Sticky toffee pudding

This dessert is much richer and more intense than the original. It is still sweet, but the muscovado sugar and black treacle give it a wild flavor.

Sticky toffee pudding
9
Servings
Prep Time
30 mins
Cook Time
1 hrs
Total Time
1 hrs 30 mins

Ingredients

For the sponge
For the sauce

Directions

Recipe instructions Sticky toffee pudding

1

Preheat your oven to 350 degrees F (180 degrees C) and grease your baking dish.

2

Combine the chopped dates, boiling water, and baking soda in a bowl. Stir and let sit for 10 minutes.

3

Mix the butter and black treacle in a stand mixer until well combined. Add the sugar and mix again, removing any lumps. Beat in one egg, scraping the bowl as needed, until fully incorporated. Repeat with the second egg. Mix the flour and baking powder into a smooth and thick batter.

4

Stir the soaked, slightly squished dates into the batter with a fork.

5

Fill your baking dish or cake tin with the batter, then bake for 30-35 minutes or until a cake tester comes out clean.

6

While it's baking, melt butter, muscovado sugar, and treacle on low heat in a heavy saucepan to make the sauce. After the butter has melted, stir until everything else has melted too. Then add the cream, turn up the heat, and take it off once it's bubbling and hot.

7

When it's done, poke holes in the sponge pudding with a cocktail stick and pour a quarter of the warm sauce over it, spreading it out with a spatula. This will smother the sponge with a thick, sticky glaze. Cover the rest of the sauce in the pan with a lid to keep it warm.

8

Leave the dessert to rest for 20-30 minutes. Afterwards, bring it to the table with the remaining sauce in a pitcher, and add cream to serve.

Nutrition Facts

Calories: 589
Fat: 33 g
Carbs: 73 g
Protein: 4 g
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