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For a slice of nostalgia there is nothing better than a soft, gooey sticky toffee pudding. With our easy step by step guide you’ll learn how to make individually baked sticky toffee puddings, the ultimate autumnal indulgence.
Chop 12 Medjool dates into small pieces and cover with 200ml boiling water. Allow to soak for 30 minutes. Grease and flour 8 individual Dariole moulds or pudding basins. Place on a baking tray. Once the dates have soaked up the water, add 1 tsp vanilla extract and 3 tbsp black treacle and mash into a paste.
Preheat the oven to gas 4, 180°C, fan 160°C. In a large mixing bowl, use a wooden spoon or electric mixer to combine 100g of softened unsalted butter and 140g Demerara sugar until light and fluffy. (The mixture will be a little grainy, because of the coarse sugar.)
Mix in 2 beaten eggs, 200g self-raising flour, 1 tsp bicarbonate of soda and the date paste. Stir until well combined. Then mix in 110ml whole milk.
Divide the mixture between the Dariole moulds; they should be just over half full. Bake in the oven for 25 minutes or until risen and golden.
While the cakes are baking, put 150g golden caster sugar, 45g butter, 100ml double cream and 1 tsp black treacle in a pan and gradually bring to the boil. Allow to simmer for 2-3 minutes until the sauce becomes a rich toffee colour. Remove from the heat and pour in another 100ml double cream. Mix well and allow to cool.
Once the cakes are baked, remove from the oven but do not turn off the heat. Leave the cakes to cool in their tins for 2-3 minutes, then carefully remove and return each one to the baking tray. Pour 1 tbsp toffee sauce over each cake and bake in the oven for another 2-3 minutes.
Remove from the oven and serve with more toffee sauce and cream.
Get ready to make this delicious pudding at home! Take a screenshot or write down the list of ingredients below to take to the supermarket.
12 medjool dates1 tsp vanilla extract3 tbsp black treacle100g softened unsalted butter140g demerara sugar2 eggs200g self-raising flour1 tsp bicarbonate of soda110ml whole milk150g golden caster sugar45g butter200ml double cream
Serves 8
of the reference intake Carbohydrate 79.6g Protein 5.9g Fibre 1.7g
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