Sticky Toffee Pudding Ultimate
A British dessert featuring date-soaked sponge puddings with a rich toffee sauce, crafted for a sticky, indulgent finish.
Pasos
- 1
Soak the dates: stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 minutes until cool and well-soaked, then mash a bit with a fork.
- 2
Make the pudding batter: mix the flour and bicarbonate of soda together; beat the eggs in a separate bowl. In a large bowl, beat the butter and sugar until creamy. Add the eggs gradually, beating well between additions. Beat in the black treacle, then gently fold in one-third of the flour, then half the milk; repeat until all flour and milk are used. Stir the soaked dates into the batter; it will be a soft, thick batter.
- 3
Bake the puddings: spoon the batter evenly between seven mini pudding tins (about 200 ml each) on a baking sheet. Preheat the oven to 180C/160C fan/gas 4 and bake for 20–25 minutes until risen and firm.
- 4
Make the sauce: in a medium saucepan, combine sugar and butter with half the cream. Bring to a boil, stirring until the sugar dissolves. Stir in the black treacle, turn up the heat slightly, and simmer 2–3 minutes until a rich toffee color. Remove from heat and beat in the remaining cream.
- 5
Finish and serve: remove puddings from the oven and leave in the tins a few minutes, then loosen from the sides and turn them out. They can be served immediately with sauce or stored overnight in sauce for a stickier result.
- 6
Reheat to serve: when ready to serve, heat the oven to 180C/160C fan/gas 4. Warm the puddings, still covered, for 15–20 minutes or until the sauce is bubbling.
