Sticky Toffee Pudding

Ingredients

• 1.5 cup all-purpose flour (Plus additional flour for dusting the pan or muffin tray)
• 0.25 tsp baking powder
• 0.75 tsp salt
• 0.75 cup brown sugar (For the cake base)
• 6 tbsp butter (Softened; for the cake base and greasing the pan or muffin tray)
• 2 eggs (Plus 1 egg yolk)
• 1 egg yolk (Used with the two whole eggs in the cake base)
• 1 cup water (Boiling; for softening the dates)
• 1 cup chopped dates (For the date paste)
• 1 tsp baking soda (Called bicarb soda in the method; used in the date paste)
• tea bags (Optional, for extra flavour)
• 3 tbsp rum (Optional, for extra flavour; add to the date paste)
• 0.5 cup brown sugar (For the caramel toffee topping)
• 0.5 cup butter (For the caramel toffee topping)
• 3 tbsp date paste (Remaining date paste; the source gives a range of 3–4 tbsp for the topping)
• vanilla extract (For the cake batter and caramel toffee topping; amount not specified)
• 225 ml heavy cream (For the caramel toffee topping)

Steps

1. 1

   Pour the boiling water over the chopped dates. Add the baking soda and, if using, tea bags and rum for extra flavour. Set the mixture aside for 10–15 minutes so the dates soften.

2. 2

   While the dates soften, cream the softened butter and brown sugar together. The mixture should almost double in size, although it may not become completely smooth because of the coarse sugar.

3. 3

   Beat the two whole eggs and the egg yolk into the creamed butter and sugar, then beat in the vanilla extract.

4. 4

   Mix in the baking soda from the date mixture and the baking powder.

5. 5

   Slowly mix in the all-purpose flour and salt, taking care not to overmix the batter.

6. 6

   Mash the softened dates in their soaking water, then fold the date mixture through the cake batter.

7. 7

   Grease a baking pan or muffin tray with softened butter and dust it with flour.

8. 8

   Fill the prepared pan or muffin cups about two-thirds full with batter.

9. 9

   Bake in an oven preheated to 170°C / 338°F for 20 minutes, or until a skewer inserted into the pudding comes out clean.

10. 10

    Prepare and serve with the caramel toffee topping made from the listed topping ingredients. The source lists the topping ingredients but does not provide a method for cooking or assembling the topping.

Notes

The source does not specify the quantity of vanilla extract, tea bags, or flour and butter needed for preparing the pan. It lists the caramel toffee topping ingredients but does not give instructions for cooking the topping or applying it to the baked puddings.

Nutrition per serving

• dessert
• British
• baked
• sticky toffee pudding
• vegetarian
• holiday dessert
• date dessert