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Sticky Toffee Pudding Photo

Sticky Toffee Pudding

Christine Albury
Just the name 'Sticky Toffee Pudding' is enough to make your mouth water! Find out how to make this traditional British dessert.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Cuisine British
Servings 6 1 serving
Calories 626 kcal

Ingredients
  

  • 7 ounces Dates stoned and finely chopped
  • 9 fluid ounces Brewed Black Tea
  • 4 ounces Butter softened, plus extra to grease
  • 9 ounces Self Rising Flour plus extra to dust
  • 7 ounces Light Brown Sugar
  • 2 tablespoons Syrup (use golden syrup or light corn syrup)
  • 3 medium Egg
  • 1 teaspoon Baking Soda
  • 7 ounces Heavy Cream
  • 3 ounces Light Brown Sugar
  • 1 ounce Butter
  • 2 tablespoons Syrup (use golden syrup or light corn syrup)

Instructions
 

  • Preheat oven to 180°C or 350°F.
  • Place the dates into a bowl and pour the hot tea over the top. Set aside for 10 minutes.
  • Grease a 10 inch by 8 inch pan and dust it with flour, tapping out the excess.
  • Beat the butter and sugar together in a large bowl using an electric handwhisk.
  • When the mixture is light and fluffy, whisk in the syrup, then the eggs, baking soda, flour and date mixture.
  • Pour the mixture into the tin and bake for 30 to 35 mins. The sponge is ready when a skewer inserted into the center comes out clean.
  • While the sponge is baking, prepare the sauce. Combine all the ingredients in a pan and heat gently until melted and smooth.
  • Raise the heat and simmer gently for a few minutes.
  • Pour over the sponge when it's done and serve.

Nutrition

Calories: 626kcalCarbohydrates: 78gProtein: 4gFat: 33gSaturated Fat: 19gSodium: 277mgFiber: 2gSugar: 75g
Keyword British, Desserts, Pudding
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