Sticky Toffee Pudding

A classic British dessert: moist sponge cake covered in a rich toffee sauce. Served warm, it's pure comfort food!

Prep Time

20 minutes

Total Time

55-60 minutes

Calories

675 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.03/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Comfort Food•Indulgent•Warming

Ingredients

Servings

225gDried Dates(Pitted and chopped)

£1.75

1tspBaking Soda

£0.10

225mlBoiling Water

75gUnsalted Butter(Softened)

£0.70

175gGranulated Sugar

£0.35

2Eggs(Large)

£0.60

175gSelf-Raising Flour

£0.25

1tbspBlack Treacle(Or molasses)

£0.15

150mlDouble Cream(Heavy Cream)

£1.20

50gUnsalted Butter(For Toffee Sauce)

£0.70

75gDark Brown Soft Sugar(For Toffee Sauce)

£0.20

2tbspGolden Syrup(For Toffee Sauce)

£0.20

Total Cost

£6.20

£1.03 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/ Gas Mark 4). Grease and flour a loaf tin.
2.
Place the chopped dates in a bowl, add the baking soda, and pour over the boiling water. Stir and leave to stand for 10 minutes to soften.
3.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
4.
Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5.
Sift in the self-raising flour and gently fold into the mixture. Add the black treacle and the date mixture. Mix well until everything is combined.
6.
Pour the batter into the prepared loaf tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
7.
While the cake is baking, make the toffee sauce. In a saucepan, combine the double cream, butter, brown sugar, and golden syrup.
8.
Heat gently over low heat, stirring constantly, until the butter and sugar have dissolved and the sauce is smooth.
9.
Once the cake is cooked, remove it from the oven and leave it to cool in the tin for 10 minutes before turning it out onto a wire rack. Carefully poke holes all over the top of the warm pudding with a skewer.
10.
Slowly pour about half of the toffee sauce over the pudding, allowing it to soak in. Serve the pudding warm with the remaining toffee sauce and a scoop of vanilla ice cream or custard.

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My Notes

Nutrition Information

Nutrition per serving (200g)

675 kcal / 2824 kJ

Carbs

85g

33% of RDA

Fat

35g

50% of RDA

Protein

6.5g

13% of RDA

Detailed Breakdown

Fibre

2.5 g

8% of RDA

Sugar

65 g

72% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

Soaking the dates in boiling water with baking soda softens them and helps to create a moist pudding.

Don't overbake the cake, as it will become dry. Check for doneness with a skewer.

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

For a boozy twist, add a tablespoon of rum or brandy to the toffee sauce.

Cooking Equipment

Oven

Saucepan

Mixing Bowls

Loaf Tin (approx. 20x10cm)

Wine Pairings

No wine pairing suggestions available for this recipe.

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