Sticky Toffee Pudding Recipe - Great British Chefs

Dessert
easy
8
1 hour 25 minutes

PT1H25M

This sticky toffee pudding recipe from Galton Blackiston is gloriously simple. Serve this classic self saucing dessert with crème fraiche or ice cream for an extra dimension.

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Ingredients

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Sticky toffee pudding

110g of unsalted butter, softened
175g of light brown sugar
4 eggs, beaten
225g of self-raising flour, sifted
1 tsp bicarbonate of soda
2 tsp Camp coffee
225g of dates, stoned and chopped
275ml of water, boiling

Butterscotch sauce

125g of butter
175g of muscovado sugar
70g of double cream

To serve

1 tub of vanilla ice cream

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Greaseproof paper

Preheat the oven to 190°C/gas mark 5. Line a 20cm loose bottom cake tin with greaseproof paper

Use a wooden spoon or food mixer whisk to cream the butter and sugar. Slowly add the beaten eggs until combined and carefully fold in the sieved flour and set aside

175g of light brown sugar
4 eggs
225g of self-raising flour

Meanwhile, mix together the bicarbonate of soda and Camp coffee and pour this over the dates, followed by the boiling water. Mix well, allow to cool for 10 minutes and then pour into the creamed pudding mixture

1 tsp bicarbonate of soda
2 tsp Camp coffee
275ml of water
225g of dates

Bring together to create a very runny batter. Pour into the prepared cake tin and bake for 1 hour 15 minutes, or until springy to the touch

1 tub of vanilla ice cream

While the pudding is baking, make the butterscotch sauce. Combine the butter and sugar in a small pan and place on a low heat. Stir to dissolve and combine, then mix in the cream to finish. Keep warm

125g of butter
175g of muscovado sugar
70g of double cream

Cut the pudding into 8 equal-sized portions, warm through in the microwave if necessary and serve with the hot butterscotch sauce and vanilla ice cream. You can also serve with fresh cream or crème fraîche

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Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.