Craving Sticky Toffee Pudding? Make THIS!

Ingredients

• 250 g Dates (pitted and roughly chopped; any variety works)
• 175 ml Water (for boiling and tea infusion)
• 1 Tea Bag (black tea bag for subtle flavor)
• 1 tsp Bicarbonate of Soda (helps break down the dates)
• 100 g Unsalted Butter (softened, for batter)
• 150 g Muscovado Sugar (dark, unrefined sugar for batter)
• 2 Eggs (large, room temperature)
• 50 g Golden Syrup (adds moisture and caramel flavor)
• 100 ml Milk (whole milk preferred)
• 175 g Plain Flour (sifted before folding in)
• 2 tsp Baking Powder (leavening agent)
• 170 g Muscovado Sugar (for toffee sauce)
• 200 ml Heavy Cream (double or heavy cream, 35% fat)
• 60 g Unsalted Butter (for toffee sauce)

Instructions

1. Prepare Dates

   Remove pits from the dates and roughly chop them into smaller pieces.

   Time: PT5M

2. Infuse Tea

   Bring 175 ml of water to a boil in a saucepan, add one tea bag, and let steep for 1–2 minutes.

   Time: PT3M

   Temperature: 100°C

3. Cook Dates with Bicarbonate

   Add the chopped dates and 1 tsp bicarbonate of soda to the tea-infused water. Simmer for 4–5 minutes until the mixture thickens and the foam subsides.

   Time: PT5M

   Temperature: 100°C

4. Cool Date Puree

   Transfer the hot date mixture to a shallow tray to cool slightly.

   Time: PT5M

5. Cream Butter and Sugar

   In the bowl of a stand mixer, beat 100 g softened unsalted butter with 150 g muscovado sugar until light and fluffy.

   Time: PT3M

6. Mix Eggs, Syrup, and Milk

   In a separate bowl, whisk together 2 eggs, 50 g golden syrup, and 100 ml milk until well combined.

   Time: PT2M

7. Combine Wet Mixtures

   With the mixer running on low, gradually pour the egg mixture into the butter‑sugar mixture until fully incorporated.

   Time: PT2M

8. Add Date Puree

   Fold the cooled date mixture into the batter until evenly distributed.

   Time: PT2M

9. Incorporate Dry Ingredients

   Sift 175 g plain flour with 2 tsp baking powder and gently fold into the batter.

   Time: PT2M

10. Prepare Baking Dish

    Grease the baking dish, line with parchment paper, pour in the batter and smooth the top with a palette knife.

    Time: PT3M

11. Bake Pudding

    Place the dish in a pre‑heated oven at 70°C fan and bake for 45–50 minutes, or until a skewer inserted comes out clean.

    Time: PT45M

    Temperature: 70°C fan

12. Make Toffee Sauce

    While the pudding bakes, combine 170 g muscovado sugar, 200 ml heavy cream, and 60 g unsalted butter in a saucepan over low heat. Stir until the butter melts and the sauce is smooth.

    Time: PT5M

13. Serve

    Cut the warm pudding into portions, drizzle generously with the hot toffee sauce, and serve with cream, custard, or ice‑cream.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g