Sticky toffee pudding recipe
A good STP is the mark of any pub or restaurant, however you can also make it at home. You might also like to read about its complicated history.
Ingredients
- 200 g Light soft brown sugar
- 100 Double cream
- 150 g Butter
- 7.1 oz Light soft brown sugar
- 100 Double cream
- 5.3 oz Butter
- 7.1 oz Light soft brown sugar
- 100 Double cream
- 5.3 oz Butter
- 50 g Butter, softened, plus extra for greasing
- 175 g Dates, stoned and chopped
- 300 ml Cold water
- 1 tsp Bicarbonate of soda
- 175 g Caster sugar
- 2 Medium eggs
- 1 tsp Vanilla extract
- 175 g Self-raising flour, sifted
- 1.8 oz Butter, softened, plus extra for greasing
- 6.2 oz Dates, stoned and chopped
- 10.6 fl oz Cold water
- 1 tsp Bicarbonate of soda
- 6.2 oz Caster sugar
- 2 Medium eggs
- 1 tsp Vanilla extract
- 6.2 oz Self-raising flour, sifted
- 1.8 oz Butter, softened, plus extra for greasing
- 6.2 oz Dates, stoned and chopped
- 1.3 cups Cold water
- 1 tsp Bicarbonate of soda
- 6.2 oz Caster sugar
- 2 Medium eggs
- 1 tsp Vanilla extract
- 6.2 oz Self-raising flour, sifted
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 6
Step-by-step
- Preheat the oven to gas mark 4/180°C/fan oven 160°C/ Grease an 18cm (7in) square cake tin and set aside
- Place the dates in a pan with the water and bring to the boil. Reduce the heat and simmer for 2 minutes, then remove from the heat. Stir in the bicarbonate of soda and set aside
- Beat the butter until it's creamy, then beat in the sugar until fluffy. Beat in the eggs, a little at a time, until smooth, then stir in the vanilla extract. Sift in the flour and fold to combine. Fold in the dates and their liquid.
- Pour the pudding batter into the tin and bake for 30 minutes or until firm and risen.
- Meanwhile, make the sauce by placing all the sauce ingredients in a pan and bringing to the boil, stirring frequently. Simmer for 5 minutes.
- Preheat the grill to high. Pour half of the sauce over the pudding to evenly coat it, then grill for 2-3 minutes or until it's bubbling and just browned. Divide the pudding into 6 and serve with the remaining and a scoop of vanilla ice cream.
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