Food & Drink

How To Make Sticky Toffee Pudding

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How To Make Sticky Toffee Pudding

Prep:
30m
Cook:
1h
Total:
1h:30m
Serves:
2

Step 1: You will need

  • 180 g dates, stoned and chopped
  • 320 ml water
  • 1 tsp baking soda
  • 50 g butter
  • 160 g sugar
  • 2 eggs
  • 180 g self-raising flour
  • 2 rum
  • for the toffee sauce:
  • 140 g sugar
  • 50 g butter
  • 320 ml cream
  • 25 g toasted hazelnuts, chopped
  • 2 saucepans
  • 1 mixer with whisk attachment
  • 1 spoon
  • 1 rubber spatula
  • 1 wooden spoon
  • 1 buttered loaf tin, 25cm by 11cm
  • 1 toothpick
  • 1 knife
  • 1 chopping board

Step 2: Preheat the oven

Set the temperature of the oven to 180ºC (350ºF/ gas mark 4).

Step 3: Prepare the dates

Place the pan on a medium heat and spoon in the chopped dates. Pour in the water, stir, add the baking soda and bring to a simmer. Cook gently for 4-5 minutes, stirring frequently to prevent the liquid from overflowing and remove from the heat.

Step 4: Combine the butter, sugar and eggs

Add the sugar and butter to the mixer. Start blending slowly, then speed it up to whip until well combined.


Whilst still blending, add one egg. Stop and scrape the mixture from the sides of the bowl.


Start to blend again, add the other egg and whip it into a creamy paste.

Step 5: Mix in the dates, rum and flour

Add the dates with the liquid and the rum and slowly begin to blend. Add the flour little by little, turn up the speed and blend into a creamy, smooth liquid.


When it's reached the right consistency, take out the head of the blender and remove the bowl.

Step 6: Transfer to loaf tin

Pour the mixture into the loaf tin.

Step 7: Bake

Place the tin in the centre of the preheated oven and bake for 40-45 minutes.

Step 8: Make the toffee sauce

Place a small pan on a medium-high heat and let it warm through. Add the sugar and allow it to melt and caramelize slowly.


Once it begins to caramelize, begin to mix from the sides in and be careful that it doesn't burn.


When a rich, dark brown colour, add the butter and stir it in. Then add the cream, stir, let it simmer for a short while and remove it from the heat.

Step 9: Remove the sticky toffee pudding

After 45-50 minutes, check to see if the pudding is done. Pierce the centre with a toothpick. If it is dry, it's ready to remove.

Step 10: Cut and present

Remove the pudding from the tin and place it onto the chopping board. Cut it into generous chunky slices and each slice in half. If it's still hot be careful while cutting as it's more prone to breaking.

Step 11: Serve

Place two chunks of sticky toffee pudding onto a serving plate, spoon over the toffee sauce, sprinkle chopped hazelnuts on top and serve.