Sticky Toffee Pudding

About This Recipe

Sticky toffee pudding is the crown jewel of British comfort desserts. Despite its regal status, it is a relatively modern invention, popularised in the Lake District in the 1970s by Francis Coulson at the Sharrow Bay Hotel. The sponge is made with blended Medjool dates that give it an extraordinarily moist, almost fudge-like texture. The toffee sauce — a lavish combination of butter, brown sugar and cream — is made separately and poured over at two stages: once hot from the oven, and again generously when serving. The result is a pudding that is simultaneously feather-light and indecently rich.

Ingredients

Serves 6

• 200 gMedjool dates(pitted and roughly chopped)
• 200 mlboiling water
• 1 teaspoonbicarbonate of soda
• 85 gunsalted butter(softened, for the sponge)
• 140 glight brown sugar(for the sponge)
• 2large eggs
• 175 gself-raising flour
• 200 glight brown sugar(for the toffee sauce)
• 200 mldouble cream
• 100 gunsalted butter(for the toffee sauce)

Instructions

1. 1

   Soak the dates

   Place the chopped dates in a bowl. Pour over the boiling water and stir in the bicarbonate of soda — it will fizz. Leave to soak for 10 minutes, then blend to a smooth purée with a stick blender.

2. 2

   Make the sponge batter

   Preheat the oven to 180°C (160°C fan). Grease a 20 cm square baking tin. Beat the softened butter and light brown sugar together until pale and fluffy, about 3 minutes. Beat in the eggs one at a time. Fold in the flour, then stir in the date purée until combined.

3. 3

   Bake the sponge

   Pour the batter into the prepared tin and bake for 25–30 minutes until a skewer inserted in the centre comes out clean. The sponge should be springy to the touch.

4. 4

   Make the toffee sauce

   While the sponge bakes, combine the brown sugar, double cream and butter for the sauce in a saucepan. Heat gently, stirring, until the butter melts and the sugar dissolves. Bring to a simmer and cook for 3–4 minutes until slightly thickened and glossy.

5. 5

   Soak the pudding

   As soon as the sponge comes out of the oven, poke it all over with a skewer. Pour about one-third of the hot toffee sauce over the top, allowing it to seep into the holes. Leave for 5 minutes.

6. 6

   Serve

   Cut into portions and plate. Reheat the remaining sauce until just warm and pour generously over each serving. Accompany with vanilla ice cream, clotted cream or pouring cream.

Variations

• •

  Sticky toffee pudding with whisky sauce: add a tablespoon of whisky to the toffee sauce.

• •

  Gingerbread sticky toffee pudding: add 1 teaspoon of ground ginger and ½ teaspoon of mixed spice to the sponge batter.

• •

  Salted caramel version: add a generous pinch of flaky sea salt to the toffee sauce.

Storage

The sponge keeps wrapped for 3 days and reheats well in the microwave. Toffee sauce keeps refrigerated for 1 week.

Frequently Asked Questions