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Traditional British Sticky Toffee Pudding

Traditional British Sticky Toffee Pudding

Story behind the recipe: If you have ever travelled to the UK, you will have seen 'sticky toffee pudding' on the menu. I am sharing my mum's recipe which comes after our Sunday Roast Dinner - the only judgement us Brits make about you - is if you prefer to eat this with custard, vanilla ice-cream or cream!

Description of the dish: This British dessert consists of a very moist sponge cake, covered in a toffee sauce. The sponge can be made and frozen, ready to 'bring out' for surprise dinner party guests. The sauce takes only a couple of minutes to make and can be poured over your sponge portion whenever.

This recipe makes 12 servings (depending on the portion size)

Time to prep: 20 minutes

Time to cook: 30 minutes

Ingredients:

  • Sponge
  • 2 cups + 2 tablespoons of flour
  • 2 teaspoons baking powder
  • 1 1/2 cups dates (chopped up quite finely)
  • 2 1/2 cups of boiling hot water
  • 2 teaspoons baking soda
  • 1/2 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla essence Toffee Sauce
  • 1 cup butter
  • 1 cup pouring/whipping cream
  • 2 cups light brown sugar

Cooking Instructions:
(The sponge pudding can be made in advance and frozen and then served in slices by heating in microwave.)

  1. Heat oven to 350F
  2. Butter your sponge tin (1 large) or (1 medium and 1 small)
  3. Chop dates, place in a small bowl, add the baking soda, and boiling water In an electric mixer
  4. Beat the butter and sugar till light and fluffy
  5. Add the eggs and vanilla essence, beat till blended
  6. Add flour, baking powder and mix.
  7. Add date/water mixture to the batter and mix.
  8. Pour into your prepared tin(s).
  9. Bake at 350F till set and firm on top (about 35 mins) in middle of oven Toffee Sauce (takes 3 mins to make and can be made right when you need it) and added to the top of your sponge individual serving.
  10. Combine the butter, cream and brown sugar in a saucepan and heat together until hot and mixed. Serve over your sponge.

Recommended side dishes: Vanilla ice cream, cream or custard

Submitted by: Angela Gorbold, CU Rec

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