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Sticky toffee puddings

Sticky toffee puddings

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(13 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
MasterChef's Gregg Wallace shares his sumptuous recipe for the classic sticky toffee pudding

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories716
  • fat46g
  • saturates26g
  • carbs73g
  • sugars46g
  • fibre2g
  • protein8g
  • salt1.1g
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Ingredients

  • 75g dates, stoned and chopped

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 75g butter, softened, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g light brown soft sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 140g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the sauce

  • 150ml double cream
  • 75g light brown soft sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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Method

  1. Put the dates in a small saucepan and pour over 75ml water. Bring to a simmer and cook for 3-4 mins until the dates are mushy and have absorbed the water. Gently stir to blend.

  2. Heat the oven to 180C/160C fan/gas 4. Grease and line the bases of 4 x 150ml pudding moulds. Cream the butter and sugar with an electric whisk until pale and fluffy. Gradually add the eggs and vanilla, then fold in the flour and baking powder. Mix in the blended date purée and divide between the moulds. Transfer to a roasting tin and pour enough boiling water in to reach halfway up the moulds. Cover the tin with foil and cook for 25 mins until risen and firm to the touch.

  3. Meanwhile, make the sauce. Pour half the cream and all the sugar and butter into a small, heavy-bottomed pan. Heat gently until sugar has dissolved, stirring often. Turn up the heat and bubble for 3-4 mins until the sauce is glossy and thick, then stir in the remaining cream. Re-heat the sauce when the puddings are cooked and serve poured on top.

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Comments (17)

talltone's picture
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Absolute heaven! I am lactose-intolerant, so did this with lactose-free (single) cream and the usual dairy-free margarine. What joy to have a favourite taste again! And so easy to make...

alisonwalkerdurr's picture
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Have made these lots of times as they are so easy and never fail, always light and fluffy. I follow instructions exactly and have never had them go wrong yet. For those who are saying they are tasteless are you using good quality vanilla essence/paste? Guests are usually impressed with these winter puds so will continue to use this recipe again and again.

tinaalders's picture
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I have just made these, I took the comments on board and added more dates but was a bit disappointed on the flavour or lack of it.

freshcream's picture

I followed the recipe exactly, except that instead of individual molds, I put all the mixture into one dish. When I took the pudding out after 25 min it was totally uncooked, so I put it back in without the foil but that dried it up. so basically what i had was a dry, dull date cake wh/ needed drowning with the toffee sauce to make it go down. I shouldve known from the picture, it DOES look dry and miserable.

safiahusain1324's picture

Maybe it was because you should have used smaller moulds :). Btw just because the recipe didnt work for you, doesn't mean you have to be hateful :|

florencekitten's picture

Made this last night and it worked really well. I must admit I doubled the dates (love them) and cooked in a loaf tin as no pudding moulds so took about 35 mins but was light, fluffy and really tasty!!

laila abdoolla's picture
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I don't eat dates

postwoody's picture
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Lovely light sponges and easy to make. froze and reheated perfectly. Did think they lacked a bit of flavour though.

jellycatblue's picture
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I loved this, will make it again for sure, I made it the night before for a lunch with friends so only had the sauce to do on the day and that took just minutes. A really lovely pudding!

lpritchard's picture
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Super delicious. Made these tonight for me and my husband, served with vanilla ice cream. Looking forward to eating the other 2 tomorrow! They needed about 30 mins in the oven as they were still a bit gooey after 25. Will definitely be making these again.

clairecanale's picture
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First-class! This is one of the tastiest desserts I have made - even my husband, who is not a big fan of these type of puddings, loved it! I'll be making it again for our New Year's Day dessert.

shona17's picture
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These are amazing, easy to make and tasted fab. Still good when re-heated the next day.

flick1's picture
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My puddings didn't cook properly either. The worst sticky toffee pudding I've ever made. Gregg not to be trusted?

karengould's picture

These cooked perfectly and were very light. Made them and reheated as suggested which worked out well. Felt like the sponge needed a bit more flavour though.

kirsty1605's picture

I have made this twice now and when I took them out of the oven they were still raw in the middle, any idea where I am going wrong? Followed the recipe. What was cooked tasted nice.

ellapot's picture
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Amazing. Easy to make and such a light sponge. Just as nice the day after when reheated.

lorens_pin's picture
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Delicious recipe, Gregg Wallace never lets you down! A great classic that is so easy to make!

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