Ingredients
Sponge Ingredients
- Finely Chopped Dates pre-pitted is advisable and will save you a task!, 200 grams (about 7 oz)
- Hot Water 175 ml (¾ cup)
- Bicarbonate of Soda/Baking Soda 1 teaspoon
- Unsalted butter 60 grams for the sponge (about half a U.S stick of butter) and 10 grams just for the pan
- Dark Muscovado Sugar/Dark Brown Sugar 80 grams (about 2.8 oz or ⅓ cup and 1 ¼ tbsp)
- Treacle 1 tbsp
- Eggs 2 medium
- Plain White Flour/All-Purpose Flour 150 grams (about 1 cup)
Toffee Sauce Ingredients
- Dark Muscovado Sugar/Dark Brown Sugar 200 grams (about 1 cup)
- Unsalted Butter 120 grams (about one U.S. stick of butter)
- Double Cream or Heavy Cream 240 ml (about 1 cup)
- Treacle 2 tbsp
Instructions
For the pudding:
- Preheat your oven to 180°C (360°F). While you’re waiting for it to heat, butter your baking tin and line the base with your greaseproof paper. As its name suggests, Sticky Toffee Pudding is notorious for sticking to cooking apparatus, so this part is important!
- Put your dates in a bowl and cover them with the hot water and bicarbonate of soda, and leave to soak. Soak them until the water is cool and your dates have softened.
- In one of your other mixing bowls, with a hand mixer, cream your butter and sugar together until the paste is pale and creamy.
- Add in your eggs one at a time and mix well after each addition. Add the treacle and mix. Then, add the date mixture and mix again. Finally, fold in your flour.
- Pour your mixture into the tin and bake for 30-35 minutes (or until springy to the touch). Always “stick” the middle with a knife or toothpick. Once it comes out clean, your sponge is perfectly baked and ready for the toffee sauce.
Sticky toffee sauce
- To make the sauce, use a large and heavy-bottomed pan (to prevent burning or scorch marks). Add the butter, melt it for a couple of minutes, and add the sugar. Heat over a medium temperature, stirring occasionally until the sugar has fully dissolved. Add the black treacle. Do not leave your sauce unattended during the cooking process.
- Continue to gently boil the sugar until it becomes dark brown (toffee-colored, funnily enough!).
- Turn off the heat and slowly pour in your cream, stirring continuously. Gently heating your cream prior to pouring will lessen the chance of crystallization.
Pour the sauce over the pudding
- Finally, pour your toffee sauce over the sponge, let it sit, and your sticky toffee pudding is ready to serve.
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