Easy Sticky Toffee Pudding
User Reviews
5
2 reviews
Excellent
Easy Sticky Toffee Pudding
Report
This Easy Sticky Toffee Pudding (aka Sticky Date Pudding) is a classic English dessert consisting of a moist sponge cake made with dried dates and covered with a sticky toffee sauce.
Share:
Ingredients
Sponge
- 110 g butter at room temperature, unsalted
- 4 egg at room temperature
- 340 g dark brown sugar soft
- 50 g golden syrup
- 110 g treacle
- 400 g self-raising flour or plain flour + 1 teaspoon of baking powder
- 400 g dried dates (pitted)
- 580 ml water
- 2 teaspoon bicarbonate of soda
- 25 ml vanilla essence
Toffee Sauce
- 50 g butter unsalted
- 35 g dark brown sugar soft
- 20 g golden syrup
- 15 g treacle
- 500 ml cream double
Instructions
Sponge
- Place the pitted dates, water, and vanilla in a saucepan and bring them to a boil.
- Then add the bicarbonate of soda to the mixture. Be careful as it will fizz up. Take the mixture off the heat.
- Turn the mixture into a purée with a hand blender. Set aside to cool down for 15 minutes.
- Preheat the oven to 160°C - 320° F (fan oven). Grease a 25 cm x 40 cm (10" x 16") baking tin and set it aside.
- Whisk butter and sugar until the mixture is light and fluffy.
- Slowly add the treacle, golden syrup, and eggs one at a time to the mixture.
- Add the dates and mix wells and then add the flour to the mixture and gently fold together.
- Pour the mixture into the baking tin and bake it for 40 to 45 minutes or until the sponge is completely cooked. To understand if the sponge is cooked, insert a toothpick at the center of the sponge. If it comes out clean, then the sponge is ready.
- Take the sponge out of the oven and let it rest for at least 15 minutes before slicing it up to 20 square slices.
Toffee Sauce
- Place all ingredients into a saucepan and slowly heat them until all ingredients melt and mix completely. Then bring it to a boil and keep on the heat for another 2 minutes.
- Serve a slice of sponge with warm toffee sauce. You can also add a scoop of vanilla ice cream on top.
- The sauce should be used immediately after it is prepared. If you want to keep the remaining sauce for later, you should heat it before serving it with the sponge.
Equipments used:
Notes
- This Sticky Date Pudding recipe makes a generous 20 servings. If you don't need this much of a portion, then you can make half of the recipe.
- If you want to make half of the recipe, it is essential you accurately divide each ingredient, especially for the sponge. Ingredient measurements are essential to achieve optimum results.
- This indulgent pudding would keep for up to 3 days refrigerated.
- To understand if the sponge is cooked, insert a toothpick at the center of the sponge. If it comes out clean, then it is ready.
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
84mg
(28%)
Sodium
142mg
(6%)
Potassium
302mg
(6%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
617IU
(12%)
Vitamin C
1mg
(1%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 142mg | 6% |
| Potassium | 302mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 617IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
