Sticky Toffee Pudding with Butterscotch Sauce and Clotted Cream

A classic British dessert of moist date sponge, drenched in rich butterscotch sauce, and served with clotted cream. The perfect comforting end to a hearty meal, especially following lamb stew.

Prep Time

20 minutes

Total Time

1 hour

Calories

945

Level

Easy

Yields

4 servings

Cost

£2.42

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

225gPitted Dates(Roughly chopped)

£2.20

1tspBaking Soda

£0.03

250mlBoiling Water

75gUnsalted Butter(Softened)

£0.75

75gLight Brown Sugar(Packed)

£0.30

2Large Eggs(Lightly beaten)

£0.60

150gSelf-Raising Flour(Sifted)

£0.25

Butterscotch Sauce Ingredients:

100gUnsalted Butter

£0.75

150mlDouble Cream

£1.50

100gLight Brown Sugar

£0.30

To ServeClotted Cream

£3.00

Total Cost

£9.68

£2.42 per serving

The Method

1
Preheat the oven to 180°C (160°C fan/Gas Mark 4). Grease and flour 4 individual pudding basins or ramekins.
2
In a bowl, combine the chopped dates, baking soda, and boiling water. Let it stand for 5 minutes to soften the dates.
3
In a separate bowl, cream together the softened butter and light brown sugar until light and fluffy.
4
Gradually beat in the lightly beaten eggs.
5
Fold in the date mixture and the sifted self-raising flour until just combined. Be careful not to overmix.
6
Divide the batter evenly among the prepared pudding basins or ramekins.
7
Bake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
8
While the puddings are baking, make the butterscotch sauce. In a saucepan over medium heat, melt the butter. Add the double cream and light brown sugar. Bring to a simmer, stirring constantly, until the sugar is dissolved and the sauce has thickened slightly (about 5-7 minutes).
9
Once the puddings are cooked, let them cool slightly in the basins for a few minutes before inverting them onto plates.
10
Pour the warm butterscotch sauce over the puddings and serve immediately with a generous dollop of clotted cream.

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My Notes

Nutrition Information

Nutrition per serving (250g)

945 kcal / 3954 kJ

Carbs

98g

38% of RDA

Fat

65g

93% of RDA

Protein

10.5g

21% of RDA

Detailed Breakdown

Fibre

3.5 g

12% of RDA

Sugar

75 g

83% of RDA

Sodium

140 mg

6% of RDA

Saturated Fat

40 g

200% of RDA

Chef's Tips

For an even richer flavor, add a tablespoon of dark rum or coffee liqueur to the date mixture.

The puddings can be made ahead of time and reheated in the microwave or oven. Reheat the sauce separately.

If you don't have individual pudding basins, you can bake the pudding in a single loaf tin. Adjust the baking time accordingly.

Serve the clotted cream at room temperature for the best texture.

Cooking Equipment

Oven

Stove

Mixing Bowls

Saucepan

4 Individual Pudding Basins or Ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Hearty Lamb Stew with Root Vegetables

A comforting and flavorful lamb stew, perfect for a cold evening. This recipe features tender lamb, hearty root vegetables, and a rich, savory broth.

2 hours 55 minutes

6 servings

Medium

"Pairs perfectly with this dessert"

Starter

Watercress and Pear Salad with Stilton and Candied Walnuts

A refreshing salad with peppery watercress, sweet pear, tangy Stilton cheese, and crunchy candied walnuts. Perfect as a starter or light lunch.

30 minutes

4 servings

Easy

"This salad offers a refreshing counterpoint to the richness of the lamb stew. The peppery watercress, sweet pear, and tangy Stilton provide a lighter, brighter flavor profile that cleanses the palate, while the candied walnuts add a textural contrast and subtle sweetness that complements the savory stew."