Sticky Toffee Pudding Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 30 minutes plus 20 minutes steeping time
Cooking time: 60 minutes
Serves: 9
Ingredients Needed
For Cake
- 200g/7oz pitted dried dates
- 180ml/6fl oz boiling water
- 1 teaspoon bicarb
- 80g/2.8oz butter, softened
- 90g/3oz dark brown sugar or muscovado sugar
- 160g/5.6oz cake flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon fine salt
- Pinch cloves
- 2 eggs, room temperature
- 1 tablespoon vanilla (paste, extract or essence)
For Sauce
- 100g/3.5oz butter
- 200g/7oz light brown sugar
- 250ml/8.8fl oz cream (thickened or whipping)
- 2 teaspoons vanilla (paste, extract or essence)
- 1/2 teaspoon salt
Step-By-Step Instructions
Step 1 DATES - Chop dates finely and add the boiling water on top. Stir in the bicarb and let it fizz. Cover and allow to steep for at least 20 minutes (I sometimes do this overnight). Then mash them with a fork so that they become a glossy brown mixture.
Step 2 BEAT - Preheat oven to 160C/320F fan forced or 180C/350F conventional. Grease a 20cm/8 inch square baking dish that is at least 2 inches high. In a mixer bowl fitted with a beater attachment, beat the butter and sugar for 5 minutes on high until pale and fluffy. Whisk the eggs and vanilla in a jug and slowly pour them into the butter mixture. Don't worry if the mixture curdles or splits.
Step 3 FOLD - Whisk the flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt together in a bowl. Add in the flour mixture in 2 lots and mix in by hand or on the lowest speed setting until just combined. Fold in dates and liquid and mix to distribute. Pour into the greased dish and bake for 45 minutes until a skewer inserted in the centre comes out clean.
Step 4 SAUCE - 15 minutes before the cake is ready, make the sauce. Place the butter in a medium saucepan and melt. Add the sugar and whisk until the butter and sugar are emulsified completely. Pour in the cream and whisk in. Bring to a simmer and allow to cook bubbling away for 5-8 minutes until it becomes a glossy sauce.
Step 5 POKE - When the cake is ready, poke all over with a skewer and pour half of the hot sauce over the cake. Using oven gloves, tip the baking dish from side to side to allow the sauce to cover and soak in. Let stand for at least 30 minutes. Cut into 9 slices and serve with remaining warmed sauce and vanilla ice cream.
Personal Note
I made quite a few of these just to arrive at the best combo. I tested versions with muscovado sugar vs dark brown sugar vs light brown sugar and brandy vs no brandy in the sauce. All of my neighbours got to try a few versions and I also gave some to friends. And this recipe is the result of that testing.
I knew one neighbour Nicki would like this version. She gives great feedback, is very detailed and discerning but she doesn't like strong flavours or strong spices whereas I tend to go towards stronger flavours and spices. And I knew that she'd like this version the best. She likes the version of something that you probably grew up eating at home vs the restaurant experimental version and that's a great person to get an opinion from.
And sure enough, she thought that the version using the highly aromatic muscovado sugar had too much going on. And I had to agree with her that this version was the best.
So tell me Dear Reader, do you like food with strong flavours and spices or do you prefer milder tasting food?