Sticky Toffee Pudding is a traditional British recipe for a date-based sponge cake topped with a toffee sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Sticky Toffee Pudding.
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Ingredients:
60g softened margarine
50g butter
210g white sugar
240g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 egg, whisked
180g stoned (pitted) dates
1 tsp vanilla extract
65g light brown sugar
2 tbsp double cream
260ml boiling water
Method:
Cream together the margarine and sugar until soft and fluffy. Beat the whisked egg (and a little flour) into the creamed mixture and continue beating for a minute to ensure it's properly incorporated then sift the flour and baking powder into the mix a little time.
Chop the dates and dust lightly with flour. Pour the boiling water over these and mix in the bicarbonate of soda. Then add the date mixture to the batter. Tip the batter into a buttered tin and bake in an oven pre-heated to 170°C (325°F/Gas Mark 3) for 40 minutes.
When the pudding has cooked prepare a toffee sauce by mixing the brown sugar, butter and cream in a pan. Simmer gently for 3 minutes then pour over the pudding and place under the grill until the sauce begins to bubble. Serve immediately with custard.
