Sticky toffee pudding also known as Sticky Date Pudding was apparently invented in the North West of England. There are a lot of different claims out there from Scotland to Canada but no matter where it comes from, it tastes fantastic. The Canadian origin makes more sense, as the pudding uses a batter similar to that of an American muffin, rather than an English sponge.
I have tried many different recipes for sticky toffee pudding but this recipe is by far the best. This recipe can be made in one pot so no creaming the butter and sugar and adding the eggs one by one. Just throw everything in to one pot and mix it together. It’s the same with the two toppings, what could be more simpler than throwing the ingredients in to a pan and heating it up.
If you are throwing a dinner party your diners will love you forever if you serve this for desert. It can be made ahead of time and keeps really well in the fridge. This sponge also freezes well so you will always have one on hand for unexpected guests. I would however recommend making topping 2 on the day that you are eating it.
INGREDIENTS
THE SPONGE
- 175g dates, chopped
- 275 ml boiling water
- 1 teabag
- 1 tsp bicarbonate of soda
- 50g salted butter
- pinch of salt
- 75g demerara sugar
- 75g dark brown sugar
- 2 eggs
- 175g self-raising flour
- 1 tsp vanilla
- butter, for greasing
For the Sticky Toffee Topping (Topping 1)
- 250ml double cream
- 80g butter
- 80g dark brown sugar
For the Extra Sauce (Topping 2)
- 300ml double cream
- 50g brown sugar
- 50g butter
METHOD
- Preheat the oven to 180C/Gas 4.
- Pour 275ml boiling water and the teabag into a mixing bowl and add the dates.
- Leave the water to one side until cools and remove the teabag.
- Measure out the rest of the ingredients for the sponge and add them to the dates and water and mix well together
- Blend the date mixture in a food processor or use a stick blender, try to leave some of date still visible.
- Generously butter a 2Lb loaf tin and pour in the sponge batter.
- Bake for around 40 minutes, or until just firm to the touch.
- Preheat the grill on the medium setting.
- While the grill is heating up make both the toppings, heating the ingredients gently in separate pans, whisk regularly.
- Once they both come to a slow boil turn off both pans.
- Pour topping 1 over the cooked pudding and place under the grill until bubbling.
- Divide in to 6 bowls and pour over topping 2
I have made this many times and every time it comes out great. Drop me a message and let me know how it turns out for you. Try some of my other recipes, I add new ones every day.
