Sticky toffee pudding is the ultimate British dessert that’s sweet and indulgent (Image: Getty)
As temperatures plummet across the UK, snuggling up on the sofa with a pudding can feel utterly warming and comforting.
Describing her take on a sticky pudding as “deeper and darker” than a traditional , pours black treacle sauce over her delightful sponge.
Taken from : At My Table book, the only takes less than half an hour to prepare, and is ready to eat within the hour.
“It seems redolent of ginger, cloves, allspice – and yet none of these spices are used,” noted.
Here’s how to make ‘s tasty that will be tantalising on the tastebuds.
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Black treacle is a key ingredient in this traditional pudding recipe (Image: Getty)
Sticky toffee pudding
- Serves: nine people
Ingredients
For the sponge
- 200g soft dried pitted dates, roughly chopped
- 200ml freshly boiled water
- One tsp bicarbonate of soda
- 75g unsalted butter, softened, plus extra for greasing
- Two tbsp black treacle
- 50g dark muscovado sugar
- Two large eggs, room temperature
- 150g plain flour
- Two tsp baking powder
For the sauce
- 150g unsalted butter, softened
- 300g dark muscovado sugar
- One tbsp black treacle
- 200ml double cream, plus more to serve
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Eggs are a key baking ingredient (Image: Getty)
Method
Preheat the oven to 180C (160C fan/gas four) and lightly grease a 23x23cm baking dish. Next, put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes.
Cream the butter and black treacle together in a stand mixer until well mixed, then add the sugar and mix again, beating out any lumps.
Beat in one of the eggs until completely incorporated, then do the same with the other egg. Now, beating more gently, add the flour and baking powder to form a smooth, thick batter.
Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in. Pour and scrape into your prepared dish and bake for 30 to 35 minutes, or until a skewer inserted comes out clean.
Making the sauceFor the sauce, melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan.
Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.
Sponge cakeWhen it’s out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about one quarter of the warm sauce over. Leave the pudding to stand for 20 to 30 minutes, then serve with the rest of the sauce and cream.