Sticky Toffee Pudding with Clotted Cream

A rich and decadent British dessert, perfect after a hearty meal.

Prep Time

20 minutes

Total Time

55 minutes

Calories

785

Level

Medium

Yields

6 servings

Cost

£1.51

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

225gDried Dates(Pitted and chopped)

£1.75

1tspBaking Soda

£0.02

200mlBoiling Water

50gUnsalted Butter(Softened)

£0.55

100gLight Brown Sugar

£0.40

2Eggs(Large, lightly beaten)

£0.60

150gSelf-Raising Flour

£0.15

150mlToffee Sauce(Purchased or homemade (recipe below))

£1.20

150mlDouble Cream

£1.30

100gDark Brown Soft Sugar

£0.45

To ServeClotted Cream(Optional)

£2.50

1tspVanilla Extract(Optional)

£0.15

Total Cost

£9.07

£1.51 per serving

The Method

1
Preheat the oven to 180°C (350°F/Gas Mark 4). Grease and lightly flour an 8x8 inch baking dish.
2
In a bowl, combine the chopped dates, baking soda, and boiling water. Stir and 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 eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract if using.
5
Gradually fold in the self-raising flour until just combined. Be careful not to overmix.
6
Stir the date mixture into the batter until well combined.
7
Pour the batter into the prepared baking dish and spread evenly.
8
Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
9
While the pudding is baking, prepare the toffee sauce. In a saucepan, combine the double cream and dark brown sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and the sauce is smooth and slightly thickened. If using premade sauce, heat gently.
10
Once the pudding is out of the oven, poke holes all over the surface with a skewer or fork.
11
Slowly pour half of the toffee sauce over the warm pudding, allowing it to soak in.
12
Let the pudding cool slightly in the dish before serving.
13
To serve, cut the pudding into squares and drizzle with the remaining toffee sauce. Top with a dollop of clotted cream, if desired.
14
Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (210g)

785 kcal / 3284 kJ

Carbs

94.5g

36% of RDA

Fat

43.6g

62% of RDA

Protein

7.8g

16% of RDA

Detailed Breakdown

Fibre

3.2 g

11% of RDA

Sugar

70.2 g

78% of RDA

Sodium

152 mg

7% of RDA

Saturated Fat

27.5 g

138% of RDA

Chef's Tips

For a richer flavor, use Medjool dates.

If you don't have self-raising flour, you can use plain flour and add 1 teaspoon of baking powder.

The pudding can be made ahead of time and reheated in the oven or microwave. Add the toffee sauce just before serving.

Toffee sauce can be stored in the refrigerator for up to 5 days.

Pairs perfectly with Braised Beef for a comforting British meal.

Cooking Equipment

Oven

Stove

Baking dish (approx. 8x8 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Braised Beef with Parsnips and Carrots

Tender beef braised low and slow with sweet parsnips, carrots, and red wine. A classic November dinner that fills the house with wonderful aromas.

3 hours 25 minutes

6 servings

Medium

"Pairs perfectly with this dessert"

Starter

Creamy Celeriac and Apple Soup with Toasted Hazelnuts

A creamy and subtly sweet soup perfect as a starter, especially paired with richer mains like braised beef.

45 minutes

4 servings

Easy

"This soup offers a creamy and subtly sweet counterpoint to the richness of the braised beef. The celeriac's earthy notes complement the parsnips in the main course, while the apple provides a refreshing acidity that cuts through the beef's savory depth. The toasted hazelnuts add a textural contrast, preparing the palate for the tender beef."