Sticky Toffee Pudding
Posted On 6 May 2025
This was original posted by Peter Sawkins on Instagram. It’s not on his website yet, and printing or working from Instagram is a pain, so….
Sticky Toffee Pudding
Equipment
- 1 8- or 9-inch baking pan
Ingredients
The Cake
- 150 grams dates, chopped
- 1 teaspoon vanilla
- ½ teaspoon bicarbonate of soda / baking soda
- ½ teaspoon salt
- 150 ml boiling water
- 75 grams butter
- 115 grams dark brown sugar
- 125 grams self-rising flour (118g AP, 6g baking powder, 1g salt)
The Sauce
- 300 grams dark brown sugar
- 100 grams butter
- 200 ml double cream (or heavy whipping cream)
- 1 teaspoon salt
Instructions
The Cake
- Preheat the oven to 325℉ Convection / 350℉ regular (165°C fan/ 175°C conventional)
- Grease a medium sized baking dish (equivalent of about about 8-10” round)
- Add the dates, vanilla, bicarb/baking soda and salt into a bowl and cover with the boiling water. Let soak for 15-30 minutes.
- Cream the butter and sugar until well combined.
- Mix in the eggs and flour.
- Gradually add in the date mixture with its liquid. Doesn't matter if it splits a bit.
- Pour the mixture into the baking dish and bake for 35-50 minutes until a toothpick comes out clean. (If you have a smaller dish, it'll be thicker and take longer; larger dish and it'll be on the shorter side of time.)
The Sauce
- Add all the sauce ingredients to a 2-quart pan.
- Stir over medium heat until melted and smooth.
- Keep on heat until it begins to bubble then remove from the heat.
- Pour about ¼ of the sauce over the pudding hot out of the oven. Then serve portions of the pudding with sauce and ideally ice cream.