Sticky Toffee Pudding Ultimate

Name: Sticky Toffee Pudding Ultimate
Prep time: 1 h 13 min
Cook time: 30 min
Total time: 1 h 43 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 oz medjool dates; ⅔ cup + 1 tbsp water; 1 tsp vanilla extract; 6 oz self-rising flour; 1 tsp baking soda; 2 eggs; 3 oz butter; 5 oz turbinado sugar; 2 tbsp black treacle; ⅓ cup + 1 tbsp milk; 1 ice cream; 6 oz muscovado sugar; 1 ¾ oz butter; ¾ cup + 3 tbsp heavy cream; 1 tbsp black treacle

A weekend British dessert. Ready in about 1 hour 43 minutes. Difficulty: more effort.

1 hr 13 minPrep (about)
30 minCook (about)
1 hr 43 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

6 oz medjool dates
½ cup + 2 ½ tsp water
5 oz self-rising flour Shopping tip: Self-rising flour (UK: self-raising).
¾ tsp baking soda Shopping tip: Baking soda (UK: bicarbonate of soda).
2 eggs
2 ¼ oz butter
3 ⅔ oz turbinado sugar Shopping tip: Turbinado sugar (Sugar in the Raw).
1 ½ tbsp black treacle Shopping tip: Molasses (UK: black treacle).
¼ cup + 1 tbsp milk
1 ice cream
5 oz muscovado sugar Shopping tip: Dark brown sugar works (UK: muscovado).
1 ⅓ oz butter
⅔ cup + 2 tsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
2 ¼ tsp black treacle Shopping tip: Molasses (UK: black treacle).

Spices & seasonings (1): vanilla extract

¾ tsp vanilla extract

How to make it

Steps in our own plain words.

Stone.
Chop the dates quite small.
Put them in a bowl.
Pour the boiling water over.
Leave for around 30 mins until cool and well-soaked.
Mash a bit with a fork.
Stir in the vanilla extract.
Butter and flour seven mini pudding tins (every around ¾ cup + 1 tbsp plus sit them on a sheet pan.
Turn the oven on to 350°F (325°F for a fan oven).
While your dates are soaking, make the puddings.
Mix your flour and bicarbonate of soda together.
Beat the eggs in a separate bowl.
Beat your butter and sugar together in a big bowl for some mins until slightly creamy.
Add the eggs a little each time, beating well between additions.
Beat in your black treacle then, using a big metal spoon, fold in one-third of the flour.
Half your milk, being careful not to overbeat.
Repeat till all the flour and milk is used.
Mix the soaked dates into the pudding batter.
Your mix may look little curdled at this point plus will be like a soft, thick batter.
Spoon it between the tins.
Cook in the oven for 20-25 mins, till risen and firm.
While that cooks, put your sugar plus butter for the sauce in a medium pot with half the cream.
Bring to your boil over a medium heat, until the sugar has completely dissolved.
Stir all the time.
Stir in the black treacle.
Turn up the heat slightly.
Let the mix bubble away for 2-3 mins till it is a rich toffee colour, stirring every so often to make sure it doesn’t burn.
Take the pan off the heat.
Beat in the rest of the cream.
Remove the puddings from the oven.
Leave in the tins for some mins.
Loosen them fully from your sides of the tins with a little palette knife before turning them out.
Dish up them now using your sauce drizzled.
Do it over, but they’ll even stickier if left for day or two coated in the sauce.
To do this.
Pour around half the sauce in one or two ovenproof serving dishes.
Sit the upturned puddings on the sauce.
Pour the rest of your sauce over them.
Cover using a loose tent of foil so that your sauce doesn’t smudge.
Wait until ready to serve.
Turn the oven on to 350°F (325°F for a fan oven).
Warm your puddings through, still covered.
Keep going for 15-20 mins until the sauce is bubbling.
Dish up them on their own, or using cream or custard.