Sticky toffee pudding with caramel sauce (Image: Getty)
Given an all-round five-star rating by hundreds of people, keen baker Michelle – of – has made an “unforgettable dessert”.
Fan Jacquelyn Murphy said following the led to “one of the best desserts” she’s ever made. “It is rich and moist and delicious.”
Fellow commentator, and “avid baker”, Anna said the was “stunning” and “just perfection” – another said “I just made this and it was wonderful”.
Touted as one of the best winter puddings to enjoy on a cold, wintry evening, the dessert is also a top choice at time.
To recreate Michelle’s traditional English , here’s how to do it with her sublime
Don’t miss… [CELEB COOK] [RECIPE]
Caramel sauce is a delicious topping (Image: Getty)
Sticky toffee pudding
- Makes: six to eight servings
- Total time to make: 1hr 20mins
Ingredients
For the toffee sauce:
- 480ml heavy cream
- 99g dark brown sugar
- Two-and-a-half tbsp golden syrup, or molasses
- Pinch of salt
For the pudding:
- 170g pitted dates, chopped
- 240ml water
- One tsp baking soda
- 150g all-purpose flour
- One tsp baking powder
- Half tsp fine sea salt
- 57g unsalted butter
- 149g granulated sugar
- Two eggs, at room temperature
- One tsp vanilla extract
Method
Preheat the oven to approximately 180C (350 degrees F) and butter a baking dish.
Make the toffee sauce
Add the cream, dark brown sugar, golden syrup (or molasses) and salt to a medium saucepan, bring to a boil, and stir often to melt the sugar.
Immediately lower the heat and simmer, stirring constantly for about five minutes, until the mixture is thick and coats the spoon.
Pour half the sauce into the prepared baking dish and place the dish in the freezer, and reserve the other half for serving.
Sticky toffee pudding is a lovely winter dessert (Image: Getty)
To make the pudding
In a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
In a small bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the butter and granulated sugar until light and fluffy.
Gradually beat in the eggs, then the vanilla. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed.
Putting it all together
Remove the baking dish from the freezer and scrape the batter into the baking dish. Bake for 50 minutes.
Remove the pudding from the oven. Spoon portions of the cake into serving bowls and douse with warm toffee sauce. Can serve with whipped cream or vanilla ice cream.