1. Recipes
  2. British
  3. Sticky Toffee Pudding

Sticky Toffee Pudding

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.

SnacksMainsVegetarian
45 min20 prep · 25 cookEasy844 kcalper serving
Sticky Toffee Pudding

Instructions

  1. 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.
  2. 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.
  3. 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.

4 more steps in Feat

Cook it step by step, scale it to your servings, save it to your favourites, and log it in one tap.

Open in Feat, it's freeiPhone · App Store

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.

Was this recipe useful?

More like this

4 more steps in the app

Open in Feat