Name: Sticky Toffee Pudding Ultimate Made Simple
Prep time: 7 min
Cook time: 37 min
Total time: 44 min
Yield: 3 servings
Cuisine: British
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

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

Stone and chop the dates quite small, put them in a mixing bowl, then empty the boiling aqua over.

Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.

swirl around in the vanilla extract.

shortening and baking flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet.

toasty oven to 180C/fan 160C/gas 4.

While the dates are soaking, make the puddings.

combine the baking flour and bicarbonate of soda together and beat the eggs in a separate mixing bowl.

Beat the shortening 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).

empty in the eggs a little at a time, beating well between additions.

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.

Repeat until all the baking flour and whole milk is used.

swirl around the soaked dates into the pudding paste.

The combine may look a little curdled at this point and will be like a soft, thick paste.

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

Meanwhile, put the granulated sugar and shortening for the condiment dip in a medium saucepan with half the froth.

Bring to the heat to boiling point over a medium toasty, stirring all the time, until the granulated sugar has completely dissolved.

swirl around in the black treacle, turn up the toasty 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 overcook.

Take the cooking vessel off the toasty and beat in the rest of the froth.

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.

You can enjoy them now with the condiment dip drizzled over, but they’ll be even stickier if left for a day or two coated in the condiment dip.

To do this, empty about half the condiment dip into one or two ovenproof serving dishes.

Sit the upturned puddings on the condiment dip, then empty the rest of the condiment dip over them.

seal with a loose tent of foil so that the condiment dip doesn’t smudge (no need to ice).

When ready to enjoy, toasty oven to 180C/fan 160C/gas 4.

toasty the puddings through, still covered, for 15-20 mins or until the condiment dip is bubbling.

enjoy them on their own, or with froth or custard.

Sticky Toffee Pudding Ultimate Made Simple

7 Min Prep

37 Min Cook

3 Servings

Vegetarian

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Ingredients

Instructions

Recipe Information

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Master Chef

Sticky Toffee Pudding Ultimate Made Simple

7 Min Prep

37 Min Cook

3 Servings

Vegetarian

🔒 You've Reached Your Free Limit

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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