The Ultimate Sticky Toffee Pudding
A classic British sticky toffee pudding delivers rich flavor, topped with a luscious caramel sauce.
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Instructions
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Start boiling water for dates; preheat oven to 325 F (160 C).
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Butter and flour an 8x8x2.5-inch baking tin.
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Place chopped dates in a bowl, cover with boiling water, and soak for 20 minutes; stir in vanilla extract once softened.
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Sieve flour and bicarbonate of soda into a large bowl.
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In a separate bowl, cream butter and sugar until light, then gradually beat in eggs.
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Stir treacle into the butter mixture.
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Alternately fold in the sieved flour and milk in three additions until combined.
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Stir in the softened dates, including any liquid.
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Pour the batter into the prepared tin and bake for 45-50 minutes, until the sponge is firm.
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Cool the pudding in the tin for 10 minutes before removing.
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For the sauce, melt butter, sugar, and half the cream in a saucepan over medium heat; bring to a boil, stirring until sugar dissolves.
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Add treacle, then bubble for 2 minutes.
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Remove from heat, cool 1 minute, then stir in the remaining cream.
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Serve individual portions of pudding drizzled with generous amounts of warm sauce, with custard or ice cream if desired.