Sticky toffee pudding - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the pudding
- 150 g Dates
- 125 ml Tea
- 375 g Golden syrup
- 75 g Butter (unsalted)
- 150 g Unrefined light muscovado sugar
- 3 Egg(s) (free range)
- 150 g Plain white flour
- 1½ tsp Baking powder
For the chocolate toffee sauce
- 200 g Butter (unsalted)
- 200 g Unrefined dark muscovado sugar
- 200 ml Double cream
- 100 g Dark chocolate
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of 6 dariole moulds.
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2
Soak the dates in tea and set aside.
For this step you'll need:
- 150g Dates
- 125ml Tea
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3
In a bowl add the butter, sugar and golden syrup. Whisk together until well combined and smooth.
For this step you'll need:
- 75g Butter (unsalted)
- 150g Unrefined light muscovado sugar
- 375g Golden syrup
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4
Add in the eggs one at a time, whisking all the time.
For this step you'll need:
- 3 Egg(s) (free range)
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5
Fold in sifted flour and baking powder with a spatula. Drain the dates and add into the mixture.
For this step you'll need:
- 150g Plain white flour
- 1½tsp Baking powder
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6
Fill each Dariole mould with 1 tbsp of golden syrup and fill up to 3/4 high with the date mixture.
For this step you'll need:
- 6 tbsp Golden syrup
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7
Place the moulds onto a baking tray and bake for 25-30 minutes or until cooked. Check by inserting a skewer and if it comes out clean, it is cooked. Leave to rest for 2 minutes. Turn out the puddings and serve warm with the chocolate toffee sauce.
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8
For the chocolate toffee sauce: In a saucepan add the sugar, cream and butter. Bring to the boil and simmer, stirring until all melted and the mixture is smooth and thickened slightly. Remove from the heat and leave to cool for 10 minutes before adding the dark chocolate and stir until melted.
For this step you'll need:
- 200g Unrefined dark muscovado sugar
- 200ml Double cream
- 200g Butter (unsalted)
- 100g Dark chocolate