Sticky toffee pudding recipe

Luscious, sticky, irresistible steamed puds are one of Britain's greatest culinary gifts to the world - and they're a doddle to make

Makes 6 individual puddings
Takes 25 minutes to make and 15-18 minutes to bake, plus cooling

Ingredients

  • 85g softened unsalted butter, plus extra for greasing
  • 225g soft medjool dates, pitted and coarsely chopped
  • 100ml dark rum
  • 175g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150g dark muscovado sugar
  • 2 large eggs

For the sauce

  • 300ml double cream
  • 200g dark muscovado sugar
  • 60g unsalted butter
  • 50ml dark rum

METHOD

How to make sticky toffee pudding

1. Preheat the oven to 180°C/fan160°C/gas 4. Butter 6 x 200ml individual pudding moulds.

2. Put the dates, rum and 100ml boiling water into a small pan and bring to the boil over a medium heat, then simmer for about 5 minutes, stirring occasionally, until the dates are very soft. Set aside to cool.

3. Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a bowl and mix together well. In another bowl, beat the softened butter and the sugar together with an electric hand whisk for about 2 minutes, until creamy. Add the eggs, 1 at a time, mixing well after each addition.

4. Alternate adding in the flour mixture and dates, a little at a time, mixing in each addition well before adding the next. Spoon evenly between the moulds, smoothing the tops. Bake for 15-18 minutes or until a skewer inserted into the centre of each pudding comes out clean. Cool for 5 minutes before turning out onto a wire rack.

5. Meanwhile, make the toffee sauce. Put the cream, sugar and butter into a pan and bring to the boil. Cook for 3 minutes, then stir in the rum and cook for a further minute, until the sauce is smooth and thickened. Pour the sauce over the warm puddings and serve immediately.

Tip: You can freeze the puddings and sauce separately for up to 3 months. Defrost completely, then reheat at 180°C/fan160°C/gas 4 for 8-10 minutes.

© delicious. magazine

Comments

Average rating: 4/5
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Nutritional Information

Per serving:
936kcals
50.6g fat (31g saturated)
7.9g protein
108.4g carbs
81.8g sugar
0.8g salt

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Watch this simple step-by-step video to making your own ice cream

Wednesday 17 December 2008
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