This is probably the most thumbed recipe that has been passed around the family ever – the pudding that is expected to be at any large family gathering, be it winter or summer, the pudding that is requested on return from far away lands and the pudding everyone goes for if there dare to be something else on offer too. It is a pudding and not a desert that wraps you up in a comforting hug and whose smell of cooking in the oven can’t help but bring a smile to your face . Pleasingly stodgy yet light sponge with sticky and sweet molasses sauce. It is not one for those watching their waist line as it was be sacrilege to not eat it with a good helping of double cream and extra toffee sauce. It is simply a taste of home – Grandma’s ‘famous’ sticky toffee pudding.
For the pudding:
100g softened butter
300g caster sugar
400g plain flour
2 tsp baking powder
2 beaten eggs
300g stoned dates
1 pint boiling water
2 tsp bicarbonate of soda
2 tsp vanilla essence
For the toffee sauce:
300g soft dark brown sugar
12 tbsp double cream (plus extra for serving)
- Pre-heat the oven to 180C. Beat the butter and sugar together until creamy.
- Add in the flour, baking powder and beaten egg.
- Chop dates finely and pour the boiling water over them in a bowl and then add the bicarbonate of soda and vanilla essence.
- Add both mixtures together and stir well until it forms a batter like mixture.
- Pour into a ceramic dish (shallower would be best) and bake in the oven at 180C for approximately 40 minutes until firm on top.
- Meanwhile, make the toffee sauce by melting the butter in a saucepan over a medium heat.
- Add in the soft dark brown sugar and stir until dissolved.
- Remove from the heat and stir in the cream.
- Serve the sauce of the pudding.