I love my puddings. If you’re feeling a bit down, sad, tired, hungry, cold or even on top of the world already, there is nothing better than a steaming bowl of freshly baked pudding and custard. Usually my pudding of choice would be a fruit crumble whereas my husband’s would definitely be THIS sticky toffee pudding.
Many people will tell you that sticky toffee pudding needs to have dates in it. My husband would tell you that there is nothing worse than ordering a sticky toffee pudding for dessert and finding it full of dates. As I have never ordered a sticky toffee pudding for myself before, it’s an argument I’m not going to take sides on.
I decided to make this one without dates as putting dates in it would just have been cruel. However, as I love fruit in puddings, cakes, scones and anything else you can think of, I suspect that I would also love a sticky toffee pudding with a few dates in.
Of course this recipe is my tribute to this week’s Great British Bake Off. The theme was puddings and I am also itching to try some more inventive fondants now. I regularly make a chocolate fondant and as it is so so good I have never felt the need to make any variations to it, until now. I’m not quite sure what I’ll come up with and when it will get made but at least it has made me want to break out of my traditional chocolate fondant comfort zone!
The recipe for sticky toffee pudding is adapted from All Recipes.
Ingredients for the Sticky Toffee Sponge Pudding
190g plain flour
1.5 tsp baking powder
A pinch of salt
120g soft brown sugar
2 tsp vanilla extract
80g melted butter
Ingredients for the Toffee Sauce
150ml double cream
120g soft brown sugar
How to Make Sticky Toffee Pudding
1. Put the flour, baking powder, salt and sugar into a large mixing bowl. Mix together.
2. In another bowl put the eggs, milk, vanilla and melted butter. Whisk together until the top goes frothy.
3. Pour the wet ingredients into the dry ones and mix together until well combined and there are no dry bits.
4. Grease a baking dish and pour the mixture in. Bake in the oven at 170C for 20-30 minutes. Check after 20 minutes and estimate how much longer it needs. It will depend on how wide and deep your dish is.
5. Make the sticky toffee sauce by putting all the ingredients in a saucepan. Heat up and keep giving a stir. Take off the heat when the sauce is the colour you want. Let it stand for a few minutes before serving.
6. The pudding and sauce are lovely together but you could also serve with a little ice cream.