Making one of my favourite British dessert: the Sticky Toffee Pudding! I received a cooking at home kit from Hawksmoor during lockdown that contained a serving of their sticky toffee pudding, which y the way is my favourite in London so I decided to recreate at home. Turns out, it’s super easy to make. The key ingredients of a sticky toffee pudding are dates and lots of brown sugar to create that indulgent sticky caramel taste.
I found that after baking the sponge, you should soak it in the sugar syrup (preferably overnight) to really get the best result. This is one of those desserts which I would strangely suggest to serve it by re-heating in the microwave for about 2 minutes before serving, it makes the sponge extra moist and warm!
This was super fun to make and also a sure hit at every dinner party I’ve brought it to. I used individual moulds to recreate the look of the sticky toffee pudding usually served at restaurants. However, you can also make it as a tray bake as well and even do a recomposed one from crumbs as I show on my tutorial video as well. Enjoy!!
Sticky Toffee Pudding
Ingredients
Sponge
- 125 g chopped dates
- 3 g bicarbonate of soda
- 200 ml hot water
- 60 g unsalted butter
- 60 g light muscavado sugar
- 60 g dark muscavado sugar
- 1 egg
- 220 g flour
- 4 g baking powder
- 1 pinch salt
Toffee Sauce
- 90 g dark muscavado sugar
- 30 g light muscavado sugar
- 125 g unsalted butter
- 125 g double cream
- 1 pinch of salt
- + Clotted cream or vanilla ice cream to serve
Instructions
- Preheat your oven to 170°C/325°F/gas 3.
- In a pan, add the chopped dates, bicarb of soda and water, boil for 7-8 minutes, stirring frequently, until very dark. Take off the heat and set aside.
- Mix butter with both light and dark muscavado sugars.
- Mix in the egg, followed by the flour, baking powder and a pinch of salt.
- Add in the date mixture
- Throughly grease your pudding tins and pour the mix evenly into them. Cook in the oven for around 25 minutes, until risen and cooked through.
- Remove from the oven and cool in the tins before turning out.
- Meanwhile, make the toffee sauce. In a saucepan, gently heat together all the sauce ingredients. Once the butter and sugar have melted, turn up the heat and gently simmer for 5 minutes.
- Turn off the heat, and leave to cool a little before serving.
- Serve the puddings with the warm toffee sauce and a generous dollop of clotted cream.
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