Dessert
Sticky Toffee Pudding Ultimate Made Easy
Sticky Toffee Pudding Ultimate Made Easy is a delicious Dessert dish that can be prepared in just a few simple steps....
⏱️
19 Min Prep
🔥
28 Min Cook
🍽️
5 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 mixing bowl, then stream in the boiling aqua over.
2
Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.
3
swirl around in the vanilla extract.
4
margarine and ground mix 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
swirl around the ground mix and bicarbonate of soda together and beat the eggs in a separate mixing bowl.
8
Beat the margarine and granulated sugar together in a large mixing bowl for a few mins until slightly buttery (the mixture will be grainy from the granulated sugar).
9
mix 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 ground mix, then half the whole milk, being careful not to overbeat.
11
Repeat until all the ground mix and whole milk is used.
12
swirl around the soaked dates into the pudding liquid base.
13
The swirl around may look a little curdled at this point and will be like a soft, thick liquid base.
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 margarine for the gravy in a medium saucepan with half the heavy cream.
16
Bring to the heat to boiling point over a medium bring to temperature, stirring all the time, until the granulated sugar has completely dissolved.
17
swirl around 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 char.
18
Take the pot 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 enjoy 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, stream in about half the gravy into one or two ovenproof serving dishes.
23
Sit the upturned puddings on the gravy, then stream in the rest of the gravy over them.
24
put a lid on with a loose tent of foil so that the gravy doesn’t smudge (no need to ice).
25
When ready to enjoy, 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
enjoy them on their own, or with heavy cream or custard.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
47 mins
47 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
28 minsTotal Time
47 minsMaster Chef
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