Eating sticky toffee pudding always makes me feel slightly decadent. This recipe is easy to follow but still gives you a beautifully indulgent dessert. You might want to scale up the ingredients to make sure you’ve got enough to keep everyone happy!
Prep time: 15 mins approx
Cook time: 30 mins
Serves: Makes 4 puddings
140g self-raising flour
50g soft light brown sugar
1 tsp vanilla extract
1 tsp baking powder
Extra butter for greasing
For the sauce
150ml double cream
75g soft light brown sugar
, stoned and chopped
Stone and chop the dates. Place them in a small saucepan and add 75ml cold water. Heat and simmer for 3-4 minutes – the dates should go mushy and absorb the water. Stir gently to blend.
Preheat the oven to 180°C/350°F/Gas 4. Grease four individual 150ml pudding moulds and line the bases. (If you don’t have individual moulds, use one larger one. You will need to lengthen the cooking time a little – check regularly to make sure you don’t overdo your pudding.)
Cream the butter and sugar together – an electric whisk is the easiest way to do this. Once the mixture is pale and fluffy, gradually add the eggs and vanilla extract. Fold in the flour and baking powder, then stir in the blended dates.
Divide the pudding batter equally between your moulds. Place in a roasting tin and pour in boiling water, so the moulds are standing in it. The water should reach around halfway up the sides of the moulds. Cover with foil and bake for around 25 minutes, until the puddings are risen and firm to the touch.
Meanwhile, make the sauce. Tip the sugar and butter into a small, heavy-based pan and add half the cream. Heat gently until the sugar has dissolved, stirring frequently. Increase the heat and bubble the mixture for 3-4 minutes, until you have a thick and glossy sauce. Pour in the remaining cream and stir well and leave to stand until the puddings are cooked.
Turn out the puddings into warmed dishes. Reheat the sauce and pour over the top. Serve with your choice of custard, ice cream or cream.
For extra indulgence, use medjool dates if you can get them. This variety is known for its large size, soft texture and rich flavour.
Try adding 1tbsp black treacle to the sauce just before you turn up the heat for extra richness.