Sticky toffee pudding XL

Sticky toffee pudding XL
Makes: 40 portions
Prep time:
Cook time:
Total time:
  • 667 gr raisins
  • 1000 gr water
  • 200 gr butter
  • 667 gr brown sugar
  • 40 gr vanilla sugar
  • 8 eggs
  • 22 gr bicarbonate of soda
  • 667 gr white flour
  • 21 gr baking powder
  • 167 gr butter
  • 333 gr brown sugar
  • 333 gr double cream
  1. Preheat the oven to 170˚C. Grease with butter the base and sides of a gastro tray and line with baking paper.
  2. Bring the raisins and water to the boil, take it off 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 raisins and their soaking water with a stick blender, add the bicarbonate of soda and fold this in the batter.
  6. Sift the flour and baking powder and fold it in the batter.
  7. Transfer the mixture to the prepared tray spreading it evenly.
  8. Bake for 50-60 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
This recipe is enough for a gastro tray measuring 30 x 50 x 5 cm and yields about 40 portions.
It is possible to make the sticky toffee pudding a day ahead if it is wrapped in enough cling film.
Do not overcook the pudding or it will become dry.
Only add the bicarbonate after pureeing the raisins otherwise the mixture will foam too much.
The traditional recipes uses dates but raisins are a cheaper alternative.