Sticky Toffee Pudding - ★Cooking Recipes★

This decadent sticky toffee pudding can be optionally topped with chopped pecans and walnuts as a garnish.
Directions for: Sticky Toffee Pudding

Ingredients

Pudding

1 cup + 2 1/4 Tbsp chopped pitted dates

cup butter, at room temperature

cup + 1 1/2 Tbsp light brown sugar

cup treacle

⅛ cup golden syrup

2 medium eggs (free-range is preferred)

1 cups + 1 1/2 Tbsp self-raising flour

2 tsp baking soda

Sticky Sauce

cup butter

cup light brown sugar

cube treacle

⅛ cup golden syrup

6 Tbsp double cream (40% or higher)

Assembly

Chopped pecans, for garnish (optional)

Chopped walnuts, for garnish (optional)

Directions

Pudding

1. In a medium saucepan, combine dates and 1 cup water; bring mixture to a boil and remove from heat.

2. Using an immersion blender or food processor, blend mixture until smooth.

3. In a separate bowl, using a hand mixer or stand mixer, cream together butter and sugar.

4. Add treacle and golden syrup and mix well.

5. Once combined, add the eggs and mix well until fully incorporated.

6. Stir flour into the date puree until incorporated; mix in baking soda.

7. Transfer the date mixture into the butter mixture and stir well until fully combined.

8. Transfer batter to a greased cake pan and bake for 35 minutes, until a toothpick comes out clean.

Sticky Sauce

1. In a medium saucepan over medium heat melt together, butter, sugar, treacle and golden syrup.

2. Stir well.

3. Once fully incorporated, gradually add cream and stir.

Assembly

1. Add chopped pecans or walnuts, if desired.

2. Pour Sticky Sauce over a slice of pudding and serve.

Tips and Substitutions

Special Equipment: Immersion blender or food processor, hand mixer or stand mixer, 9x9 cake pan

Leftover pudding and Sticky Sauce will keep for up to 1 week if refrigerated.

Source and Credits

Recipe courtesy of Matt Robinson of Princess Victoria

See more: Comfort Food, Dessert, Eggs/Dairy