Michelin Sticky Toffee Pudding at Home

Ingredients

• 250 g Dates (pitted, roughly chopped; reserve about 1/3 finely chopped for texture)
• 240 ml Strong Coffee (Americano style) (brewed, no sugar; used to soak dates)
• 1 tsp Vanilla Extract (pure vanilla)
• 100 g Beef Suet (or vegetarian suet) (grated or diced; melts into the batter for lift and flavor)
• 3 large Eggs (room temperature)
• 150 g Self‑Raising Flour (sifted)
• ½ tsp Flaky Sea Salt (adds depth and balances sweetness)
• 150 g Muscovado Sugar (dark, unrefined; gives deep colour and molasses flavour)
• 200 ml Heavy Whipping Cream (for caramel sauce)
• 50 g Unsalted Butter (cut into cubes, added to caramel)
• 1 tbsp Soy Sauce (light soy sauce, adds umami to caramel)
• 100 g Clotted Cream (optional, for serving)

Instructions

1. Chop Dates

   Roughly chop the pitted dates, keeping about one‑third finely chopped for later texture and the rest in medium chunks for the sponge.

   Time: PT5M

2. Prepare Coffee Infusion

   Bring 240 ml of water to a boil, add the strong brewed coffee and 1 tsp vanilla extract, then pour the hot mixture over the chopped dates. Let the dates steep for at least 30 minutes until very soft.

   Time: PT35M

3. Melt Suet in Coffee‑Date Liquid

   After the steep, gently heat the coffee‑date liquid (do not exceed 50 °C) and stir in the grated beef suet until fully melted and smooth.

   Time: PT5M

4. Incorporate Eggs

   Beat the three eggs lightly, then whisk them into the warm suet‑coffee mixture, mixing just until combined.

   Time: PT5M

5. Fold in Flour and Salt

   Sift the self‑raising flour with flaky sea salt. Fold the flour into the batter in three stages, gently turning with a spatula to keep the mixture light.

   Time: PT10M

6. Add Reserved Dates

   Stir the finely chopped reserved dates into the batter just until evenly distributed.

   Time: PT5M

7. Prepare Baking Tray

   Line the baking tray with greaseproof paper, butter the paper edges lightly, then pour the batter into the tray, smoothing the top.

   Time: PT5M

8. Bake the Pudding

   Place the tray in a pre‑heated oven and bake at 170 °C for 55 minutes, or until a skewer inserted comes out clean and the top is golden.

   Time: PT55M

   Temperature: 170°C

9. Make the Soy‑Umami Caramel Sauce

   In a small saucepan, combine the heavy cream, muscovado sugar, and butter. Bring to a gentle boil, then simmer 10‑15 minutes, whisking constantly, until the sauce thickens slightly. Finish with 1 tbsp soy sauce and remove from heat.

   Time: PT15M

10. Soak and Finish

    When the pudding is done, remove from oven, prick the surface lightly with a knife, and immediately pour the warm caramel sauce over the entire surface. Let it sit for 10 minutes to absorb.

    Time: PT10M

11. Serve

    Cut the pudding into squares, serve warm with a dollop of clotted cream and a drizzle of any remaining caramel. Finish with a pinch of flaky sea salt if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g