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.
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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
