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Sticky toffee pudding
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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.
First published in 2015
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Ingredients
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Imperial
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
SAVE RECIPE
Equipment
- Greaseproof paper
Method
1
Preheat the oven to 190°C/gas mark 5. Line a 20cm loose bottom cake tin with greaseproof paper
2
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
3
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
4
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
5
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
6
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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