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Recipe by Angela Nilsen

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1. Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
2. While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used. Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
3. Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the cream.
4. Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out. You can serve them now with the sauce drizzled over, but they'll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes. Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn't smudge (no need to chill).
5. When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.

Copyright: Angela Nilsen

Per serving

697 kcalories, protein 6g, carbohydrate 92g, fat 36 g, saturated fat 21g, fibre 2g, salt 1.1 g

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Results 1-20

• Lisa

  03 November 2007

  Lisa commented on this recipe

  I made this gorgeous pudding to round off a birthday meal for my Mother. It was simple to make and tasted divine. Without hesitation I would give this recipe 5 stars!

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• Castle2

  04 November 2007

  Castle2 rated and commented on this recipe

  

  Amazing! This is great to prepare on a cold autumn or winter weekend afternoon. I stretched the recipe to 8 portions and froze some and they were just as good! I'd definitely recommend this to anyone who wants to get a 10/10 comment from their 'Sticky Toffee Pudding-loving" friends and family.

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• Misti

  19 November 2007

  Misti rated and commented on this recipe

  

  It really is the best sticky toffee pudding recipe ever! I used a deep muffin tray instead of individual pudding basins. That way (since each of the twelve puddings is smaller than the recipe intended) you can eat two without feeling greedy!

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• jennifer

  19 November 2007

  jennifer rated and commented on this recipe

  

  Lush pud, i doubled it and baked the second pud in a loaf tin. This was taken to work for testing. It scored a very satisfactory 15 out of 10!!! Yum

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• jac_sd

  07 December 2007

  jac_sd rated and commented on this recipe

  

  Made it in a bundt cake tin, which worked very well (made 8 portions). Although the sauce was a bit runny, it was absloutely delicious!

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• BARBARA

  10 December 2007

  BARBARA rated and commented on this recipe

  

  Out of this world, a pudding lovers deam. |nstead of individual portions i made one large pudding in a basin and it turn out fantastic and looked very impressive with the toffee sauce gently rtrickly over top and down the sides..

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• ELIZABETH

  28 December 2007

  ELIZABETH rated and commented on this recipe

  

  I made this on christmas eve to eat as dessert on christmas day it was very easy and tasted delicious .I am not a big fan of sticky toffee puddings but even i loved it and would definately make it again.

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• sheepcat

  08 January 2008

  sheepcat rated and commented on this recipe

  

  Just gorgeous.

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• cutielou

  10 January 2008

  cutielou commented on this recipe

  This is an absolute winner everytime. Can highly recommend anyone to give it a go, it will not disappoint. Great for a dinner party or anytime really, who needs an excuse!!

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• cutielou

  10 January 2008

  cutielou rated and commented on this recipe

  

  Oops, forgot the 5 start treatment!

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• pistache

  15 January 2008

  pistache commented on this recipe

  Is baking time different if you make one large pudding instead of individual portions ?

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• Kim

  21 January 2008

  Kim rated this recipe

  

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• Charlotte M

  27 January 2008

  Charlotte M rated and commented on this recipe

  

  Amazing recipe!

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• GraceW

  11 February 2008

  GraceW rated and commented on this recipe

  

  This is absolutel delicious. Even my husband who is not a big pudding fan really liked it and has had it three nights in a row. Will definitely make it again and again.

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• Regine

  11 February 2008

  Regine rated and commented on this recipe

  

  EXCELLENT! DELICIOUS!!!!!!!!!!!! Will be making this over and over. I baked it in a 12 muffin pan but I had a little leftover for maybe a 13th one. I think it took me longer than the 20-25 minutes too cook, maybe 30-40 minutes. I live in the US so I baked it at 320 degrees. Other than me finding a container that showed me the grams for flour, and sugar, etc. (here we use cups), I did not have a hard time making it. Also, as a shortcut, for the custard, I bought some good vanilla icecream which I melted and placed in the fridge. I added some extra vanilla extract and a little rum in the sauce, and poured it over the puddings. I will be making this over and over.

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• Janet

  08 March 2008

  Janet commented on this recipe

  Absolutely fabulous... made it for a dinner party and went down really well with excellent feed back. Have stored this recipe somewhere very safe, as it is quick to do with fantastic results. Perfect for a dinner party pud!.

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• elizabeth

  10 March 2008

  elizabeth commented on this recipe

  This is absolutely the best. I lined my individual metal pudding tins with paper muffin cases so I could freeze the cooked puddings without the tins. The sauce keeps for months so with sauce in the fridge and puddings in the freezer I am never without an (almost) instant pud.

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• captainpudding

  18 March 2008

  captainpudding commented on this recipe

  The first time I made this it was good. The second time it turned out red and funny, more like fruitcake. I don't know why. Can anyone help me, please?

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• pirategrrl

  20 March 2008

  pirategrrl rated and commented on this recipe

  

  Excellent. Very easy to make and went down a storm. I used a 12 muffin/yorkshire pud tray and it made 11 good sized puds which fit perfectly with sauce in little ramekin dishes. They freeze really well and are extra goodly with a little dollop of vanilla quality ice cream.

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• San's food

  22 March 2008

  San's food rated and commented on this recipe

  

  This was excellent. I had a jar of blackstrap molasses so I used that instead of the treacle. I made 1 1/2 times the ingredients and cooked it in a lined 20cm x 30 cm slide out brownie tin for 40 mins @ 180c/160c fan, I then made 1 1/2 times the sauce ingredients and let it cool for a while. I then poured most ot it it slowly over the cake and left it for 24 hours. I reheated portions for 35 seconds each in the microwave. Yummy.

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Ingredients

FOR THE PUDDING

• 225g whole Medjool dates
• 175g boiling water
• 1 tsp vanilla extract
• 175g self-raising flour , plus extra for greasing
• 1 tsp bicarbonate of soda
• 2 eggs
• 85g butter , softened, plus extra for greasing
• 140g demerara sugar
• 2 tbsp black treacle
• 100ml milk
• cream or custard to serve (optional)

FOR THE TOFFEE SAUCE

• 175g light muscovado sugar
• 50g butter , cut into pieces
• 225ml double cream
• 1 tbsp black treacle

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Difficulty and servings

Makes 7 little puddings

Preperation and cooking times

Prep 1 hr

Cook 25 mins

(can be made 1-2 days ahead uncooked)

See 'try' below

Ingredients

FOR THE PUDDING

• 225g whole Medjool dates
• 175g boiling water
• 1 tsp vanilla extract
• 175g self-raising flour , plus extra for greasing
• 1 tsp bicarbonate of soda
• 2 eggs
• 85g butter , softened, plus extra for greasing
• 140g demerara sugar
• 2 tbsp black treacle
• 100ml milk
• cream or custard to serve (optional)

FOR THE TOFFEE SAUCE

• 175g light muscovado sugar
• 50g butter , cut into pieces
• 225ml double cream
• 1 tbsp black treacle