Try this sticky toffee self-saucing pudding, then check out our classic sticky toffee pudding, vegan sticky toffee pudding and ginger sticky toffee pudding.
Ingredients
- medjool dates 200g, pitted and chopped
- weak black tea 250ml
- bicarbonate of soda ½ tsp
- unsalted butter 85g, softened
- dark muscovado sugar 175g
- eggs 2, beaten
- self-raising flour 175g
- mixed spice 1 tsp
- vanilla ice cream to serve
TOFFEE SAUCE
- dark muscovado sugar 250g
- double cream 250ml
Method
-
Step 1
Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a pan, and bring to the boil. Gently cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
-
Step 2
To make the toffee sauce, put the sugar and cream in a pan with 150ml water. Stir, then put over a low heat and simmer until the sugar has dissolved. Cool a little.
-
Step 3
Beat together the butter and sugar with electric beaters until creamy, then beat in the eggs, flour and mixed spice. Stir in the date mixture and pour into a buttered 20cm x 30cm ovenproof dish. Pour the toffee sauce over the top. Don’t worry if it looks messy. The sauce will sink to the bottom and a sponge will form on top. Bake for 30-35 minutes or until the top is just firm to the touch. Scoop onto plates and serve with ice cream.
Nutritional Information
- Kcals 618
- Fat 27.1g
- Saturates 16.4g
- Carbs 87.2g
- Sugars 70g
- Fibre 2.5g
- Protein 4.9g
- Salt 0.4g
