Sticky toffee pudding recipe
by Jassy Davis |
2 comments |
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A good STP is the mark of any pub or restaurant, however you can also make it at home. You might also like to read about its complicated history.
At a glance
- Cuisine British
- Recipe Type Dessert
- Difficulty Medium
- Preparation time 15 mins
- Cooking time 45 mins
- Serves 6 people
Ingredients
- 50 g (1.8oz) Butter, softened, plus extra for greasing
- 175 g (6.2oz) Dates, stoned and chopped
- 300 ml (10.6fl oz) Cold water
- 1 tsp Bicarbonate of soda
- 175 g (6.2oz) Caster sugar
- 2 Medium eggs
- 1 tsp Vanilla extract
- 175 g (6.2oz) Self-raising flour, sifted
- 200 g (7.1oz) Light soft brown sugar
- 100 Double cream
- 150 g (5.3oz) Butter
Step-by-step
- Preheat the oven to gas mark 4/180°C/fan oven 160°C/ Grease an 18cm (7in) square cake tin and set aside
- Place the dates in a pan with the water and bring to the boil. Reduce the heat and simmer for 2 minutes, then remove from the heat. Stir in the bicarbonate of soda and set aside
- Beat the butter until it’s creamy, then beat in the sugar until fluffy. Beat in the eggs, a little at a time, until smooth, then stir in the vanilla extract. Sift in the flour and fold to combine. Fold in the dates and their liquid.
- Pour the pudding batter into the tin and bake for 30 minutes or until firm and risen.
- Meanwhile, make the sauce by placing all the sauce ingredients in a pan and bringing to the boil, stirring frequently. Simmer for 5 minutes.
- Preheat the grill to high. Pour half of the sauce over the pudding to evenly coat it, then grill for 2–3 minutes or until it’s bubbling and just browned. Divide the pudding into 6 and serve with the remaining and a scoop of vanilla ice cream.
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Comments
by mumsy | on 28 November 2011
Hello,
Yummy indeed! And very warming too. But so calorific! What would be nice and less calorific would be to use the sauce (which is the main taste we are after: TOFFEE!!!) on lighter puds or even on fruit-based cakes or tarts. Any ideas?
What about a toffee sauce on an apple crumble type pudding? I haven't tried it but it may work... I'm in for anything with a toffee taste!
by Jassy Davis | on 01 December 2011
Hi mumsy, glad you like the look of the pudding.
The sauce is pretty spectacular and you could use it as a pouring sauce on different puddings, and it would keep for a few days in the fridge, so you could spread out your toffee sauce consumption.
A few spoonfuls over some baked Bramley apples that have had their cores stuffed with dried fruit, brown sugar and cinnamon would be nice. Or American-style pancakes with apple compote and a spoonful of the sauce. Stirring the sauce into apples before covering with crumble and baking is a great idea – not sure if it'll be any less calorific than STP, though!
Alternatively, I'd try pairing it with bananas – banana split with ice cream; banana pancakes (using the usual flannelly British pancakes) or banana cheesecake would all work.
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