Sticky Toffee Puddings
Prep time: 1 hr | Serves: 6
Ingredients:
For the Puddings:
200g pitted Medjool dates, finely chopped
250g boiling water
5g bicarbonate of soda
80g unsalted butter, softened
150g dark brown sugar
2 medium eggs (approx. 110g without shells)
5g vanilla extract
180g plain flour
5g baking powder
2g sea salt
For the Toffee Sauce:
200g dark brown sugar
100g unsalted butter
200g double cream
2g sea salt
Method:
Preheat your oven to 180°C (fan 160°C). Butter 6 individual pudding moulds or ramekins and place them on a baking tray.
Place the chopped dates into a bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave to soften for 10 minutes. The mixture will look slightly foamy — that’s perfect.
In a separate bowl, cream together the softened butter and dark brown sugar for 3–4 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the softened date mixture (including the liquid) and mix until combined.
Sift in the plain flour, baking powder and sea salt. Fold gently until just incorporated — do not overmix.
Divide the batter evenly between the prepared moulds, filling each about ¾ full.
Bake for 18–22 minutes until risen and firm to the touch. A skewer inserted into the centre should come out clean.
While the puddings bake, make the toffee sauce. Place the brown sugar, butter and double cream into a saucepan over medium heat. Stir continuously until melted and smooth. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Stir in the sea salt.
Once the puddings are baked, remove from the oven and leave to rest for 5 minutes.
Turn out onto serving plates and generously spoon warm toffee sauce over the top.
Taste and adjust next time if needed — a pinch more salt in the sauce gives a beautiful salted caramel edge.
Storage:
Store the puddings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving and spoon over warm sauce. Suitable for freezing (without sauce) for up to 1 month.
