Sticky toffee pudding

 Sticky toffee pudding


  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Butter and flour 8 mini pudding tins and sit them on a baking sheet.
  2. Stone and finely chop the dates, then add to a bowl and cover with the boiling water. Leave for about 30 mins until cool and well-soaked before stirring in the vanilla extract.
  3. While the dates are soaking, make the puddings. First, mix the flour and bicarbonate of soda together. Then beat the butter and sugar together in a large bowl for a few mins until slightly creamy.
  4. Next, add the eggs a little at a time, beating well as you go. Then beat in the black treacle.
  5. Using a large metal spoon, gently fold in one-third of the flour and half of the milk, being careful not to overbeat. Repeat until all the flour and milk is used.
  6. Next, stir the soaked dates into the pudding batter, the mix may look a little curdled at this point but don’t worry. Spoon the mixture evenly between the tins and bake for 30-35 mins, until risen and firm.
  7. To make the sauce, add the sugar and butter to a saucepan with half of the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
  8. Next, stir in the black treacle. Turn up the heat slightly and let the mixture bubble away for 2-3 mins until it’s a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Then take the pan off the heat and beat in the rest of the cream.
  9. Finally, remove the puddings from the oven. Leave in the tins for a few mins then, using a small palette knife, loosen them from the sides of the tins before turning them out. Spoon over the warm sauce and serve with custard or a dollop of Cornish clotted cream.



Made the traditional way with sticky dates these individual puds are guaranteed to warm the heart


For the pudding:
225g (8oz) whole Medjool (large) dates
175g (6oz) boiling water
1 tsp vanilla extract
175g (6oz) self-raising flour, plus extra for dusting
1 tsp bicarbonate of soda
2 eggs, beaten
85g (3oz) Rodda's butter, softened, plus extra for greasing
140g (5oz) demerara sugar
2 tbsp black treacle
100ml (3¼floz) milk
For the toffee sauce:
175g (6oz) light muscovado sugar
50g (2oz)Rodda's butter, cut into pieces
250g (9oz)Rodda's Cornish clotted cream
1 tbsp black treacle


Time: 20 mins
Serves: 8
Nutrition: 608 cals, 36g Fat, 22g sat fat