Yum Sticky Toffee Pudding
Treat yourself to a delicious Yum Sticky Toffee Pudding! This indulgent dessert is made with buttery pudding, creamy toffee sauce, and sweet dates. A must-try for any food lover! #DeliciousTreats #YumStickyToffeePudding #TreatYoSelf
Ah, Sticky Toffee Pudding - the childhood classic I always come back to! There's nothing quite like the creamy, sweet, sticky feeling I get when I bite into this deliciously comforting dish. Date, sponge and toffee - what could be better? Every bite is like being wrapped in a warm hug and the earthy sweetness of the dates paired with the buttery sweetness of the demerara sugar makes a magical combination. And when it's covered in the silky toffee sauce, it's like taking a trip to Heaven! Forget about the bland, dry store bought versions and try this homemade version, your tastebuds will thank you. So, grab your ingredients and let's make some of this deliciousness - just don't forget the custard or cream on the side!
Why You’ll Love This Yum Sticky Toffee Pudding Recipe
These are all the reasons I'm loving this Yum Sticky Toffee Pudding recipe:
It's full of gooey goodness: The sticky toffee pudding is filled with a soft and gooey texture, thanks to the mix of dates, treacle and toffee sauce. It's the perfect treat for when you're craving something sweet!
It's a classic: With its classic combination of dates and treacle, this recipe is sure to please even the pickiest of eaters. Perfect for a comforting dessert, toffee pudding is a classic that will never go out of style.
It's easy to make: Despite its impressive flavour and texture, this sticky toffee pudding is surprisingly simple to make. With just a few simple steps you can whip up a delicious dessert that will have your family and friends asking for seconds.
Yum Sticky Toffee Pudding
Treat yourself to a delicious Yum Sticky Toffee Pudding! This indulgent dessert is made with buttery pudding, creamy toffee sauce, and sweet dates. A must-try for any food lover! #DeliciousTreats #YumStickyToffeePudding #TreatYoSelf
Ingredients
For the pudding
- 225g whole medjool dates
- 175ml boiling water
- 1 tsp vanilla extract
- 175g self-raising flour, plus extra for greasing
- 1 tsp bicarbonate of soda
- 2 eggs
- 85g butter, softened, plus extra for greasing
- 140g demerara sugar
- 2 tbsp black treacle
- 100ml milk
- cream or custard to serve (optional)
For the toffee sauce
- 175g light muscovado sugar
- 50g butter, cut into pieces
- 225ml double cream
- 1 tbsp black treacle
Instructions
- Step 1: Cut 225g of Medjool dates into small pieces and put them into a bowl. Pour 175ml of boiled water over the chopped dates.
- Step 2: Allow the mixture to sit for approximately 30 minutes until the texture is cool and saturated, then lightly break it apart with a fork. Add in 1 tsp of vanilla extract and mix.
- Step 3: Generously coat seven mini pudding tins (each about 200ml/7fl oz) with butter and flour, then arrange them on a baking sheet. Preheat your oven to 180C/fan 160C/gas 4.
- Step 4: Combine 175g of self-rising flour and 1 teaspoon of bicarbonate soda together and mix together. In a separate bowl, beat two eggs. Then, prepare the puddings while the dates are soaking.
- Step 5: In a large bowl, cream together 85g of softened butter and 140g demerara sugar for a few minutes until light and fluffy (the sugar will give the mixture a granulated appearance). Slowly add the eggs one at a time, beating until combined between each addition.
- Step 6: Carefully stir in 2 tbsp of black treacle. Then, take a large metal spoon and mix one-third of the flour and bicarbonate of soda until blended. Half of the milk should be stirred in next, making sure not to overwork the mixture. Alternate between the flour mix and the milk until each is completely blended.
- Step 7: Mix the soaked dates into the pudding batter; the combination may have a grainy appearance and should have a texture similar to that of a soft and thick batter.
- Step 8: Divide the mixture between the tins and bake for 20-25 minutes, until the cakes have risen and are solid to the touch.
- Step 9: In the meantime, take the 175g light muscovado sugar and 50g butter and put them in a medium saucepan with half of the 225ml double cream.
- Step 10: Place over a medium heat, stirring continuously, until the sugar has been fully dissolved.
- Step 11: Increase the heat slightly and bring to a boil. Add 1 tbsp black treacle and let it simmer for a duration of 2-3 minutes until the mixture takes on a toffee colour, stirring intermittently to avoid burning. Once it has reached the desired colour, remove the pan from heat and mix in the remaining double cream.
- Step 12: Take the puddings out of the oven. Wait a few minutes, then carefully use the edge of a small spatula to loosen them from the sides of the tins before turning them out.
- Step 13: You can serve the dish now with the sauce on top, but it will be even more indulgent if it is left to sit in the sauce for a day or two. To accomplish this, simply pour around half the sauce into one or two ovenproof dishes.
- Step 14: Place the puddings onto the sauce, and pour any remaining sauce over them. Cover with a loose foil lid, to ensure the sauce does not become smudged (no need to refrigerate).
- Step 15: Preheat oven to 180C/fan 160C/gas 4 before serving. Place the puddings, covered, into the oven for 15-20 minutes, or until the sauce begins to bubble. Serve the puddings as desired, either on their own or accompanied with cream or custard.
