Sticky Toffee Pudding

Sticky toffee pudding

Nutrition Facts

473.45

286.18

31.64g

48.68%

19.80g

98.99%

172.12mg

57.37%

525.82mg

21.91%

172.28mg

4.92%

40.84g

13.61%

2.16g

8.64%

19.77g

4.76g

9.53%

22.42%

7.96%

9.52%

12.57%

8.38%

Pudding

200 g Dried Dates
150 mL Tea
150 g Unsalted Butter
200 g Light Brown Sugar
3 Eggs, at room temperature
200 g Self Rising Flour
1 tsp Baking Soda

Sauce

Pudding

Preheat the oven to 350°F. Butter and line an 8x8 metal pan with parchment.

Dice the dates, then soak them in the hot tea for at least 15 minutes while making the sponge.

Cream together the butter and sugar in a large bowl. Mix in the eggs one at a time, beating well with each one added.

In a separate bowl, mix the flour and baking soda. Mix that a bit at a time into the creamed mix until all of it is incorporated. Fold in the dates along with any tea that hasn't soaked in. Pour into the prepared cake tin and bake for 35-40 minutes or until a toothpick comes out clean.

Leave the pudding to cool for five minutes before turning out and cutting into squares. Serve warm with the hot toffee sauce.

Hot Toffee Sauce

Melt the butter in a small pan, then add the sugar and cream and cook over a low heat, stirring occasionally until the sugar has dissolved. Once the sauce is smooth, increase to medium heat and let it bubble for a few minutes.

Tags English

Cost: $7.69 ($0.96 per serving)

Source: https://thegreatbritishbakeoff.co.uk/recipes/all/sticky-toffee-pudding/

Notes

Original recipe called for muscovado sugar, but as that's incredibly expensive online, brown sugar makes an adequate substitute.

The original recipe also calls for a deep cake tin, so we used a deeper 8x8 ceramic pan rather than metal - it didn't cook quite right, and burned on top when it was still liquid in the middle. Need to try again with a metal 8x8.

For the sauce, without a scale, it's 7 tbsp of butter, 2/3 cup heavy cream, 1 cup brown sugar.