Gastronomixs

Sticky toffee pudding

A gorgeously sticky and fluffy date pudding that is a classic in English cuisine and which is often served with a delicious creamy caramel sauce.

Sticky toffee pudding

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Ingredients

450

g

dates, pitted

350

ml

water

350

g

self-raising flour

2

tsp

vanilla extract

5

g

baking powder

4

 

eggs

170

g

butter, at room temperature

280

g

cane sugar

4

tbsp

molasses sugar

200

ml

milk

175

g

cane sugar

110

g

butter

225

g

whipping cream

2

tbsp

molasses sugar

Preparation method

  • Boil the water and pour over the pitted dates. Soak for 20 minutes.
  • Place the soaked dates with the soaking liquid and vanilla extract in a food processor and blend to a fine paste.
  • Sieve the flour and the baking powder together into a mixing bowl.
  • Beat together the 170g of butter with the 280g of cane sugar until light and fluffy.
  • Add the eggs a little at a time.
  • Fold the flour into the mixture.
  • Next fold the date paste, milk, and 4 tablespoons of molasses sugar into the batter.
  • Grease twelve baking moulds with a diameter of 8cm with a little melted butter.
  • Pour the batter into the moulds.
  • Bake the cakes in an oven at 170°C for 20 minutes.
  • Cool the cakes for two minutes in the moulds, then turn out and allow to cool further on a cooling rack.
  • For the sauce, melt 110g of butter with 175g of cane sugar, 2 tablespoons molasses sugar, and half of the cream until the sugar has dissolved.
  • Allow the sauce to cool for two minutes.
  • Stir the remaining cream through the sauce.

Serving suggestions

  • Serve as a cake with coffee or as a friandise in a smaller version.
  • As part of a composition with caramel crisp and spiced ice cream.

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