British
Sticky Toffee Pudding
Soft, date-studded sponge soaked in a rich toffee sauce. The ultimate British pudding.
- Prep
- 20 mins
- Cook
- 35 mins
- Total
- 55 mins
- Serves
- 8
- Difficulty
- Medium
- Spice
- Not spicy
- Calories
- 540 per serving
Soaking the dates in hot water with bicarbonate of soda softens them so they melt into the sponge, making it incredibly moist.
Method
-
Heat the oven to 180°C (160°C fan) and butter a 20cm square tin. Put the dates in a bowl, pour over the boiling water, stir in the bicarbonate of soda and leave for 10 minutes.
10 mins -
Beat the butter and sugar until pale, then beat in the eggs one at a time. Fold in the flour, then stir in the dates and their liquid.
10 mins -
Pour into the tin and bake for 30–35 minutes until risen and a skewer comes out clean.
35 mins -
Meanwhile, make the sauce: put the sugar, butter and half the cream in a pan and heat gently until the sugar dissolves. Bubble for 2–3 minutes until dark, then stir in the rest of the cream.
5 mins -
Prick the warm sponge all over with a skewer, pour over a third of the sauce and leave to soak in for a few minutes. Serve in squares with the rest of the sauce.
5 mins
Serving suggestions
Serve warm with vanilla ice cream, clotted cream or custard, with extra sauce poured over.
Cook’s tips
Make the sauce ahead and gently reheat. The sponge can be baked a day ahead and warmed through before serving.