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Sticky toffee self-saucing pudding

Name: Sticky toffee self-saucing pudding
Total time: 50 min
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; dark muscovado sugar 250g; double cream 250ml

50 minutes
serves 8
Easy

A glorious mash-up of two favourite puds, this rich recipe is the perfect weekend winter warmer

By Janine Ratcliffe

Published: January 5, 2020 at 11:53 am

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.