The ultimate sticky toffee pudding — individual date sponges drenched in a rich treacle-toffee sauce, even stickier if left a day or two. A truly indulgent British dessert.
- 225g Medjool Dates
- 175ml Boiling Water
- 1 tsp Vanilla Extract
- 175g Self-Raising Flour
- 1 tsp Bicarbonate Of Soda
- 2 Eggs
- 140g Demerara Sugar
- 100ml Milk
- 1 scoop Ice Cream
- 175g Muscovado Sugar
- 50g Butter
- 225ml Double Cream
- 1 tbsp Black Treacle
Tags:
Pudding Desert Cake DairyVideo
Preparation
- Stone and chop the dates quite small, put in a bowl, then pour over the boiling water. Leave for about 30 minutes until cool and well-soaked, then mash a bit with a fork and stir in the vanilla. Butter and flour seven mini pudding tins (each about 200ml) and sit on a baking sheet. Heat the oven to 180C/fan 160C/gas 4.
- While the dates soak, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few minutes until slightly creamy (it will be grainy). Add the eggs a little at a time, beating well between additions. Beat in the black treacle, then use a large metal spoon to gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used, then stir in the soaked dates. The mix may look slightly curdled and will be a soft, thick batter. Spoon evenly between the tins and bake for 20–25 minutes, until risen and firm.
- Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over medium heat, stirring constantly, until the sugar has dissolved. Stir in the black treacle, turn up the heat slightly, and let it bubble for 2–3 minutes until a rich toffee colour, stirring occasionally so it doesn't burn. Take off the heat and beat in the rest of the cream.
- Remove the puddings, leave in the tins for a few minutes, then loosen well from the sides with a small palette knife before turning out. You can serve now with the sauce drizzled over, but they'll be even stickier if left for a day or two coated in sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes, sit the upturned puddings on top, then pour over the rest of the sauce. Cover with a loose tent of foil so the sauce doesn't smudge (no need to chill).
- When ready to serve, heat the oven to 180C/fan 160C/gas 4 and warm the puddings through, still covered, for 15–20 minutes, or until the sauce is bubbling. Serve on their own, or with cream or custard.
