Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 200g Medjool dates, pitted and chopped; 200ml boiling water; 1 tsp bicarbonate of soda; 175g self-raising flour; 175g butter; 175g dark brown sugar; 3 eggs; 300ml double cream; 150g dark brown sugar for sauce; 100g butter for sauce

United Kingdom

Invented at the Sharrow Bay Hotel in Ullswater in the 1970s. Now the most ordered British dessert worldwide.

The greatest British pudding — a moist date sponge drenched in warm toffee sauce, served with vanilla ice cream. Invented in the Lake District in the 1970s.

Authentic United Kingdom Sticky Toffee Pudding recipe

Prep

20 mins

Cook

25 mins

Difficulty

Medium

Calories

495 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

200gMedjool dates, pitted and chopped

200mlboiling water

1 tspbicarbonate of soda

175gself-raising flour

175gbutter

175gdark brown sugar

3eggs

300mldouble cream

150gdark brown sugar for sauce

100gbutter for sauce

Method

Soak dates in boiling water with bicarb for 10 minutes.

Beat butter and sugar. Add eggs. Fold in flour and date mixture.

Bake in buttered tins at 180°C for 20-25 minutes.

Make sauce: melt butter and sugar, add cream, simmer 3 minutes.

Pour warm sauce over. Serve with ice cream.

Chef's Tip

The sauce should be poured over twice — once when the pudding comes out, and again when serving.

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Sticky Toffee Pudding

Ingredients

Method

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