Dessert
Homemade Sticky Toffee Pudding Ultimate
If you enjoy authentic Homemade Sticky Toffee Pudding Ultimate cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
15 Min Prep
🔥
26 Min Cook
🍽️
3 Servings
🥗
Vegetarian
Ingredients
- 225g Medjool dates
- 175ml Boiling water
- 1 tsp vanilla extract
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 2 eggs
- 85g butter
- 140g demerara sugar
- 2 tbsp black treacle
- 100ml milk
- 1 scoop ice cream
- 175g muscovado sugar
- 50g butter
- 225ml double cream
- 1 tbsp black treacle
Instructions
1
Stone and chop the dates quite small, put them in a container, then empty the boiling liquid over.
2
Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.
3
mix gently in the vanilla extract.
4
shortening and baking flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet.
5
bring to temperature oven to 180C/fan 160C/gas 4.
6
While the dates are soaking, make the puddings.
7
toss together the baking flour and bicarbonate of soda together and beat the eggs in a separate container.
8
Beat the shortening and granulated sugar together in a large container for a few mins until slightly heavy (the mixture will be grainy from the granulated sugar).
9
toss in the eggs a little at a time, beating well between additions.
10
Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the baking flour, then half the whole milk, being careful not to overbeat.
11
Repeat until all the baking flour and whole milk is used.
12
mix gently the soaked dates into the pudding mixture.
13
The toss together may look a little curdled at this point and will be like a soft, thick mixture.
14
Spoon it evenly between the tins and oven-cook for 20-25 mins, until risen and firm.
15
Meanwhile, put the granulated sugar and shortening for the gravy in a medium saucepan with half the heavy cream.
16
Bring to the bring to a bubble gently over a medium bring to temperature, stirring all the time, until the granulated sugar has completely dissolved.
17
mix gently in the black treacle, turn up the bring to temperature slightly and let the mixture bubble away for 2-3 mins until it is a heavy toffee colour, stirring occasionally to make sure it doesn’t scorch.
18
Take the skillet off the bring to temperature and beat in the rest of the heavy cream.
19
Remove the puddings from the oven.
20
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.
21
You can present them now with the gravy drizzled over, but they’ll be even stickier if left for a day or two coated in the gravy.
22
To do this, empty about half the gravy into one or two ovenproof serving dishes.
23
Sit the upturned puddings on the gravy, then empty the rest of the gravy over them.
24
seal with a loose tent of foil so that the gravy doesn’t smudge (no need to ice).
25
When ready to present, bring to temperature oven to 180C/fan 160C/gas 4.
26
mildly hot the puddings through, still covered, for 15-20 mins or until the gravy is bubbling.
27
present them on their own, or with heavy cream or custard.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
41 mins
41 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
26 minsTotal Time
41 minsMaster Chef
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