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Sticky Toffee Pudding and Custard

A classic British dessert featuring a moist date sponge topped with rich toffee sauce and served with homemade custard.

Baking Vegetarian Dessert British

Estimated Nutrition

Calories

607.8

kcal / serving

4862.5 kcal total

Carbs

59.8g

per serving

478.6 g total

Fat

39.1g

per serving

312.4 g total

Protein

6.8g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Soft Brown Sugar

null

tsp

Bicarbonate Of Soda

null

200

Self-Raising Flour

null

Caster Sugar

null

100

Soft Dark Brown Sugar

for sauce

Demerara Sugar

for sauce

Dairy

Unsalted Butter

softened

piece

Eggs

free-range

200

Double Cream

for custard

150

Full-Fat Milk

null

piece

Egg Yolks

free-range

300

Double Cream

for sauce

Fruits

275

Dried Dates

stones removed, chopped

NutsSeeds

piece

Vanilla Pod

split, seeds scraped out

Method

Preheat the oven to 180°C and line a loaf tin with greaseproof paper.

Blend the brown sugar and butter in a food processor until fluffy.

Gradually incorporate the eggs one at a time into the mixture.

Simmer dates in water for 6-8 minutes until broken down and water evaporates.

Stir in bicarbonate of soda until dissolved and let cool slightly.

Blend the date mixture into the cake batter until pureed.

Transfer batter to a bowl and fold in the flour.

Bake in the loaf tin for 30-40 minutes until a skewer comes out clean.

Boil 200ml cream, milk, and vanilla, then infuse for 15 minutes.

Beat egg yolks and caster sugar until pale and fluffy.

Whisk the warm milk mixture into the egg mixture continuously.

Strain into a pan and stir over low heat until thickened.

Boil the sauce sugars and 300ml cream in a pan until smooth.

Slice the pudding into eight pieces and soak in toffee sauce for 5 minutes.

Serve pudding slices drizzled with warm custard.

made with
a toodle. project