Sticky Toffee Pudding

A moist, luscious sponge flavored with dates and served with a rich, rum-spiced toffee sauce.

Baking Vegetarian Dessert Sweet British

Estimated Nutrition

Calories

807

kcal / serving

4842.1 kcal total

Carbs

80.8g

per serving

484.5 g total

Fat

50.9g

per serving

305.2 g total

Protein

6.6g

per serving

39.8 g total

Cook Time

minutes

Serves

puddings

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Bicarbonate Soda

175

Dark Muscovado Sugar

175

Self-Rising Flour

Sifted

tsp

Baking Powder

100

Caster Sugar

CondimentsSauces

tbsp

Ginger Syrup

Dairy

175

Butter

Soft, plus extra for greasing

piece

Egg

Free-range

100

Unsalted Butter

100

Double Cream

Fruits

175

Medjool Date

Stoned and chopped roughly

Liquids

300

Water

Boiling

tbsp

Dark Rum

Method

Cover dates with 300ml boiling water and stir in bicarbonate of soda until dissolved.

Preheat the oven to 180°C and grease six ramekins with butter.

Turn puddings onto plates and drizzle with the toffee sauce.

Heat sauce ingredients together in a pan and whisk in cream once butter melts.

Spoon batter into ramekins and bake on a tray for 15 minutes until firm.

Mix in sifted flour and baking powder followed by the date mixture.

Beat butter and muscovado sugar until pale and fluffy before mixing in eggs.