Sticky Toffee Pudding Recipe - En Todo Ando

Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe

This sticky toffee pudding recipe came from a maths teacher who needed the sugar after an afternoon with a bunch of teenagers!

Never known to disappoint, this pudding is a classic.

We loved this pudding in Taiwan and we still love it.  When you were away from home and sometimes feeling a little home sick, Sticky Toffee did the trick.   It will never go out of fashion.

Pauline Watson – A Nutty Tart’s Dessert Collection >>

Recipe

Ingredients

2 oz Butter, Softened

¾ Cup Granulated Sugar

2 Cups Plain Flour

1 Teaspoon Baking Soda

1 Teaspoon Vanilla

6oz (175 g) Pitted Dates

10 Fluid Oz (1/2 Pint | 280 ml) Boiling Water

1 Teaspoon Baking Powder

1 Egg Slightly Beaten

Toffee Sauce:

1 1/2 oz. (38 grams) Butter

¼ Cup Brown sugar

2 Tablespoon Double cream

Prep & Cooking Guidance

Preheat oven to 180c / 350F / Gas Mark 4.  Soften butter in a large mixing bowl then add sugar and cream together.

Sift the flour and baking powder onto a plate. Beat the eggs with a little flour into the creamed mixture. Continue beating for a few minutes. before mixing in the rest of the flour.

Flour the dates lightly and chop finely. Put into a bowl and pour the boiling water over them. Mix in the baking soda and vanilla. Gradually blend this mixture into the batter, mixing well.

Spread evenly in a 11 x 7 (28 x 18 cm) pan, lightly greased. Bake at 180’ (350’f gas 4) in a pre-heated oven 40 minutes.

Toffee sauce: melt butter in saucepan and add the sugar and the cream. Simmer gently for 3 minutes.

Cut the hot pudding into squares and cover with sauce. Place under hot grill until it bubbles, watching carefully so it doesn’t burn.  Serve and enjoy.

Sticky Toffee Pudding Recipe