Sticky toffee pudding with toffee sauce

Sticky toffee pudding with toffee sauce

By
From
Desserts
Serves
6-8

The origins of sticky toffee pudding are mixed. Some people say it comes from the Sharrow Bay Hotel in the Lake District, while others claim it comes from The Udny Arms Hotel in Aberdeenshire. For me, I like to think Francis Coulson or Brian Sack, the original owners of the Sharrow Bay, invented this dish in their fantastic hotel on the banks of Lake Ullswater. All I’ve done over the years is to tweak their recipe. I make it with a really rich toffee sauce – let’s face it, if you’re going to make a pud like this, you’ve got to do it properly!

Ingredients

Quantity Ingredient
75g soft butter
175g dark brown demerara sugar
200g self-raising flour, plus extra for dusting
1 tablespoon golden syrup
2 tablespoons black treacle
2 eggs
1 teaspoon vanilla extract
200g pitted dried dates
1 teaspoon bicarbonate of soda

For the toffee sauce:

Quantity Ingredient
100g dark soft sugar
100g butter
200ml double cream

Method

  1. Pre-heat the oven to 200ºC. Grease a 23cm tin thoroughly with 25g of the butter, then dust the inside of the tin with flour.
  2. Using a food mixer, blend the remaining butter and sugar together. Slowly add the golden syrup, treacle, eggs and vanilla extract to the butter mixture and continue mixing. Turn the mixer down to a slow speed and then add the flour. Once all the ingredients are combined, turn off the mixer.
  3. Place the dates in a saucepan with 300ml water and bring to the boil. Purée the water and date mixture and add the bicarbonate of soda. While it is still hot, quickly add this mixture to the egg mix. Once the mix is combined, pour into the prepared tin and bake for 40–45 minutes until the top is just firm to the touch.
  4. Remove the pudding from the oven and allow to cool, then turn out of the tin and cut into squares.
  5. To make the sauce, melt the butter and sugar together in a small pan, add the cream and bring to the boil. Simmer for a few minutes until the sauce reaches the desired consistency.
  6. To serve, re-heat the sponge in a microwave or heat for 5 minutes in the oven at 180ºC. Place onto a plate with lots of the sauce on the top and a scoop of vanilla ice cream if you wish.
  7. The sponge and sauce can be made in advance. The sponge can even be frozen and both can be plated up and re-heated in the microwave.
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