Sticky Toffee Pudding
Jan. 21, 2025
We had great success with our sticky toffee pudding as a Christmas Day dessert. It’s a hybrid of a recipe by Jamie Oliver, one that we found in a gluten free cookbook, and one for a make-ahead pudding by the hairy bikers.
Ingredients
Pudding
- 200-250g chopped dates
- 200ml boiling water (or tea)
- 100g softened unsalted butter
- 1 teaspoon of bicarbonate of soda
- 170g sugar (85g golden caster, 50g light soft brown, 35g dark soft brown)
- 170g self-raising flour
- 1/2 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 2 eggs (room temperature)
Sauce
- 110g unsalted butter
- 110g sugar (half light soft brown sugar, half dark soft brown sugar)
- 140ml double cream
Method
Pudding
- Soak the chopped dates in the boiling water with the bicarbonate of soda for 30 minutes.
- Mash the dates with a fork.
- Cream the butter and sugar.
- Add the eggs and flour and spices.
- Mix the dates in to the batter and spoon into a greased baking dish.
- Cook for 45 minutes at 180˚C. Check with a skewer and if it comes out with batter on, return to the oven for 5-10 minutes.
Sauce
- Add all the ingredients to a small pan and cook together on a low heat. Stir gently initially.
Notes
- Make sure you remove the stones from your dates!
- We did this as a make-ahead for Christmas day. When we made the sauce at the same time as we made the sponge and poured about a third over the top. We let it all cool before storing in the fridge. We reheated for about 20 minutes at 180˚C and microwaved the sauce.
- It’s very nice (but also incredibly over-indulgent!) served with vanilla ice cream.
- The reason for using a mixture of sugars is both for the colour (more dark sugar makes for a more appealing toffee sauce) and for the overall toffee/caramel taste of the pudding. You can change the ratios here to suit your own tastes.
- It’s a fairly lenient recipe so don’t get too hung up on exact quantities.