Sticky Toffee Pudding from The Lime Kiln

One of my favourite desserts, Sticky Toffee Pudding

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Sticky Toffee Pudding from The Lime Kiln
Sticky Toffee Pudding from The Lime Kiln

Sticky toffee pudding is one of my favourite desserts, especially at this time of year. Warm, hearty and beautiful drizzled with the salted caramel sauce. I prefer to serve it with simple whipped cream and not ice cream, there’s already enough sweetness between the pudding and sauce. The cream brings a nice balance to the dish. If there is any leftovers it can be stored in an airtight container and gently reheated when needed but there are rarely any leftovers!!

Serves 8

For the pudding

  • 75g soft brown sugar to coat the moulds
  • 200g pitted dates
  • ½ tsp vanilla extract
  • 50g butter, softened, plus extra for greasing the moulds
  • 175g soft brown sugar
  • 1½ tsp golden syrup
  • 1½ tsp black treacle
  • 200g self-raising flour
  • 2 free-range eggs
  • 1½ tsp bicarbonate of soda

For the toffee sauce

  • 500ml double cream
  • 175g soft brown sugar
  • 175g butter
  • 1 tbsp golden syrup
  • 1 tbsp black treacle
  • Pinch of salt

Method

  1. Preheat the oven to 190C
  2. Butter eight small pudding basins (dariole moulds) or an 8 inch cake ring. Sprinkle sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray
  3. Place the dates (ensure there are no stones) in 250ml water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat
  4. Stir the vanilla extract into the date mixture
  5. Blend with a hand blender until well mixed
  6. In a large bowl, beat the butter and sugar together until smooth
  7. Stir in the syrup and treacle, then the flour, mixing well
  8. Break the eggs one at a time into the bowl, stirring well after each one.
  9. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend
  10. Pour the mixture into the prepared pudding basins or cake tin filling them two-thirds full.
  11. Place into the oven immediately, and bake for 20 minutes (40 to 50 mins if using the cake tin) until well-risen and springy to the touch
  12. For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup, treacle and salt.
  13. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around then finish with a quenelle of fresh cream (click here for instructions on how to prefect the quenelle).

Enjoy!

Robert, Head Chef @ The Lime Kiln