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Sticky Toffee Date Pudding

A pudding that is a great center attraction at the dinner table but vey indulgent, saucy and delicious to say the least. Served warm with more toffee sauce and double cream this recipe makes for an easy yummy treat.
Prep Time 15 mins
Cook Time 35 mins
Course Dessert, Pudding
Cuisine British
Servings 8 people

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Spatula
  • Sauce pot
  • Blender

Ingredients
  

Pudding-

  • 80 gm Butter
  • 50 gm Dark brown sugar
  • 30 gm Treacle
  • 2 Eggs
  • 160 gm Flour
  • 1 tsp Baking powder
  • 1 tsp Vanilla 
Pinch of Salt
  • 250 gm Dates
  • 15 gm Coffee powder
  • 250 ml Boiling hot water
  • 1 tsp Baking soda

Toffee sauce-

  • 200 gm Dark brown sugar
  • 100 gm Light brown sugar
  • 150 gm Butter
  • 15 gm Treacle
  • 150 ml Whipping cream

Instructions
 

To make the pudding:

  • Preheat the oven to 180℃, butter a 9inch baking dish as set aside.
  • In a large bowl, add the dates (make sure no seeds are there) add the coffee, baking soda and pour over the hot water. Set aside for 10 mins. You can use the mixture as it is (which will be very chunky) or blend it into puree.
  • Beat the butter until pale and light. Add the sugar and treacle, beat again for a few minutes until dissolved and the mixture is fluffy.
  • Add the eggs and beat well until combined.
  • Add the flour, baking powder, salt and vanilla. Mix until just combined and there are still a few flour pockets.
  • Add the date mixture and fold everything together until its a smooth batter.
  • Pour into the prepared tin and bake for 30-35 mins until a knife inserted into the center comes out with moist crumbs.

To make the toffee sauce:

  • Add the butter, treacle and sugars into a sauce pot on medium heat. Let it all dissolve, melt and bubble up.
  • Add the cream and take it off the heat. Stir and leave to cool.

Assemble:

  • Pour 1/4 of the sauce over the hot pudding and transfer back into the oven for 2-3 mins.
  • Take out and poke holes into the pudding with a knife, pour over another 1/4 th of the toffee sauce and leave it to sink into the pudding for a few minutes before serving.
  • Serve with more toffee sauce and whipping cream.

Notes

  • *If you want to steam the pudding check the write up above on how to do it.
  • You can also serve this with vanilla ice cream.