Okay but is this or is this not everyone’s favourite old school pudding? Wow, I remember being so excited if this pudding was on the board at school.
Sticky toffee pudding has been on my list of ‘wanting to bake’ for a while now but a few people told me that cooking the pudding doesn’t have the same effect as steaming so that’s why I’ve held off baking it.
My mum a few weeks ago whilst I was in hospital ordered me a steamer and surprised me with it when I came home which I was seriously excited about (I’m turning into a proper adult now, a steamer exciting me?… madness)! As you can imagine the first thing that came to my mind was baking this sticky toffee pud.
Let’s just say, this went down an absolute treat. The pudding was super soft and moist on the inside and the toffee sauce you could have drank by the gallon (that being said, you’d feel very sick afterwards). If you’d like to get baking this yourself, the recipes below:
Ingredients You Need For Pudding:
- 200g Of Pitted Dates
- 50g Of Unsalted Butter
- 175g Of Dark Brown Sugar
- 200g Of Self-Raising Flour
- 2 Eggs
- 5tbsp Of Demerara Sugar
- 1tbsp Of Vanilla Bean Paste
- 2tbsp Of Golden Syrup
- 2tbsp Of Black Treacle
- 1 1/2tsp Of Bicarbonate Of Soda
Ingredients You Need For Toffee Sauce:
- 500ml Of Double Cream
- 175g Of Unsalted Butter
- 175g Of Demerara Sugar
- 1tbsp Of Golden Syrup
- 1tbsp Of Black Treacle
How To Make Sticky Toffee Pudding:
- Firstly, gather together your equipment & ingredients and grease a pudding basin of your choice with a little butter then sprinkle the demerara sugar all over the basin and tip out any that hasn’t stuck.
- Secondly, place the 200g dates in a pan with 200mls of water and cook for around 3 minutes.
- Once the dates have cooked, transfer the dates (and the boiling water) to either a food processor or a blender and blend the dates with the 1tbsp of vanilla bean paste until a purée is formed. Then set aside.
- In a large bowl, cream together the 50g of softened unsalted butter and 175g of dark brown sugar until smooth.
- Next, add in the 200g of self-raising flour, 2 eggs, 1 1/2tsp bicarbonate of soda, 2tbsp of golden syrup, 2tbsp black treacle and the puréed dates to the butter mixture and mix together until combined.
- Now, pour the mixture into your prepared pudding basin, place the lid to basin on top (TIP: If you have a pudding basin but it doesn’t have a lid, you can make your own lid by using aluminium foil) and place the pudding basin into your sauce pan.
- Pour boiling water until it reaches half way up the sauce pan, place lid onto saucepan and on a low heat, steam your pudding for 2 and a half too 3 hours (TIP: check on your pudding occasionally to make sure the water hasn’t completely evaporated, if this has happened, just top up with more boiling water).
- You’ll know when the pudding is baked as a skewer will come out clean.
- Leave the pudding to cool in basin for a while before turning out onto a plate.
How To Make Toffee Sauce:
- It’s completely optional wether you make your toffee sauce whilst your pudding is steaming or once the pudding has finished steaming. You CAN re-heat the sauce.
- To make your toffee sauce, in a pan set over a low heat, combine the 500ml of double cream, 175g of unsalted butter and 175g of demerara sugar.
- Once the butter and sugar has completely melted, whisk in the 1tbsp of golden syrup and black treacle.
- Continue to whisk for a few minutes until you feel it’s done and take the sauce off the heat. It will thicken as it cools.
That’s your Sticky Toffee Pudding prepared, baked and ready to scoff down.
Oh man, this just hit in all the right places.
Even my Nan, whose an absolute pro at baking said it was the best she’d tried (not to make my head any bigger or anything *wink wink*). So I’m very proud of this creation.
Was sticky toffee a favourite of yours (or still is)? I just feel like I’m baking a lot of sweet treats which are so nostalgic to me at the moment so I’d love to hear what foods do that for you.
Sending you tons of love and hugs as always,