Sticky toffee puddings

Sticky toffee puddings

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(19 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

  • kcal716
  • fat46g
  • saturates26g
  • carbs73g
  • sugars46g
  • fibre2g
  • protein8g
  • salt1.1g
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Ingredients

  • 75g dates, stoned and chopped
    Dates

    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

    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

    Sugar

    shuh-ga

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

  • 2 eggs
    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

    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

    Sugar

    shuh-ga

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

  • 25g butter
    Butter

    Butter

    butt-err

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

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, questions and tips

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kirsty1605
27th Feb, 2011
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.
hannah2355
16th Feb, 2017
1.05
Try not cooking them in hot water or maybe the better option is to find a different recipe for sticky toffee.
ellapot
1st Feb, 2011
5.05
Amazing. Easy to make and such a light sponge. Just as nice the day after when reheated.
lorens_pin
24th Jan, 2011
5.05
Delicious recipe, Gregg Wallace never lets you down! A great classic that is so easy to make!

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