I have eaten A LOT of sticky toffee pudding in my 26 years but this recipe produces the most irresistibly moist and sticky pud I have tried. The best bit about it – you can have as much toffee sauce as you want – nothing worse than being rationed to toffee sauce in a restaurant.
Sticky toffee pudding is a family favourite so my mum decided to make her own a few years ago. It went down an absolute treat and she has been making it for special occasions ever since. So recently I decided to give it a go myself but I thought it would be super cute to make little individual ones in my mini bundt tray. The recipe is originally from BBC Good food but we have slightly adapted it.
Sticky toffee pudding
250g chopped dates
175g boiling water
175g self-raising flour, plus extra for greasing
1 tsp bicarbonate of soda
85g butter, softened, plus extra for greasing
140g demerara sugar
1 tbsp black treacle
1 tbsp golden syrup
175g light muscovado sugar
50g butter, cut into pieces
225ml double cream
1 tbsp black treacle
Preheat the oven to 180 degrees. Place the chopped dates in a bowl then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.
Thoroughly grease your chosen tins. I used a mini bundt tray but this recipe would also be suitable for mini pudding tins (x7 200ml) or a cake tin (???). For the bundt tins, I used butter to grease each bundt and then dusted with flour and emptied out any excess.
While the dates are soaking, make the pudding batter. Mix the flour and bicarbonate of soda together in a bowl. In a separate bowl, beat the butter and sugar together in a large bowl until slightly creamy (the mixture will be grainy from the sugar). Add the beaten eggs a little at a time, beating well between additions. Beat in the black treacle and golden syrup then gently fold in the flour and milk, being careful not to overeat. Stir the soaked dates into the batter. The mix may look a little curdled at this point but its fine! Spoon evenly between the tins and bake for 20-25 mins, until risen and firm.
Whilst they are in the oven, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the cream.
Remove the sticky toffee pudding from the oven. Leave in the tins for a few mins then turn out onto a cooling rack or right onto your plate 🙂 Serve with hot, sticky, toffee sauce and custard.