
Recipe
Dessert
Sticky Toffee Puds
By FDL
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An easy recipe to make sticky toffee puds, a classic dessert with a twist: check out all the ingredients and step-by-step preparation.
Ingredients
Ingredients
- Butter 225 g, unsalted, softned
- Dates 200 g, pitted
- Water 110 ml
- Bicarbonate of (baking) soda 1/2 tsp
- Flour 225
- Baking powder 1 tsp
- Sugar 300 g, soft, brown
- Eggs 2 large
- Vanilla extract 1 tsp
- Cream 150 ml, double (heavy)
- Golden syrup 2 tbsp
Info box
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 4
Preparation
How to prepare delicious sticky toffee puds
- Preheat the oven to 180°C (160° fan)|gas 4.
- Grease four individual ramekins with a little of the butter.
- Combine the dates, water and bicarbonate of soda in a saucepan, warming over a medium heat until it approaches boiling point.
- Remove from the heat and set to one side.
- Place the flour in a large mixing bowl and cream together 175 g of the sugar with 110 g of the butter in a separate bowl until pale.
- Beat in the eggs, one by one, and then beat in the vanilla extract and baking powder.
- Fold through the flour in thirds and then the date mixture.
- Spoon into the ramekins and bake for 30–35 minutes until risen and a cake tester comes out almost clean from their centres.
- Remove the pudding from the oven and leave it to cool slightly on a wire rack.
- Warm together the cream and Golden Syrup with the remaining sugar and butter in a saucepan set over a medium heat, stirring, until smooth and thickened.
- Turn out the puddings and serve with the sauce poured over.
Tips
Add a couple of tablespoons of dark rum to the sauce for a boozy version.
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