Sticky Toffee Pudding
Sticky Toffee Pudding
Ingredients
For the Sponge
- 100 g chopped dates
- 1/2 teaspoon baking soda
- 100 ml hot water, boiled
- 2 tablespoons milk
- 2 tablespoons black treacle
- 3 tablespoons veg/neutral oil
- 40 g soft light brown sugar
- 90 g flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon nutmeg
For the Toffee Sauce
- 40 g soft light brown sugar
- 35 g butter
- 40 g double cream
For Serving
- as needed vanilla bean ice cream
Instructions
- 1
Pre-heat your oven to 180°C / 350°F.
⏱️ 10 min•🌡️ 180
- 2
Soak the 100g chopped dates and 1/2 teaspoon baking soda in 100ml hot (boiled) water for ten minutes.
⏱️ 10 min
- 3
To a blender, add the soaked date mix, 2 tablespoons milk, 3 tablespoons veg/neutral oil, 40g soft light brown sugar, and 2 tablespoons black treacle. Blend until the mixture is smooth.
⏱️ 5 min
- 4
In a large bowl, sieve and mix the 90g flour, 1/8 teaspoon ground ginger, 1 teaspoon baking powder, and 1/4 teaspoon salt.
⏱️ 3 min
- 5
Pour the blended wet ingredients into the bowl with the dry ingredients. Whisk until just combined, being careful not to over whisk.
⏱️ 2 min
- 6
Add the batter to a small greased baking tray (17x13cm). Bake for 25 minutes, or until a knife inserted into the center comes out clean.
⏱️ 25 min•🌡️ 180
- 7
While the sponge is baking or after it's out, make the toffee sauce. Add all the toffee sauce ingredients (40g soft light brown sugar, 35g butter, 40g double cream) to a saucepan and combine until all ingredients are mixed together and the sugar is melted. Alternatively, you can make the sauce in a microwave.
⏱️ 5 min
- 8
Once the sponge is removed from the oven, poke holes in it (as shown with a straw/skewer). Pour the warm toffee sauce generously on top of the sponge.
⏱️ 2 min
- 9
Serve the sticky toffee pudding warm with cold vanilla bean ice cream and enjoy. The combination of cold and warm is described as "non-negotiable" and "so, so good."
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Toffee Pudding
For the Sponge
- 100 g chopped dates
- 1/2 teaspoon baking soda
- 100 ml hot water, boiled
- 2 tablespoons milk
- 2 tablespoons black treacle
- 3 tablespoons veg/neutral oil
- 40 g soft light brown sugar
- 90 g flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon nutmeg
For the Toffee Sauce
- 40 g soft light brown sugar
- 35 g butter
- 40 g double cream
For Serving
- as needed vanilla bean ice cream
Instructions
- 1
Pre-heat your oven to 180°C / 350°F.
⏱️ 10 min•🌡️ 180 - 2
Soak the 100g chopped dates and 1/2 teaspoon baking soda in 100ml hot (boiled) water for ten minutes.
⏱️ 10 min - 3
To a blender, add the soaked date mix, 2 tablespoons milk, 3 tablespoons veg/neutral oil, 40g soft light brown sugar, and 2 tablespoons black treacle. Blend until the mixture is smooth.
⏱️ 5 min - 4
In a large bowl, sieve and mix the 90g flour, 1/8 teaspoon ground ginger, 1 teaspoon baking powder, and 1/4 teaspoon salt.
⏱️ 3 min - 5
Pour the blended wet ingredients into the bowl with the dry ingredients. Whisk until just combined, being careful not to over whisk.
⏱️ 2 min - 6
Add the batter to a small greased baking tray (17x13cm). Bake for 25 minutes, or until a knife inserted into the center comes out clean.
⏱️ 25 min•🌡️ 180 - 7
While the sponge is baking or after it's out, make the toffee sauce. Add all the toffee sauce ingredients (40g soft light brown sugar, 35g butter, 40g double cream) to a saucepan and combine until all ingredients are mixed together and the sugar is melted. Alternatively, you can make the sauce in a microwave.
⏱️ 5 min - 8
Once the sponge is removed from the oven, poke holes in it (as shown with a straw/skewer). Pour the warm toffee sauce generously on top of the sponge.
⏱️ 2 min - 9
Serve the sticky toffee pudding warm with cold vanilla bean ice cream and enjoy. The combination of cold and warm is described as "non-negotiable" and "so, so good."
⏱️ 1 min