I came across this recipe while browsing through scrumity posts over at Keep Calm and Cook and decided I would have to make this and as luck would have it, I had all of the ingredients on hand – the dates were destined to be made into Date Balls but were quickly reallocated for this pud. This is a lovely easy take on a classic dessert. Next time around though, I will pour the toffee sauce over the pudding when it comes out of the oven to make it more “sticky” as opposed to serving it separately.
Sticky Toffee Pudding
as seen on Keep Calm and Cook
170g dates chopped
1 cup boiling water
170g soft brown sugar (I used regular brown)
170g self raising flour
1 tsp bicarbonate of soda
140g soft brown sugar (I used regular brown)
4 tbsp cream
- Preheat the oven to 180°C.
- Place the dates in a bowl and cover with the boiling water.
- In another bowl, cream the butter and sugar.
- Add the eggs to the butter mixture one at a time, beating well after each addition then fold in the flour.
- Add the bicarb to the dates and stir into the pudding mixture.
- Pour the mixture into a prepared baking dish and bake for 25 to 30 minutes.
- Combine all of the toffee sauce ingredients in a saucepan and gently heat stirring until the sugar has dissolved.
- Prick the cooked pudding all over and pour the sauce over.
- Serve warm or cold with ice cream, cream or custard.
I cut out sections of pudding using a used tin of chopped tomatoes cut in half.