Black Butter and Date Sticky Toffee Pudding Steamed Buns

Delicious steamed buns infused with the rich flavors of Jersey Black Butter and dates, reminiscent of sticky toffee pudding. Served with a decadent toffee sauce.

Prep Time

20 minutes

Total Time

55 minutes

Calories

735 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.00/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

250gSelf-Raising Flour

£0.35

50gCaster Sugar

£0.15

1tspBaking Powder

£0.05

150mlMilk

£0.20

1tbspVegetable Oil

£0.05

50gJersey Black Butter

£1.75

100gPitted Dates(Finely chopped)

£0.75

0.5tspBicarbonate of Soda

£0.02

100gDates (Filling)(Chopped, for filling)

£0.75

150mlDouble Cream (Toffee Sauce)

£1.20

50gButter (Toffee Sauce)(Unsalted)

£0.50

75gSoft Brown Sugar (Toffee Sauce)

£0.20

PinchSea Salt Flakes (Toffee Sauce)(Pinch)

£0.05

Total Cost

£6.02

£1.00 per serving

Instructions

1.
Prepare the Bun Dough: In a large bowl, whisk together the self-raising flour, caster sugar, and baking powder. In a separate bowl, combine the milk, vegetable oil, and Jersey Black Butter. Microwave for 30 seconds to soften the black butter. Whisk until smooth.
2.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
3.
Add Dates and Bicarbonate: Gently fold in the chopped dates and bicarbonate of soda.
4.
Shape the Buns: Divide the dough into 6 equal portions. Flatten each portion into a disc about 4 inches in diameter. Place a small amount of the chopped dates (for filling) in the center of each disc.
5.
Seal the Buns: Bring the edges of the dough up and over the filling, pinching them together to seal the bun completely. Ensure the seal is tight to prevent the filling from leaking during steaming.
6.
Rest the Buns: Place the sealed buns on squares of parchment paper. Let them rest for 15 minutes.
7.
Steam the Buns: Fill a steamer with water and bring it to a boil. Place the buns in the steamer, ensuring they are not overcrowded. Steam for 15-20 minutes, or until the buns are cooked through and spring back when lightly touched.
8.
Prepare the Toffee Sauce: While the buns are steaming, make the toffee sauce. In a small saucepan, combine the double cream, butter, and soft brown sugar. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly. Add a pinch of sea salt flakes.
9.
Serve: Carefully remove the steamed buns from the steamer. Serve hot with the toffee sauce spooned over them.

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My Notes

Nutrition Information

Nutrition per serving (200g)

735 kcal / 3075 kJ

Carbs

94g

36% of RDA

Fat

37g

53% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

58 g

64% of RDA

Sodium

460 mg

20% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

To prevent the buns from sticking to the steamer, line the steamer basket with parchment paper or lightly oil it.

If you don't have Jersey Black Butter, you can use a thick date paste or molasses, adjusting the sweetness to taste.

The toffee sauce can be made ahead of time and reheated before serving.

For a richer flavor, add a teaspoon of vanilla extract to the toffee sauce.

Be careful when handling steamed buns, as they can be very hot.

Cooking Equipment

Steamer

Large Bowl

Small Saucepan

Parchment Paper

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To prevent the buns from sticking to the steamer, line the steamer basket with parchment paper or lightly oil it.

If you don't have Jersey Black Butter, you can use a thick date paste or molasses, adjusting the sweetness to taste.

The toffee sauce can be made ahead of time and reheated before serving.

For a richer flavor, add a teaspoon of vanilla extract to the toffee sauce.

Be careful when handling steamed buns, as they can be very hot.

Black Butter and Date Sticky Toffee Pudding Steamed Buns

Ingredients

Instructions