Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Total time: 1 h
Yield: 6
Cuisine: British (English)
Ingredients: 200 g Pitted dates, chopped; 250 ml Boiling water; 1 tsp Bicarbonate of soda; 175 g Self-raising flour; 75 g Butter, softened; 150 g Dark brown muscovado sugar; 2 Eggs; 1 tsp Vanilla extract; 100 g Butter for the sauce; 150 g Dark brown sugar for the sauce; 200 ml Double cream for the sauce; Salt

A dark, moist sponge made with puréed dates, drenched in a hot toffee sauce of butter, cream and dark sugar. Served warm with more sauce and cream or custard — Britain's best-loved pudding.

Источник

Автор рецепта British home baking · 🏺 Традиционное · The British baking tradition — sponges, scones and puddings passed down through home kitchens and tea rooms

English · traditional pudding (disputed origin) — An ownerless dish, so no cook is credited. The cited article states outright that where in Britain sticky toffee pudding originates is disputed, and lists several claims: it was popularised by Francis Coulson at the Sharrow Bay Hotel in the Lake District in the 1970s (with a suggestion the sauce was inspired by a Canadian recipe), while the Udny Arms in Aberdeenshire and the Gait Inn in Yorkshire have also claimed it. It confirms the defining make-up — a moist date sponge with a toffee/butterscotch sauce, often served with custard or ice cream. Quantities and method here are this book's own.

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Приготовление

Put the chopped dates in a bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave for 10 minutes, then mash to a rough purée. Heat the oven to 180°C and butter a baking dish.
💡 The bicarb and hot water break the dates down so they melt into the batter instead of staying as chewy lumps — do not skip the soak.
Beat the softened butter and dark sugar together until creamy, then beat in the eggs one at a time and the vanilla. Fold in the flour, then stir in the date purée with all its liquid — the batter will be very loose.
Pour into the dish and bake for 30–35 minutes, until risen and springy and a skewer comes out clean. It should look dark and feel just set, not dry.
Make the sauce while it bakes: melt the sauce butter, sugar and a pinch of salt together, let it bubble for 2 minutes, then stir in the cream and simmer gently for 3 minutes until glossy and smooth.
When the sponge is out, poke holes all over it with a skewer and pour over about a third of the hot sauce so it soaks in. Serve warm, cut into squares, with the rest of the sauce and cream or custard.
💡 Poking holes and soaking is what makes it 'sticky' — the sauce sinks into the sponge instead of sitting on top. Save the rest to pour over each portion.

💡 Советы

This version is nut-free — the dates are a fruit, not a nut. A popular variation folds chopped walnuts or pecans into the sponge; if you make that, it is no longer nut-free, so this book keeps them out and mentions them only here.
It is halal and vegetarian — no gelatine, no alcohol. Some restaurant toffee sauces add a splash of rum or brandy; this one does not, so it stays alcohol-free.
The sponge and sauce both keep and reheat well. Warm leftover pudding with a spoon of sauce in the microwave for 20 seconds and it is as good as fresh.