Britain's best dessert: Sticky Toffee Pudding

Ingredients

• 200 g Dates (pitted and chopped)
• 200 ml Water (for softening dates)
• 0.5 tsp Bicarbonate of Soda (also called baking soda)
• 115 g Unsalted Butter (soft, not melted)
• 150 g Granulated Sugar (fine white sugar)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 large Eggs (room temperature, beaten)
• 150 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder (double‑acting)
• 200 ml Heavy Cream (chilled)
• 1 tbsp Brandy (optional; can substitute whiskey or omit)
• 3 tbsp Icing Sugar (sifted)

Instructions

1. Pit and Chop Dates

   Remove pits from the dates and chop them into small pieces.

   Time: PT5M

2. Simmer Dates

   Add 200 ml water to a deep saucepan, bring to a gentle boil, then add the chopped dates. Stir and return to a boil.

   Time: PT5M

   Temperature: Low boil

3. Add Bicarbonate and Cool

   Add ½ tsp bicarbonate of soda, stir vigorously until it fizzes, then turn off the heat, cover, and let the mixture cool completely (about 10‑15 min).

   Time: PT10M

4. Cream Butter and Sugar

   In a mixing bowl, add the softened butter and granulated sugar. Mix with a spatula until smooth, then whisk with a hand or electric whisk for 1 minute.

   Time: PT5M

5. Add Vanilla

   Add 1 tsp vanilla extract to the butter‑sugar mixture and whisk briefly.

   Time: PT30S

6. Incorporate Eggs

   Add the two beaten eggs and whisk for 2 minutes to incorporate air.

   Time: PT2M

7. Fold in Dry Ingredients

   Sift together 150 g flour and 1 tsp baking powder. Gently fold into the wet mixture with a spatula, breaking any lumps.

   Time: PT2M

8. Add Date Mixture

   Fold the cooled date‑water mixture into the batter gently, preserving the air you’ve incorporated.

   Time: PT2M

9. Rest Batter

   Cover the bowl and let the batter rest for 10 minutes.

   Time: PT10M

10. Preheat Oven

    Preheat the oven to 160 °C (320 °F, gas mark 3).

    Time: PT10M

    Temperature: 160°C

11. Prepare and Fill Tins

    Grease six individual pudding tins with a little butter. Spoon the batter into each tin, filling to about 13 mm (½ in) below the rim. Tap tins gently on the bench to level and release air bubbles.

    Time: PT5M

12. Bake Puddings

    Place the tins on a baking sheet and bake for 45 minutes.

    Time: PT45M

    Temperature: 160°C

13. Check Doneness

    Insert a wooden skewer into the centre of a pudding; if it comes out clean, they are done. If not, bake an additional 5 minutes and re‑test.

    Time: PT5M

14. Cool and Unmold

    Allow the puddings to sit in the tins on a wire rack for 10 minutes, then gently pop them out onto the rack.

    Time: PT10M

15. Make Brandy Sauce

    In a bowl, combine 200 ml heavy cream, 1 tsp vanilla extract, 1 tbsp brandy (or whiskey/omit), and 3 tbsp icing sugar. Whisk until the mixture thickens to a pourable cream.

    Time: PT5M

16. Serve

    Place each pudding on a dessert plate, drizzle generously with brandy sauce, and garnish with fresh raspberries if desired. If made ahead, microwave for 20 seconds to warm before serving.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g