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Sticky Toffee Pudding

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I was given a kilogram of Saudi dates to use and this is a recommendation from from a friend to try

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Ingredients

  • Toffee Sauce:
  • 1 pkt pitted and chopped dates (I am guessing it calls for 254grams)
  • 3 cups boiling water
  • 3 teaspoons baking soda
  • 3 teaspoons vanilla extract
  • 690 g all-purpose flour
  • 3 teaspoons baking powder
  • 175 g butter, softened
  • 280 g granulated sugar
  • 3 large eggs, lightly beaten
  • 135 g butter
  • 200 g firmly packed brown sugar
  • 90 ml double cream

Details

Preparation time 20mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 350*F (175*C).

Lightly grease a 11 x 7-inch baking pan and set aside.

Place the dates in a bowl and cover with the boiling water; mix in the baking soda and vanilla; set aside.

Whisk the flour and baking powder together in a small bowl; set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and beat well. Stir in the flour mixture and mix well; then add the date mixture.

Transfer batter to prepared baking pan, spreading out evenly. Bake for 40 minutes.

To make the toffee sauce, melt the butter in a small saucepan and add the sugar and cream. Simmer gently for 3 minutes.

After the pudding is cooked, poke the top with the tines of a serving fork and pour the sauce on top. Place under a hot broiler until it bubbles. Take care, as it burns easily.

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