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By Hassan

Stick Toffee Pudding with toffee sauce

Name: Stick Toffee Pudding with toffee sauce
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: European, British
Ingredients: • 160 g of dates, pitted (ideally Medjool); • 180 ml of whole milk; • 1 teaspoon of baking soda; • 90 g of butter, soft; • 35 g of caster sugar; • 140 g of light brown sugar; • 180 g of plain flour; • 2 large eggs; • 25 g of molasses; • 0.75 teaspoons of ground ginger; • 0.33 teaspoons of ground nutmeg; • 1.5 teaspoon of baking powder; • 0.5 teaspoon of salt; • 80 g butter, unsalted; • 160 g light brown sugar; • 150 ml of double cream

13 steps

Prep:1hCook:35min

Delicious sticky toffee pudding, simply divine.

Updated at: Fri, 05 Apr 2024 15:57:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories460.3 kcal (23%)

Total Fat22.4 g (32%)

Carbs62.6 g (24%)

Sugars46.1 g (51%)

Protein4.4 g (9%)

Sodium307.6 mg (15%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

160gdates

pitted, ideally Medjool

180mlwhole milk

1 teaspoonbaking soda

90gbutter

soft

35gcaster sugar

140glight brown sugar

180gplain flour

2eggs

large

25gmolasses

¾ teaspoonsground ginger

⅓ teaspoonsground nutmeg

1 ½ teaspoonbaking powder

½ teaspoonsalt

80gbutter

unsalted

160glight brown sugar

150mldouble cream

Instructions

Step 1

For the Sponge - Preheat oven to 175 °C and line 8” square cake tin

Step 2

Coat dates in baking soda and heat with the milk in a saucepan till simmering/reaches a light boil. Leave to cool for 10-20 minutes before placing into a food processor and blending till a smooth paste is formed.

Step 3

Cream the butter till soft. Then combine the sugars and cream/beat for 5 minutes till light and fluffy.

Step 4

Whisk together the flour, salt and baking powder in a separate bowl

Step 5

Add in the eggs one at a time to the butter/sugar mixture until it’s all added. Then add in the flavours (ground ginger, nutmeg and molasses) to the mixture

Step 6

Add the dry ingredients and fold till roughly combined, then add in the date/milk paste. Fold till the mixture is homogenous and pour into the prepared cake tin.

Step 7

Bake for 35-40 minutes till a skewer comes clean from the middle

Step 8

Whilst the cake is cooking, work on the toffee sauce. Place butter into saucepan and melt on a low heat. Remove from hob and leave to cool slightly.

Step 9

Add all remaining ingredients into the saucepan and place on a medium-low heat. Stir gently until they are all combined

Step 10

Turn the heat up slightly and allow the mixture to reach a light simmer/boil/bubble whilst stirring. Keep stirring and leave the mixture till it is no longer grainy and reaches around 50-55 °C, keep it there for 3-5minutes before removing from the heat. Keep stirring for a while till the boiling settles

Step 11

Pour into desired container and cover directly with clingfilm, allow to cool before using the toffee sauce.

Step 12

Once the cake is removed from the oven, generously coat with homemade toffee sauce and then serve warm with additional warm toffee sauce and soft ice cream!

Step 13

If you want to serve hot again later on, reheat by warming the cake and sauce in the microwave for 30-45 seconds (in 10 sec bursts) till hot and then serve