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This indulgent, warming dessert has been taking the world by storm since it was first introduced at the Sharrow Bay Hotel in the beautiful Lake District back in the 1970’s. Pretty well every top British chef has their own version of Sticky Toffee Pudding. You’ll love the combination of flavors and textures. Most versions of this recipe use Medjool dates which gives the dish great depth of flavor. This version also uses walnuts, although you can substitute pecans for the walnuts or miss out the nuts altogether if you prefer. What makes the dish such a wonderful comfort food is the richness of the dates and the warm, runny toffee sauce poured into the pudding and all over the top.
If you cannot get hold of black treacle, add dark muscovado sugar to your instead of light sugar for the sticky toffee sauce.
- Medjool dates 170 g
- Boiling water 150 ml
- Bicarbonate of soda 1 tsp
- Self-raising flour 175 g
- Butter 75g
- Light muscovado sugar 100 g
- Eggs (beaten) 2
- Milk 100 ml
- Walnuts or pecans (chopped) 75 g
- Mixed spices ½ tsp
- Butter 50 g
- Light muscovado sugar 175 g
- Double cream 225 ml
- Black treacle 1 tbsp
- Heat the oven to 180⁰c/gas mark 4/350⁰F.
- Rub the inside of a deep pie dish generously with butter.
- Chop the dates and remove the stones. Put them in a heat-proof dish with the bicarbonate of soda and pour over the boiling water. Allow to cool for 10 minutes and then mash the dates lightly with a fork.
- Whisk together the butter and sugar until light and fluffy. Gradually add the lightly beaten eggs, and then add the flour and the milk. Once this is blended together gently stir in the dates in their water, the chopped nuts, and the spice. Stir gently until the dates and nuts are evenly spread.
- Pour into the buttered pie-dish and place in the pre-heated oven for 30-35 minutes until risen and golden.
- While the pudding is cooking you need to make the sticky toffee sauce. Melt the sugar and butter in a heavy-bottomed pan. When the sugar has dissolved add half the cream and the treacle. Bring to the boil and boil gently for 3 minutes. Allow to cool and then whisk in the rest of the cream.
- Remove the cooked pudding from the oven and make 6 little bore-holes in the pudding with a wide skewer or spoon handle. Pour ¾ the toffee sauce into the holes and over the pudding.
- Serve the pudding warm with the remainder of the sticky toffee sauce pored over. This is delicious served with good quality vanilla ice-cream on the side.
- As an alternative to making one big pudding, you can make individual puddings in 6 ramekins. If making individual puddings reduce the cooking time by about 10 minutes.
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