of the sticky toffee sauce, and a touch of sea salt.
  36. 36Serve with vanilla bean ice cream, a drizzle of the sticky toffee sauce, and a touch of sea salt.

Ingredients

  • 225 g high quality dates
  • 225 g high quality dates
  • 225 g high quality dates
  • 200 ml water
  • 200 ml water
  • 200 ml water
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 100 g soft unsalted butter
  • 100 g soft unsalted butter
  • 100 g soft unsalted butter
  • 50 g brown sugar
  • 50 g brown sugar
  • 50 g brown sugar
  • 1 tbsp treacle
  • 1 tbsp treacle
  • 1 tbsp treacle
  • 1 tbsp golden syrup
  • 1 tbsp golden syrup
  • 1 tbsp golden syrup
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 pod vanilla beans
  • 1 pod vanilla beans
  • 1 pod vanilla beans
  • 175 g all-purpose flour
  • 175 g all-purpose flour
  • 175 g all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 150 g unsalted butter
  • 150 g unsalted butter
  • 150 g unsalted butter
  • 250 g dark muscovado sugar
  • 250 g dark muscovado sugar
  • 250 g dark muscovado sugar
  • 250 ml double cream
  • 250 ml double cream
  • 250 ml double cream
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 scoop vanilla bean ice cream
  • 1 scoop vanilla bean ice cream
  • 1 scoop vanilla bean ice cream

Equipment

chopping boardknifeimmersion blenderfood processor or bowlbaking traysaucepanwhiskspatula