Dessert
Sticky Toffee Pudding
Sticky Toffee Pudding is one of those British classics that just hits different. "Pudding" is basically the British catch-all for any baked or steamed sweet. And this one earns the name. A dense, date-packed sponge soaked in warm toffee sauce, it's been a pub menu staple since the mid-20th century. Serve it warm with vanilla ice cream and try not to go back for seconds.
THE PUDDING
Ingredients
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6 tbsp Butter
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1 cup Light Brown Sugar
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2 Eggs
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1 tbsp Coffee Extract
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1.5 cups Self-Rising Flour
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1 cup Dates
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1 cup Walnuts
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0.75 cup Hot Water
Method
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1
Heat your oven to 350°F / 180°C. Grease a deep 8-inch square pan and line the bottom with parchment so nothing sticks.
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2
In a large bowl, beat the butter, brown sugar, eggs, and coffee extract together until smooth and creamy. Then fold in the self-rising flour and a pinch of salt — don't overmix.
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3
Roughly chop the dates and walnuts, then stir them in until evenly distributed. Pour in the hot water and mix until the batter loosens up and comes together.
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4
Pour into your prepared pan and bake for 37–40 minutes, until the top is deep golden brown and springs back when you press it gently in the center.
THE TOFFEE SAUCE
Ingredients
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9 tbsp Butter
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1.75 cups Dark Brown Sugar
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6 tbsp Heavy Cream
Method
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1
In a saucepan over medium heat, melt the butter and sugar together, stirring until the sugar fully dissolves. Add the cream and walnuts and let it warm through. Keep it at a gentle simmer, don't let it boil hard.
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2
Poke large holes all over the top of the cake (a chopstick works perfectly) and pour the warm sauce generously over the top. Don't hold back. Serve warm with a scoop of vanilla ice cream.