Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Cuisine: British
Ingredients: 40 g Medjool dates; 70 ml Boiling water; 0.25 tsp Bicarbonate of soda; 15 g Unsalted butter; 30 g Dark muscovado sugar; 1 Egg; 50 g Self-raising flour; 0.25 tsp Vanilla extract; 1 tsp Black treacle; 25 g Dark muscovado sugar; 10 g Unsalted butter; 25 ml Double cream; 1 pinch Sea salt

A dark, date-sweetened steamed-textured sponge baked until just set and drenched in hot muscovado toffee sauce — the great British pudding of the Lake District, served with cream or custard.

Snacks Lunch & dinner Vegetarian

45 min20 prep · 25 cookEasy844 kcalper serving

Method

Put 40 g of stoned, roughly chopped Medjool dates in a small bowl, pour over 70 ml of boiling water and stir in 0.25 tsp of bicarbonate of soda. Leave to stand for 15 minutes, until the dates are completely soft, then mash with a fork to a coarse, jammy purée and let it cool to lukewarm.
Heat the oven to 180C (160C fan). Butter a 200ml ovenproof dish, ramekin or small pudding basin well, right up to the rim, and stand it on a baking tray.
In a bowl, beat 15 g of softened unsalted butter with 30 g of dark muscovado sugar for 2 minutes, until creamy and lump-free. Beat in 1 small beaten egg a little at a time, then 0.25 tsp of vanilla extract and 1 tsp of black treacle.

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Per serving

844kcal

13gprotein

122gcarbs

35gfat

4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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