The Best Sticky Toffee Pudding Recipe Ever

A good old British classic dessert that I often crave is Sticky Toffee Pudding.

The Aussie equivalent Sticky Date Pudding...it's alright...but it does not have that rich dark treacle-y goodness from "oor gud old pudding" { say it with a Scottish accent please! }

So I scoured the interwebs for a recipe that I could make and after a couple of trials, I have come up with a winning recipe.

Award winning.

Best Sticky Toffee Pudding Ever awarded by my mother!!

So without further ado (not adieu!!), here it is...

The Best Sticky Toffee Pudding Ever

A modified version of Ultimate Sticky Toffee Pudding

Ingredients

[ For the pudding ]
240g pitted dates
175ml boiling hot water
1 tsp bicarbonate of soda
1 tsp vanilla extract
75g butter - softened
2tbsp brown sugar
2 eggs
4 tbsp treacle
175g self-raising flour
100ml milk (I used almond milk)

[ For the toffee sauce ]
100g brown sugar
50g butter
300ml thickened cream
2 tbsp treacle
A pinch of salt

1.  Soak the dates in the hot water and add the bicarbonate of soda.

2.  Use butter to grease a cupcake tin of 12.  Preheat the oven to 180 degrees fan forced.

3.  Blend or process the date mixture until it is all blended up.

4.  Cream the butter and sugar together for 2 minutes.  Then add the eggs one at a time and beat well.  Then beat in the treacle.  It might look curdled at this stage but don't worry about it.  It will all come together in the end.

5.  Sift a third of the self-raising flour into the bowl and fold the flour in gently.  Then fold in a third of the milk, then more flour.  Repeat until all flour and milk is used.  Be careful not to overmix!

7.  Gently fold in the processed dates.

8.  Divide the mixture into the 12 cupcake moulds of the tin.  Place in oven and bake for 10 minutes at 180 degrees and then turn the temperature down to 160 degrees and bake for another 5 minutes.  Check with a skewer and there may be some sticky crumbs but the majority of the skewer should be clean.  Otherwise, bake for another 2-3 minutes.

9.  To make the toffee sauce, place the sugars, butter, salt and half the cream in a pot.  Bring to the boil whilst stirring all the time until all the sugars have melted.  Add the treacle and let it bubble away for 2-3 minutes until it is a rich dark toffee colour, stirring occasionally to make sure it doesn't burn.  Take the pot off the heat and stir in the rest of the cream.

10.  Serve pudding warm with a gooey puddle of sauce with a side of cream / custard / ice cream.  Whatever you like!

P.S.  There will be a considerable amount of washing up to do!  Best left for the better half to do, of course, since you did all the hard work!

Originally posted on 23/2/2015 (almost 5 years ago!!!  what the...??!!) but posting it up now so that it looks like I have updated my blog when I haven't.  LOL!!!