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Sticky toffee puddings

Sticky toffee puddings

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Rating: 4 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal716
fat46g
saturates26g
carbs73g
sugars46g
fibre2g
protein8g
low insalt1.1g
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Ingredients

For the sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

Rating: 4 out of 5.28 ratings

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