Sticky toffee pudding


I don’t have to introduce this dessert as it is very well known. I will say that I always thought it was time consuming and difficult to make – I couldn’t be more wrong – easy peasy! Not good if you are on a diet though – I guess lots of us are going to start tomorrow – 1st of January 🙂 ! The puddings freeze well so you can eat what you want and freeze leftovers – that’s my plan!
This recipe is by James Martin. In my opinion the pudding does not need any black treacle but you can decide for yourselves.


55g butter, plus extra for greasing
170g muscavado sugar
1 tbsp golden syrup
2 eggs
2 tbsp black treacle
200g self rising flour plus extra for flouring
200g pitted dates
290ml boiling water
1 tsp bicarbonate of soda
tsp vanilla extract

For the sauce

110ml single cream
55g butter, diced
55g dark muscavado sugar
2 tbsp black treacle
tbsp golden syrup

1. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds (I used muffin tin and made 12 mini puddings).

2. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.

3. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.

4. Pour the date mixture into the pudding batter and stir until well combined.

5. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.

6. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.

7. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve.


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