How to Make Incredibly Delicious Sticky Toffee Pudding

We have made some awesome UK classic sweet treats in the past. Tea cakes, scones, Bakewell tart, and shortbread. All of which can be found in the Pastry & Cakes playlist on my channel. The British Isles offer a bunch of super sweet and delicious bakes and there are a few more to discover.

Sticky toffee pudding is another classic which I had never tried making. It is a rich cake made with dates, dark sugar, and black treacle or molasses. After baking the cake is covered in a toffee sauce and left to soak it up. More sauce is poured over it when it is served. It can be eaten hot or at room temperature. The hot version is sometimes served with a ball of ice cream.

It is incredibly rich and sweet but light and moreish at the same time. And it is extremely easy to make.

This recipe makes 8 portions. The moulds that I used were 7.5cm (3in) across and 4cm (1.6in) deep. You can make individual ones or bake the batter into a loaf which can then be sliced.

Watch the video down below for detailed instructions.

Ingredients

For the cake –

120g (4.25oz) chopped dates

120g (4.25oz) boiling water

120g (4.25oz) demerara sugar

50g (1.75oz) soft butter

50g (1.75oz) black treacle or molasses

2 medium eggs (100g; 3.5oz total)

80g (2.8oz) milk

200g (7oz) self-rising flour

3g (0.1oz) baking powder

3g (0.1oz) baking soda

For the sauce –

100g (3.5oz) butter

100g (3.5oz) sugar

40g (1.4oz) black treacle or molasses

6g (0.21oz) vanilla paste or extract

200g (7oz) double (heavy) cream

Method

1. Soak the dates. Pour the boiling water over the dates and leave to soak for 20 minutes.
2. Prepare the moulds. Brush the inside with butter and coat it with flour. Shake out the excess.
3. Make the batter. Combine the sugar, butter, treacle, and eggs. Whisk. Add the dates and the milk. Whisk again. Finally, add the flour, baking power and baking soda. Whisk one more time.
4. Pipe or spoon the batter in the prepared moulds.
5. Bake the puddings at 170C (340F) fan on or 190C (375F) fan off for 25 minutes.
6. Leave to cool down for 15 minutes.
7. Make the sauce. Combine all the ingredients in a small pan and bring the mix up to a boil. From the moment it starts boiling vigorously keep cooking it for 2 minutes.
8. Remove the puddings from the moulds and place them on a tray. Cover the whole surface of each pudding with the sauce and leave to soak in.
9. Serve with the remaining sauce.