Sticky Toffee Pudding (aka Sticky Date Pudding!)
Indulgent and delicious! This comforting sticky sponge is served with a luscious butterscotch sauce. In England it’s typically referred to as Sticky Toffee Pudding. In Australia and New Zealand however it’s called Sticky Date Pudding, which does make sense as a key ingredient is dates! I’m calling it Sticky Toffee though as I’m using an English recipe AND so I don’t put anyone off (like my kids – who perhaps think they don’t like eating dates!)
- 280g pitted dates, roughly chopped
- 1 tsp baking soda
- 1 cup boiling water
- 40g brown sugar
- 80g unsalted butter, softened
- 2 eggs
- 185g plain flour
- 1 1/2 tsp baking powder
- 170 g butter (I use unsalted)
- 1 ¼ cups packed light brown sugar
- 1 cup thickened cream (heavy cream)
- 1/2 tsp vanilla essence
- Preheat oven to 180°celcius or 160°celcius fan-bake. Line a 20cmx20cm tin with greaseproof paper.
- Place the chopped dates in a bowl, sprinkle over baking soda and pour boiling water on top. Leave to stand for 10 mins, then mash up well with a fork. (It will be sloppy!).
- To make the pudding mixture: cream together butter and sugar until smooth. Add eggs, beat again.
- Add in flour and baking powder and mix to combine. Then stir through the mashed date mixture making sure it’s fully combined.
- Bake 30-35 minutes or until skewer inserted into the centre comes out clean.
- To make the butterscotch sauce: Melt butter in a medium saucepan. Add in brown sugar and bring to the boil until the sugar has dissolved, stirring occasionally. Stir in cream and vanilla. Simmer for a few minutes until thickened.
- While the cooked pudding is still hot from the oven, poke multiple holes into the surface with a skewer, and pour a little butterscotch sauce over. This will ensure the pudding is moist, and also suitable for reheating.
- Serve pudding warm with the additional butterscotch sauce, plus ice-cream or custard.
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Featured on The Cafe, Thursday 21 May 2020