Sticky Toffee Pudding
British winter classic, dense date sponge soaked in dark toffee sauce, served warm with a generous pour of cold double cream.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C. Grease two 300ml ramekins. Combine 120g chopped dates with 160ml boiling water, stir in 0.5 tsp bicarbonate of soda, let foam and sit 10 minutes. Whisk together 120g flour, 1 tsp baking powder, 1 pinch salt. Beat 60g softened butter and 80g dark brown sugar 1–2 minutes until pale, beat in 2 eggs and 0.5 tsp vanilla.
Bake
Fold flour mixture into butter mixture alternately with soaked dates and liquid in two additions until smooth. Divide between ramekins and bake 25–30 minutes at 180°C until risen, golden, and a skewer comes out clean. While puddings bake, combine 60g butter, 100g dark brown sugar, 160ml cream, and 2 tsp treacle in a small pan.
Simmer
Heat sauce over medium heat 3–4 minutes, stirring constantly, until glossy, thickened, and deep amber in color.
Finish and plate
Skewer hot puddings all over. Pour half the hot sauce over each and let it soak in. Turn onto warm plates, pour remaining sauce over, and serve with cold double cream.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.