Are you looking for a new dessert to impress all of the guests at your dinner party? Well, this sticky toffee pudding is the recipe for you. The soft spongy texture, with the amazing, rich flavour all compliments each other so well, leaving your guests in awe of how amazing this dessert is and your cooking skills- but here’s a secret, it is actually super easy to make!
Only taking around 1 hour and 15 minutes to make, the method is super easy and it is such a short list of ingredients- not to mention how amazing your cake ends up! This recipe is perfect if you are just in the mood to bake with your friends or family, perfect for after a lovely dinner party, perfect for a boring, lazy Sunday, this is the perfect recipe!
Sticky toffee pudding ingredients!
There is a short list of ingredients that all result to the bursting flavour in this amazing dessert! They are all budget friendly, tasty, and more! Here is a list of ingredients that you need to make this awesome sticky toffee pudding!
Ingredients;
Ingredients for sponge;
225 grams of whole medjool dates
175 ml boiling water
1 tsp vanilla extract
175 grams of self-raising flour, plus extra for greasing
1 tsp bicarbonate of soda
2 eggs
85 grams of butter, softened, plus extra for greasing
140 grams of demerara sugar
2 tbsp black treacle
100 ml milk
cream or custard to serve (optional)
Ingredients for the toffee sauce;
175 grams of light muscovado sugar
50 grams of butter, cut into pieces
225 ml double cream
1 tbsp black treacle
That is it! Like earlier mentioned you can serve this with custard, pouring cream or even ice cream!
Sticky toffee pudding method!
The method to this pudding is super easy and makes it taste even better knowing how effortless it was!
Step 1
Stone and chop 225 grams medjool dates into quite small chunks and pop them in a bowl, then pour over 175ml boiling water. Stick your bowl to the side and let it cool and your dates soak for around half an hour, after that half hour, mash them a bit into even smaller pieces using the back of a fork. Measure out 1 tbsp of vanilla extract and add it into the bowl with the crushed dates. You can do next steps while dates are soaking.
Step 2
Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4. While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
Step 3
Measure out 85 grams of butter and 140 grams of sugar together in a bowl and beat or whisk for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Then whisk in the black treacle using a large metal spoon. Carefully fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to over whisk it.
Step 4
Repeat the last step until all the flour is beat in and all of the milk is used. Stir in your earlier prepped dates into the batter. Spoon it between the tins and bake for 20-25 mins, until risen and firm. Put the light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream. Bring it to a boil and let the sugar dissolve.
Step 5
Measure out 1 tbsp of black treacle and put the heat to a medium, high heat. Let the mixture bubble for around 2 minutes until it is a rich colour. Stir the mixture occasionally to ensure it doesn’t stick to the bottom of the pot and burn. Once your mixture is cooked, pop the pot onto a stand off the heat, then stir in the rest of the double cream to the mixture.
Step 6
Take the puddings out of the oven, yet leave them to sit in the tin for around 5 minutes to start to cool, then loosen them well from the sides of the pudding tins, with a kitchen knife, spatula or a fish slice before turning them. You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
Step 7
Place your unturned pudding dishes on the sauce and then pour the rest of the sauce over the puddings. Cover the puddings with a piece of tinfoil to make sure the sauce doesn’t smudge. When you are ready to serve your puddings, pop your oven to 180C/ fan 160C/ or if you use a gas oven, then number 4. Pop your puddings back in the oven and warm them throughout while they are still covered with the tin foil.
Step 8
Keep these in the oven for around 15 to 20 minutes, or until the sauce over the top starts to bubble up on the puddings. Pop one in a dessert bowl, and either pour serving cream over, serve in a bowl with custard or even put in a dish with 2 scoops of ice cream.
That is you! Your amazing sticky toffee pudding dessert is ready! Perfect for an after dinner meal, a lazy Sunday afternoon when your bored, or if you and your friends are looking to bake a delicious cake, no matter why you looked for an amazing new recipe, then this sticky toffee pudding is defiantly the answer!
For more sticky toffee pudding recipes, click on this link here! https://www.janespatisserie.com/2020/10/31/sticky-toffee-pudding/
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