Sticky toffee pudding

Sticky toffee pudding

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Of all the recipes for sticky toffee pudding I’ve ever come across, this one is the best. I like it because it isn’t too sweet and it’s simple to make. Jessie, my daughter, won the Amateur Sticky Toffee Pudding Championship in Padstow with this recipe, so it must be pretty good! My pastry-chef friend Claire Clark created the recipe and Jessie has added a few tweaks of her own.

Ingredients

Quantity Ingredient
175g pitted dates
300ml water
1 teaspoon bicarbonate of soda
50g unsalted butter, softened
175g caster sugar
2 free-range eggs, beaten
175g self-raising flour

For the sauce

Quantity Ingredient
350ml double cream
50g soft dark brown sugar
1 tablespoon black treacle
50g good-quality plain chocolate

Method

  1. Preheat your oven to 180°C. Grease a terrine or similar mould, about 26 x 10cm, or 4 individual moulds (about 300ml capacity).
  2. Put the dates and water into a saucepan, bring to a simmer over a medium heat and cook for 10 minutes. Add the bicarbonate of soda and remove from the heat. Allow to cool.
  3. Using an electric hand whisk or stand mixer, cream the butter and sugar together until light and fluffy. Slowly whisk in the eggs until fully incorporated, then add the cooled dates with their liquid and fold in. Finally fold in the flour, using a spatula or large metal spoon.
  4. Spoon the mixture into the prepared terrine or individual moulds and spread evenly. Bake for 30–35 minutes, or 15 minutes for individual puddings.
  5. Meanwhile, to make the sauce, put the cream, brown sugar and treacle into a pan and stir over a medium heat until the mixture comes to the boil. Remove from the heat and whisk in the chocolate until it is fully melted. Keep warm.
  6. Carefully turn out the pudding(s) and cut into slices (if you’ve baked the pudding in a terrine). Serve with the hot sauce and pouring cream.
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