Quick Sticky Toffee Pudding
Want a delicious sticky toffee pudding but quickly? Then this recipe fits the bill! You can make it in under 30 minutes, and it bakes in under 40 minutes, so in just over an hour you can be sitting down to this British classic.
Quick Sticky Toffee Pudding Recipe
Serves 4 to 6 people
Recipe Ingredients:
For the pudding
- 170g self-raising flour
- 170g chopped dates (stones removed)
- 250ml hot water
- 1 tsp bicarbonate of soda
- 70g butter (softened)
- 70g caster sugar
- 2 eggs (beaten)
For the toffee sauce
- 250g butter
- 1 tablespoon golden syrup
- 450g soft brown sugar
- 1 vanilla pod
- 330ml double cream
To Serve
- serve as it is or …
- with vanilla custard
- with vanilla ice cream
Recipe Method:
To make the pudding: In a jug mix the chopped dates, bicarbonate of soda and the hot water together. Leave the dates to plump up for ten minutes.
In a large mixing bowl cream (beat) the butter and sugar together until they are light and fluffy. Add the eggs, making sure they are well mixed in. Gradually add and fold in the flour, then add the plumped up date mixture. When all this is thoroughly mixed together pour the mixture into a greased and lined 20cm square cake tin.
Preheat the oven to 180C
Place the cake tin into the oven and bake for 35 to 40 minutes at 180C – or until cooked through, check by pushing in a skewer to see if it comes out clean and hot.
To make the sauce: In a thick bottomed saucepan melt the butter over a medium heat. Add the soft brown sugar, golden syrup, vanilla pod (split down the length with a knife) and cream and stir well. Simmer this sauce for five minutes to thicken.
To serve the Sticky Toffee Pudding: spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce. You can serve it as it is or add a scoop of vanilla ice cream or vanilla custard.