British · dessert

Sticky Toffee Pudding Ultimate

Name: Sticky Toffee Pudding Ultimate
Yield: 4 servings
Cuisine: British
Ingredients: 225g Medjool dates; 175ml Boiling water; 1 tsp vanilla extract; 175g self-raising flour; 1 tsp bicarbonate of soda; 2 eggs; 85g butter; 140g demerara sugar; 2 tbsp black treacle; 100ml milk; 1 scoop ice cream; 175g muscovado sugar; 50g butter; 225ml double cream; 1 tbsp black treacle

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Medjool dates225 g
Water175 ml
Vanilla extract1 tsp
Self-raising flour175 g
Bicarbonate of soda1 tsp
Eggs2
Butter85 g
Demerara sugar140 g
Black treacle2 tbsp
Milk100 ml
Ice cream1
Muscovado sugar175 g
Butter50 g
Double cream225 ml
Black treacle1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

5 steps · 0 min

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.

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