Fancy a non-chocolatey yet oh-so-indulgent treat to sink your teeth into? This classic sticky toffee pudding recipe will be right up your alley! Plucked from the recipe archives of Foodhall Cookery Studio, this quintessentially English dessert constellates on a marvellously-moist sponge cake fashioned from finely-chopped dates. It’s best served hot, drenched in a naughtily-indulgent toffee sauce (homemade of course), with a swoop of vanilla ice cream or a vanilla.
Sticky Toffee Pudding Recipe
Ingredients
For the date purée
- 200 gm pitted dates, chopped
- 410 ml water
- 4.5 gm baking soda
For the pudding
- 105 gm unsalted butter
- 135 gm all-purpose flour
- 90 gm caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 15 gm baking powder
- 5 gm salt
For toffee sauce
- 113 gm brown sugar
- 25 gm unsalted butter
- 50 gm cream
- 1 tsp vanilla extract
Instructions
To Make The Sticky Toffee Pudding
- Preheat the oven to 180 degrees C. Grease and line a 6″/7″ baking tin with parchment paper. Alternatively, you can use ramekins to bake individual servings – just be sure to grease the ramekins well beforehand to make it easier to remove the puddings out onto a serving plate.
- Place chopped dates and water in a saucepan and bring to a boil. Allow the mixture to boil for 1 minute. Stir in the baking soda and continue stirring on the heat for 10-15 seconds. Remove from heat and blend the dates using an immersion blender. Set aside to cool.
- Cream the butter, sugar, salt and vanilla till light and fluffy. Add in the eggs one at a time, and mix well to combine.
- Mix in the cooled date purée. The mixture will be lumpy.
- Fold in the sifted flour and baking powder. Pour the batter into the prepared tin/ ramekins and bake for 25-30 minutes or until a skewer inserted into the center of the pudding comes out clean. Note that baking time will be lesser if using ramekins.
For the toffee sauce
- While the cake is baking, combine brown sugar, butter and cream in a saucepan and bring to a boil. Allow to boil until the sugar is all melted. Take off the heat and stir in the vanilla. Reserve.
To assemble the sticky toffee puddings:
- Once the cake is out of the oven, while still warm, poke holes into the cake and pour over the toffee sauce and allow it to soak in for 10-15 minutes. (If using ramekins, wait for a couple of minutes after removing from the oven before running a knife along the edges of the ramekin and inverting the cakes out onto a serving plate. Then, poke holes and proceed to pour over the toffee sauce).
- Serve your sticky toffee pudding warm with a scoop of vanilla ice cream!
About Foodhall Cookery Studio:
Tucked away at the top of Foodhall@Linking Road, Foodhall Cookery Studio (FCS) is an experimental kitchen and a contemporary venue for cooking classes and workshops. Since the lockdown, FCS have started hosting virtual cook-alongs via Zoom. Discover their globe-trotting line-up of upcoming classes here. | Instagram @FoodhallCookeryStudio
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Hi there- are we really supposed to use 410 ml of water? It made the mixture extremely soupy and other recipes don’t call for as much.
Also why did we line with parchment if there’s no step for turning it out of the tin?