Hi everyone and welcome back to my baking blog…
This time I shall be showing you have to make a sticky toffee pudding, a classic British pudding choice. It is quite similar to the sticky toffee cake that I have made previously but this time more traditional. This recipe makes enough for 8 portions and makes lots and lots of toffee sauce!
160g dates, roughly chopped
150ml boiling water
1tsp vanilla extract
90g soft spread
150g soft brown sugar
2tbsp black treacle
175g SR flour
1tsp bicarbonate of soda
1tsp mixed spice
100ml whole milk
225g light brown sugar
100g soft spread
275ml double cream
1tbsp black treacle
1.Place the dates into a large mixing bowl with the boiling water and leave for 30 minutes, until cool. Then using a fork, mash them up until a rough pulp is formed. Stir in the vanilla and leave to one side.
2.Preheat the oven to 170°C/gas mark 3. Grease a 1.2L ovenproof dish (mine was an oval pyrex dish).
3.While the dates are soaking, use an electric hand mixer to combine the butter and sugar until light and creamy.
4.Add the eggs one at a time, mixing thoroughly after each addition. Beat in the treacle.
5.In another mixing bowl, sieve the flour, bicarbonate of soda and mixed spice together. Measure out the milk into a measuring jug.
6.Fold in the third of the flour to the creamy mixture, then a third of the milk. Repeat until all the flour and milk are added.
7.Stir in the dates with the liquid – don’t worry if the mixture looks like it has curdled.
8.Pour the mixture into the prepared dish and bake in the oven for 55-1 hour or until well risen and a skewer comes out clean. I recommend covering with foil after 40 minutes to avoid burning the top as the middle finishes cooking.
9.Once out of the oven, leave to cool on a wire rack.
10.To make the toffee sauce, put the sugar, butter and half the cream into a medium sized saucepan. Heat on a low setting until the sugar dissolves, then turn up the heat, add the treacle and cook for 2-3 minutes stirring continuously. Then add the remaining cream and remove from the heat and pour into a jug.
11. Leave the pudding to cool for 20 minute, then skewer all over the top of the pudding and pour half the toffee sauce over. Leave for another 15 minutes and serve with the warm toffee sauce drizzled on the top.
12.If you make the pudding in advance (like I did), reheat at 170°C/gas mark 3 for 20-25 minutes and reheat the sauce in the microwave for a few minutes.
I really hope you enjoy this, mine was finished very quickly!