Sticky Toffee Pudding Recipe

It’s been our best seller since day one and we’ve experimented with it relentlessly. Both to tweak and improve the basic recipe and to come up with new variations on a theme, more of which can be found in our cookbook. Below is our classic Sticky Toffee Pudding recipe for 4.

Serves 4
To make these you will need four 85 x 50mm aluminium pudding basins.

FOR THE PUDDING
125g chopped dates
3g bicarbonate of soda
190ml boiling water
55g unsalted butter
65g light muscavado sugar
65g dark muscavado sugar
1 egg
225g self-raising flour
4g baking powder
a pinch of maldon sea salt
clotted cream, to serveFOR THE TOFFEE SAUCE
95g dark muscavado sugar
30g light muscovado sugar
125g unsalted butter
125ml double cream
a pinch of maldon sea salt
1. Preheat your oven to 170°C/325°F/gas 3.
2. Put the chopped dates, bicarbonate of soda and water into a saucepan and boil for 7-8 minutes, stirring frequently, until very dark. Take off the heat and set aside.
3. In a stand mixer fitter with the paddle attachment, or with a hand-help electric whisk, cream together the butter and both muscavado sugars.
4. Mix in the egg, followed by the flour, baking powder and a pinch of salt.
5. Finally add the date mixture
6. Throughly grease your pudding tins and pour the mix evenly into them. Cook in the oven for around 25 minutes, until risen and cooked through.
7. Remove from the oven and cool in the tins before turning out.
8. Meanwhile, make the toffee sauce. In a saucepan, gently heat together all the sauce ingredients. Once the butter and sugar have melted, turn up the heat and gently simmer for 5 minutes.
9. Turn off the heat, and leave to cool a little before serving.
10. Serve the puddings with the warm toffee sauce and a generous dollop of clotted cream.