Sticky toffee pudding

Sticky toffee pudding
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 250 gr dates
  • 375 gr water
  • 85 gr butter
  • 250 gr brown sugar
  • 8 gr vanilla flavouring
  • 3 eggs
  • 8 gr bicarbonate of soda
  • 250 gr self raising flour
  • 100 gr butter
  • 150 gr brown sugar
  • 150 gr double cream
  1. Preheat the oven to 170˚C and butter and line a tray with baking paper
  2. Bring the dates and water to the boil, take it of the heat and leave them to rehydrate for 15 minutes.
  3. Cream the soft butter, vanilla flavouring and sugar together in a large bowl until light and fluffy.
  4. Add the eggs one by one and continue mixing to incorporate them in the batter.
  5. Puree the dates and their soaking water with a stick blender, add the bicarbonate of soda and fold this in the batter.
  6. Sift the self raising flour over the batter and fold it in the batter.
  7. Transfer the mixture to the prepared tin spreading it evenly.
  8. Bake for 25 minutes or until firm and springy to the touch. A skewer inserted in the centre comes out clean.
  1. Melt together the butter, sugar and cream in a saucepan over a low heat.
  2. Bring to the boil and let bubble for a couple of minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
  3. Cut the pudding into portions and serve with the warm toffee sauce and ice cream.
Stuff to know
Do not overcook the pudding or it will become dry.
Replace the dates by raisins for a less expensive pudding.
This quantity will feed 12 people and fill a tray measuring 12 x 26 x 4 cm.