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Ultimate sticky toffee pudding

 


Method 1

Ingredients

For the pudding

225g whole medjool dates

175ml boiling water

1 tsp vanilla extract

175g self-raising flour

plus extra for greasing

1 tsp bicarbonate of soda

2 eggs

85g butter

softened, plus extra for greasing

140g demerara sugar

2 tbsp black treacle

100ml milk

cream

or custard to serve (optional)

For the toffee sauce

175g light muscovado sugar

50g butter

cut into pieces

225ml double cream

1 tbsp black treacle

step 1

Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.

step 2

Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.

step 3

Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.

step 4

While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.

step 5

Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.

step 6

Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.

step 7

Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.

step 8

Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.

step 9

Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.

step 10

Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.

step 11

Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the double cream.

step 12

Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.

step 13

You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.

step 14

Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).

step 15

When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.

RECIPE TIPS

FREEZING

If you don’t want to eat the puddings all at once, freeze a few in an ovenproof dish with some of the sauce. Thaw for a few hours and reheat as in step 15.

Method 2

🍰 Ultimate Sticky Toffee Pudding Recipe

✅ Serves: 6–8

⏱ Total Time: ~1 hour

🔸 Ingredients

For the sponge:

225g (1½ cups) pitted Medjool dates, chopped

1 tsp baking soda

250ml (1 cup) boiling water

85g (6 tbsp) unsalted butter, softened

175g (¾ cup + 2 tbsp) light brown sugar

2 large eggs

1 tsp vanilla extract

200g (1⅔ cups) self-raising flour

Pinch of salt

Optional: 1 tsp molasses or treacle for deeper flavor in the sponge

For the toffee sauce:

200g (1 cup) light brown sugar

200ml (¾ cup + 1 tbsp) heavy cream (double cream)

100g (7 tbsp) unsalted butter

1 tbsp treacle or golden syrup (for deeper flavor)

Pinch of salt

Optional: 1 tsp vanilla extract or splash of brandy/rum for a twist

🔪 Instructions

🧁 Make the sponge:

Prep the dates:

Put chopped dates in a bowl, pour over the boiling water, and stir in the baking soda. Let sit for 10–15 minutes to soften. Mash slightly with a fork (leave some chunks for texture).

Cream butter & sugar:

In a large bowl, cream the butter and brown sugar until pale and fluffy.

Add eggs & vanilla:

Beat in eggs one at a time, then mix in the vanilla extract.

Combine flour & date mixture:

Fold in half the flour, then the date mixture, then the rest of the flour and a pinch of salt. Mix until just combined.

Bake:

Preheat oven to 180°C / 350°F (160°C fan).

Grease a baking dish (~20x20cm / 8x8") or individual ramekins.

Pour in batter and smooth the top.

Bake for 30–35 mins or until risen and springy (a skewer should come out clean).

🍯 Make the toffee sauce:

In a saucepan over medium heat, combine butter, brown sugar, cream, and treacle.

Stir until butter melts and sugar dissolves.

Let it bubble gently for 3–4 minutes until thickened slightly.

Stir in vanilla or optional alcohol, and a pinch of salt.

🥄 To serve:

Poke holes in the warm pudding and pour over half the sauce.

Let it soak in for 10 mins.

Serve warm with extra sauce, and optionally vanilla ice cream, custard, or whipped cream.

🔥 Tips for the Ultimate Version:

Use Medjool dates for the richest flavor.

For a deeper, almost smoky flavor, add a spoon of black treacle or a splash of bourbon to the sauce.

For extra decadence, serve in ramekins and invert before serving for a restaurant-style look.



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