Sticky Toffee Pudding with Salted Caramel Sauce and Clotted Cream

A classic British dessert featuring a moist sponge cake, rich toffee sauce, and creamy clotted cream. The salted caramel adds a delightful balance to the sweetness.

Prep Time

20 minutes

Total Time

55 minutes

Calories

1275 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.06/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

200gDried Dates(Pitted and chopped)

£1.20

1tspBaking Soda

£0.02

200mlBoiling Water

75gUnsalted Butter(Softened)

£0.70

75gLight Brown Sugar

£0.40

2Eggs(Large)

£0.60

175gSelf-Raising Flour

£0.25

100gSalted Butter(For the sauce)

£0.70

150mlDouble Cream(For the sauce)

£1.30

100gDark Brown Sugar(For the sauce)

£0.55

0.3tspSea Salt(For the sauce, adjust to taste)

£0.01

100gClotted Cream(To serve)

£2.50

Total Cost

£8.23

£2.06 per serving

Instructions

1.
Preheat oven to 180°C (350°F). Grease and flour a muffin tin or individual ramekins.
2.
In a bowl, combine chopped dates, baking soda, and boiling water. Let 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.
Beat in the eggs one at a time, then gradually add the date mixture. Mix well.
5.
Fold in the self-raising flour until just combined. Do not overmix.
6.
Pour the batter into the prepared muffin tin or ramekins, filling each about two-thirds full.
7.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8.
While the puddings are baking, prepare the salted caramel sauce. In a saucepan, melt the salted butter over medium heat.
9.
Stir in the double cream and dark brown sugar. Bring to a simmer, stirring constantly, until the sugar is dissolved and the sauce has thickened slightly (about 5 minutes).
10.
Stir in the sea salt. Taste and adjust the salt to your preference.
11.
Once the puddings are baked, let them cool slightly in the tin before removing them.
12.
To serve, place a warm sticky toffee pudding on a plate. Drizzle generously with the salted caramel sauce and top with a dollop of clotted cream.

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My Notes

Nutrition Information

Nutrition per serving (275g)

1275 kcal / 5335 kJ

Carbs

117g

45% of RDA

Fat

87g

124% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

95 g

106% of RDA

Sodium

410 mg

18% of RDA

Saturated Fat

55 g

275% of RDA

Chef's Tips

For a richer flavor, use Medjool dates.

If you don't have self-raising flour, you can substitute plain flour with 1 teaspoon of baking powder per 100g flour.

The salted caramel sauce can be made in advance and reheated gently before serving.

Warm the clotted cream slightly for an even more indulgent experience.

Cooking Equipment

Oven

Stove

Saucepan

Mixing Bowls

Muffin Tin

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Beef Wellington with Creamy Mashed Potatoes, Steamed Carrots, and Rich Madeira Sauce

A classic Beef Wellington, featuring a tender beef tenderloin encased in flaky puff pastry, served with creamy mashed potatoes, tender steamed carrots, and a decadent Madeira sauce.

2 hours

6 servings

Hard

"Pairs perfectly with this dessert"