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Desserts

Sticky Toffee Pudding

The Quirky Foodster Team

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20 minutes
Prep
35 minutes
Cook
6
Servings

Ingredients

  • 200 g (1 1/4 cups) Pitted dates, chopped
  • 1 tsp Bicarbonate of soda
  • 250 ml (1 cup) Boiling water
  • 80 g (5 1/2 tbsp) Butter, softened
  • 150 g (3/4 cup packed) Dark brown sugar
  • 2 Eggs
  • 200 g (1 3/4 cups) Self-raising flour
  • 200 ml (3/4 cup + 2 tbsp) Double cream
  • 3 tbsp Golden syrup

Method

  1. Preheat the oven to 180°C (350°F) and grease a baking dish.
  2. Place the chopped dates in a bowl, sprinkle over the bicarbonate of soda, and pour over the boiling water; let stand for 10 minutes.
  3. Cream together 80 g of the butter and half the brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then fold in the self-raising flour.
  5. Stir in the softened date mixture, including its soaking liquid, until fully combined into a loose batter.
  6. Pour the batter into the prepared baking dish and bake for 30 to 35 minutes until risen and a skewer inserted comes out clean.
  7. While the pudding bakes, make the toffee sauce: combine the remaining brown sugar, double cream and golden syrup in a small saucepan.
  8. Heat gently, stirring, until the sugar dissolves, then simmer for 3 to 4 minutes until slightly thickened.
  9. Prick the warm baked pudding all over with a skewer and pour half the toffee sauce over it, letting it soak in.
  10. Serve warm, sliced into portions, with the remaining toffee sauce poured over the top.

Introduction: A moist sponge made with dates and drenched in a rich toffee sauce, sticky toffee pudding rose to national popularity in England from the mid-20th century, closely associated with restaurants in the Lake District, and remains one of the country’s most beloved desserts.

Cultural Background: A moist sponge made with dates and drenched in a rich toffee sauce, sticky toffee pudding rose to national popularity in England from the mid-20th century, closely associated with restaurants in the Lake District, and remains one of the country’s most beloved desserts.

Storage: Store covered in the refrigerator for up to 3 days, with the sauce kept separately if possible.

Reheating: Reheat individual portions in a microwave for 30 to 45 seconds, or in an oven at 160°C (320°F) for about 10 minutes, with extra sauce warmed separately.

Tips: Soaking the dates in boiling water with bicarbonate of soda softens them and helps break them down into the batter for a moist crumb. Pouring some of the warm sauce over the pudding straight from the oven lets it soak in for extra stickiness.

Variations: Vanilla ice cream or clotted cream is a classic accompaniment. A pinch of ground ginger or mixed spice can be added to the batter for extra warmth. Individual puddings can be baked in small ramekins for a more elegant presentation. This dessert contains eggs and dairy; a vegan version can be made using plant-based butter, a flax egg and coconut cream in the sauce, producing a similar moist, sticky result, though it departs from the traditional recipe.

Nutrition: Calories: 480 kcal | Protein: 6 g | Carbs: 62 g | Fat: 24 g

FAQs:

Q: Why do I need bicarbonate of soda with the dates?
A: It helps soften and break down the dates quickly while soaking, and also slightly darkens and deepens their flavour, contributing to the pudding’s rich, moist texture.

Q: Can sticky toffee pudding be made ahead?
A: Yes, the sponge can be baked a day ahead and gently reheated with fresh warm sauce, and it also freezes well for up to 2 months.

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