Darjeeling Sticky Toffee Pudding

Ingredients

• 10 g Butter (For greasing the tin)
• 1 tbsp Demerara sugar (Optional; for coating the tin)
• 2 Darjeeling tea bags (For the dates)
• 300 ml Boiling water (For steeping the tea)
• 200 g Pitted Medjool dates (Chopped)
• 1 tsp Bicarbonate of soda
• 85 g Unsalted butter (Softened; for the sponge)
• 115 g Dark muscovado sugar (For the sponge)
• 2 Large eggs (Add one at a time)
• 1 tbsp Golden syrup (For the sponge)
• 1 tbsp Black treacle (For the sponge)
• 1 tsp Vanilla (Vanilla extract or paste, as described in the transcript)
• 175 g Self-raising flour
• 75 ml Milk
• 300 ml Double cream (For the sauce)
• 1 Darjeeling tea bag (Optional; for the sauce)
• 115 g Unsalted butter (For the sauce)
• 150 g Light muscovado sugar (For the sauce)
• 2 tbsp Golden syrup (For the sauce)
• 1 tbsp Black treacle (For the sauce)
• 0.25 tsp Sea salt
• Vanilla ice cream (For serving; amount not specified)

Steps

1. 1

   Heat the oven to 180°C (160°C fan).

2. 2

   Butter a 9 × 9-inch square tin. Add the optional demerara sugar, shake the tin to coat it, then tap out the excess.

3. 3

   Steep the two Darjeeling tea bags in 300 ml boiling water for 4 minutes. Squeeze the bags and remove them.

4. 4

   Add the chopped dates to the tea and simmer for 5 minutes, until very soft.

5. 5

   Take the pan off the heat and stir in the bicarbonate of soda; the mixture will foam. Blend the dates fairly smooth and let the puree cool slightly.

6. 6

   Beat the softened butter and dark muscovado sugar for 3 minutes, until fluffy.

7. 7

   Beat in the eggs one at a time.

8. 8

   Beat in the golden syrup, black treacle and vanilla.

9. 9

   Fold in the self-raising flour.

10. 10

    Fold in the milk, then fold in the date puree. The batter will look very runny; that is expected.

11. 11

    Bake for 25–30 minutes, until a skewer inserted into the sponge comes out clean.

12. 12

    For the sauce, warm the double cream until steaming. If using the optional tea bag, steep it in the hot cream for 5 minutes, then squeeze and remove it.

13. 13

    In a saucepan, melt the sauce butter with the light muscovado sugar.

14. 14

    Add the sauce golden syrup and black treacle. Bubble for 2–3 minutes, until glossy.

15. 15

    Add the warm cream in two batches, then simmer gently for 5 minutes, until slightly thickened.

16. 16

    Stir in the sea salt.

17. 17

    While the sponge is hot, poke holes all over it.

18. 18

    Pour about one-third of the sauce over the sponge. Leave it for 5 minutes to soak in.

19. 19

    Return the pudding to the oven for 5 minutes, until bubbling at the edges.

20. 20

    Rest for 10 minutes, then slice and serve with the remaining sauce and vanilla ice cream.

Notes

The post specifies a 9 × 9-inch square tin. The transcript mentions pouring about one-third to one-half of the sauce over the sponge; the written recipe specifies one-third, followed here. The post calls for vanilla ice cream but gives no quantity. Sauce preparation can be done while the sponge bakes; the source does not specify a yield.

Nutrition per serving

• dessert
• British
• baked
• sticky toffee pudding
• Darjeeling tea
• vegetarian