Indulgent recipe for Sticky Toffee Pudding – serve warm with ice cream or cream!

250g Fresh Dates, depipped
5ml Bicarbonate of Soda
85g Softened Butter
170g Castor Sugar
2 XL Eggs
170g Self Raising Flour
1/4 tsp Ground Mixed Spice
1/4 tsp Cinnamon
1/2 tsp Salt (my own addition because I like salt in my baking)
30ml Bulgarian Yoghurt

For the Toffee Sauce:
115g Butter
115 Muscovado Sugar (I used 1/2 Treacle Sugar and 1/2 Molasses)
150mls Fresh Cream

How to
Preheat the oven to 180 Celsius

Butter a medium sized ovenproof dish (I used a rectangular one) or 6 to 8 ramekin dishes

Place the dates into a bowl with the bicarb and cover with 200mls boiling water

Leave to stand until soft, then drain and blend into a puree (I used my handheld stick blender for this)

Whisk the eggs and the sugar until thick and pale

Melt the butter and pour it slowly into the thick egg mixture while beating

Sift together the dry ingredients then fold into the egg mixture

(I added the zest from an orange at this stage)

Fold in the yoghurt and the pureed dates

Pour into prepared dish or ramekins and bake for 35 to 40 minutes

While the pudding is baking place the butter, sugar and cream for the sauce into a saucepan

Boil gently over a low heat until the sugar has dissolved and a thick, dark sauce has formed

Remove the pudding from the oven and poke all over with a skewer to make some holes

Pour on the sauce (I made extra and reserved some for serving on the side in a little jug)

Serve with ice cream, clotted cream, thick vanilla custard or creme fraiche (I prefer the creme fraiche)

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