Sticky Toffee Pudding

  • 170g dates, stones removed and roughly chopped
  • 1 tsp bicarbonate of soda
  • 55g butter, softened
  • 170g caster sugar
  • 2 large eggs
  • 170g self-raising flour, sifted
  • ½ tsp vanilla essence
  • For the Sauce
  • 200g soft light brown sugar
  • 6 tbsp double cream
  • 125g butter
  • ½ tsp vanilla essence

The ultimate comfort food! This pud is a rich, moist cake made studded with soft dates which is drenched in toffee sauce at the end of cooking. No pub lunch or Sunday roast is complete without a large helping of Sticky Toffee Pudding to finish the meal. Smother it in cream, ice cream or custard, with extra toffee sauce for good measure.

1. Place the dates in a saucepan with 284ml cold water. Bring to the boil then remove from the heat and stir in the bicarbonate of soda. Leave to stand for 20 minutes.

2. Preheat the oven to 180°C. Grease and line the base of either an 18cm square loose-bottomed tin or a 20cm spring-form round tin.

3. Cream the butter and sugar together in a Kenwood mixer. Beat in the eggs one at a time. Fold in the flour then stir in the dates and their liquid and the vanilla essence.

4. Pour the mixture into the prepared tin and bake for 30-40 minutes until golden and springy when gently pressed in the centre.

5. For the sauce mix the sugar, cream, butter and vanilla together in saucepan. Bring to the boil and simmer for 3 minutes, stirring occasionally. Stir in the vanilla essence.

6. Pour a little sauce over the pudding then put it back in the oven for a few minutes until golden brown. Serve the pudding drizzled with the remaining sauce.

Recipe courtesy of Miranda Gore Brown

Recipe courtesy of Kenwood's Around the World in 80 Plates

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