Ingredients
Sponge
- 250 gpitted dates, chopped
- 300 mlboiling water
- 1 tspbicarbonate of soda
- 80 gbutter, softened
- 150 gdark muscovado sugar
- 2eggs
- 200 gself-raising flour
- 1 tspvanilla
- a pinch of salt
Toffee sauce
- 200 gdark muscovado sugar
- 150 gbutter
- 300 mldouble cream
- 1 tbspblack treacle, optional
- a pinch of salt
To serve
- pouring cream, custard or vanilla ice cream
Optional
- 1 tbspbrandy or dark rum in the sauce
Directions
- Chop the dates and pour boiling water over them, then stir in the bicarbonate of soda. It breaks the dates down into a soft purée and it darkens the sponge, and without it the dates stay as chewy lumps.
- Leave it to stand for 20 to 30 minutes until the dates have collapsed and cooled slightly. Mash them roughly with a fork, leaving some texture. Leave a little texture rather than blending it smooth, since some date pieces through the sponge are wanted. Now cream the softened butter with the muscovado sugar until well combined.
- Use dark muscovado rather than light brown or white sugar. Beat in the eggs one at a time. Fold in the flour, salt and vanilla. The batter will be very wet and loose, far looser than a normal cake batter, and that is correct.
- Pour it into a greased and lined tin, about 20 by 25 cm. Bake at 180°C (355°F) for 35 to 40 minutes. It is done when it is firm and springy and a skewer comes out with a few moist crumbs.
- Melt the butter and sugar together over a low heat, stirring, until the sugar has dissolved completely. Add the cream and the treacle and bring it to a simmer. Simmer it for 3 to 5 minutes until it thickens and darkens. Do not boil it hard.
- Add a pinch of salt, which sharpens the whole thing considerably. While the sponge is still hot from the oven, prick it all over with a skewer. Pour about a third of the hot sauce over it and let it soak in. Hot sauce into a hot pricked sponge soaks right through to the base.
- Let it stand for 15 minutes to soak. Cut it into squares and serve each with more hot sauce poured over. Serve it hot, with cold pouring cream or ice cream, which is what the contrast is for.
Technique
- Medjool dates give the best result and any pitted dates work.
- It freezes well, sauce and sponge separately.
- A little black treacle in the sauce deepens the colour and flavour.
Substitutions
- Plain flour with 2 tsp baking powder in place of self-raising.
- Dark brown sugar if muscovado is unavailable.
Variations
- Made as individual puddings in dariole moulds.
- With a splash of rum or brandy in the sauce.
- With chopped pecans through the sponge.
History
Popularised by Francis Coulson at Sharrow Bay Hotel in the Lake District from the 1960s, using a recipe he obtained from Lancashire.
Frequently asked questions
What is Sticky toffee pudding?
Sticky toffee pudding is a dessert from United Kingdom: date sponge drenched in toffee sauce, served hot. Popularised by Francis Coulson at Sharrow Bay Hotel in the Lake District from the 1960s, using a recipe he obtained from Lancashire.
How long does Sticky toffee pudding take to make?
Sticky toffee pudding takes 25 min of preparation and 40 min of cooking. The recipe makes 8 servings. It is rated easy to make.
What can I substitute in Sticky toffee pudding?
Yes, within limits. Plain flour with 2 tsp baking powder in place of self-raising. Dark brown sugar if muscovado is unavailable.
What is the most important thing to get right in Sticky toffee pudding?
Leave it to stand for 20 to 30 minutes until the dates have collapsed and cooled slightly. Mash them roughly with a fork, leaving some texture. Leave a little texture rather than blending it smooth, since some date pieces through the sponge are wanted. Now cream the softened butter with the muscovado sugar until well combined.
