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Easy Sticky Toffee Pudding with Toffee Sauce
A springy date sponge served with a rich treacle toffee sauce and vanilla ice cream.
Baking
Vegetarian
Dessert
Sticky Toffee Pudding
Estimated Nutrition
Calories
951.4
kcal / serving
7611.2 kcal total
Carbs
115.1
g
per serving
920.8 g total
Fat
53.2
g
per serving
425.6 g total
Protein
6.8
g
per serving
54.4 g total
Cook Time
25
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
5
tbsp
Demerara Sugar
for coating the moulds
0.5
tsp
Vanilla Extract
175
g
Dark Muscovado Sugar
1.5
tsp
Golden Syrup
1.5
tsp
Black Treacle
200
g
Self-Raising Flour
1.5
tsp
Bicarbonate Of Soda
175
g
Demerara Sugar
for the sauce
1
tbsp
Golden Syrup
for the sauce
1
tbsp
Black Treacle
for the sauce
Dairy
50
g
Butter
softened, plus extra for greasing
2
piece
Eggs
free-range
500
ml
Double Cream
for the sauce
175
g
Butter
for the sauce
1
scoop
Vanilla Ice Cream
to serve
Fruits
200
g
Dates
pitted
Method
1
Preheat the oven to 190°C.
2
Butter eight small pudding basins and coat evenly with demerara sugar before placing on a baking tray.
3
Boil 200g dates in 250ml water and simmer for 3 minutes.
4
Stir vanilla extract into the date mixture after removing from heat.
5
Blend the date mixture with a stick blender until thick.
6
Beat 50g butter and muscovado sugar together in a bowl until smooth.
7
Mix in golden syrup, treacle, and flour.
8
Add eggs one at a time, stirring well after each addition.
9
Combine bicarbonate of soda with the date mixture and beat into the flour base.
10
Fill the prepared basins two-thirds full with the mixture.
11
Bake for 20 minutes until the puddings are well-risen.
12
Whisk cream, sugar, butter, syrup, and treacle in a saucepan over gentle heat until melted.
13
Serve the pudding warm with sauce and ice cream.