This is without any doubt the best Sticky Toffee Pudding I have ever made or eaten. I usually cook this for my bonfire night parties, I make huge trays of it and there is rarely any left. This picture was taken by my son Miles, he gave this recipe a go after being unimpressed with the other ones he’d tried. As you can see it turned out perfectly, he now makes it for a restaurant on the Gold Coast, Australia. This is such a wonderful winter dessert, you can’t fail to please your diners with this one.
What you will need for your Sticky Toffee Pudding
For the pudding:
- 230 ml (8 fl ozs)water
- 200 g (7ozs) pitted dates
- 110 g (4ozs) butter, cubed
- 170 g (6ozs) caster sugar
- 2½ tsp coffee granules
- 2 vanilla pods, seeds removed
- 2 eggs, plus 1 egg yolk
- 1 tsp bicarbonate of soda
- 200 g (7ozs) self-raising flour
- Butter for greasing
- A sprinkling of plain flour
For the sauce:
- 200 g (7ozs) cubed butter
- 450 g (16ozs) dark brown sugar
- 400 ml (14 fl ozs) single cream
How to make your Sticky Toffee Pudding
1. For the pudding, preheat the oven to 160C (or 150C if using a fan oven).
2. Pour the water into a pan, add the pitted dates and place over the heat for 7-9 minutes to allow the dates to break down and fall apart. Watch the dates, don’t boil the water away completely-move the pan away from the heat to avoid this.
3. In another pan, melt the cubed butter. Once the butter is melted add the caster sugar and stir in.
4. Melt the coffee granules in a very small amount of warm water. Add the seeds from the vanilla pod ( or you can use vanilla paste).
5. Whisk the eggs and egg yolk so the whites and the yolks are just combined.
6.Once the dates are cooked, stir in the bicarbonate of soda and take off the heat immediately. Pour the date mixture into a mixing bowl then add the sugar/butter mix followed by the flour, coffee paste and finally the eggs so they are gently presented to the heat (avoiding any curdling).
7. Mix all the ingredients together with a whisk then pour the mixture into a 23cm x 30cm dish. Place in the preheated oven for 40 minutes.
10.10 minutes before the pudding is ready, start to make the sauce. First melt the cubed butter, again bringing it off the heat so it doesn’t burn. Slowly add the dark brown sugar while mixing. Place back on the heat and stir well, not allowing the sauce to sit still. Stir whilst boiling until the sugar crystals have broken down.
8. Take off the heat and keep stirring while you slowly add the cream. Stir until the cream is well-mixed into the sauce. Pour into a jug.
9. Serve the sticky toffee pudding in squares drizzled with the sauce, I like to serve with cream or a good ice-cream.
This freezes and then reheats in the microwave really well. Perfect for nights when you really need a dessert, but haven’t got the time or energy to make one.