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Sticky Toffee Pudding

By Savker (GoodFood Community)
A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12
Sticky Toffee Pudding with Hot sauce
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Ingredients

  • Plain Flour 200g
  • Baking Powder 1 tsp
  • Salt 0.5 tsp
  • Pitted Dates 150g
  • Water 250 ml
  • Golden Syrup 2 tbsp
  • Bicarbonate of Soda 1 tsp
  • Butter Unsalted 75g
  • Sugar Light Brown 125g
  • Eggs 2
  • Vanilla Extract 1 tsp

Sauce

  • Plain Flour 200g
  • Baking Powder 1 tsp
  • Salt 0.5 tsp
  • Pitted Dates 150g
  • Water 250 ml
  • Golden Syrup 2 tbsp
  • Bicarbonate of Soda 1 tsp
  • Butter Unsalted 75g
  • Sugar Light Brown 125g
  • Eggs 2
  • Vanilla Extract 1 tsp
  • Dark Brown Sugar 125g
  • Double Cream 180ml
  • Butter Unsalted 125g
  • Salt - Pinch
  • Salt - Pinch

Method

  • STEP 1
    Preheat oven to 180c and grease the baking tin well
  • STEP 2
    Whisk the flour, baking powder and salt together
  • STEP 3
    Chop the dates and place in a saucepan with the water, bring to a boil and simmer for 5 mins
  • STEP 4
    Remove from the heat and add the golden syrup, stir well to combine
  • STEP 5
    Add the bicarbonate of soda - the mixture will froth up
  • STEP 6
    Cream the butter until light and fluffy, then add the light brown sugar and cream together until light and fluffy
  • STEP 7
    Add the eggs one at a time and beat well to combine, and then stir in the vanilla.
  • STEP 8
    Add half the flour and mix to combine, add the date mixture in two lots, stirring to combine and finally mix in the remaining flour.
  • STEP 9
    Pour the mixture into the tin and bake for approximately 25 mins
  • STEP 10
    For the Sauce- Place the butter and brown sugar in a saucepan over medium heat, stir until butter melts and sugar dissolves. Add the cream, bring to a boil and simmer for 5 mins, stirring continuously and allow the sauce to reduce and thicken. Serve warm

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Overall rating

A star rating of 5 out of 5.2 ratings
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