sticky toffee pudding

Sticky toffee pudding

Sticky toffee pudding

Difficulty: Medium

Time: 1 hr + 15 minutes baking

Serves: 6

Sticky toffee pudding is one of my favourite winter warmer puddings. I always seem to make it when the weather turns a bit colder and the nights start to get dark. Some versions I’ve had a drier and ‘cakier’ than this one, but this bbc good food recipe most definitely lives up to its easy sticky toffee pudding name! Serve it with custard, cream or ice cream.



Ingredients

For the puddings
225g whole Medjool dates
175g boiling water
1 tsp vanilla extract
175g self-raising flour, plus extra for greasing
1 tsp bicarbonate of soda
2 eggs
85g butter, softened, plus extra for greasing
140g demerara sugar
2 tbsp black treacle
100ml milk

For the toffee sauce
175g light muscovado sugar
50g butter, cut into pieces
225ml double cream
1 tbsp black treacle

How to make sticky toffee pudding

Pre heat the oven to 180C / 160C fan.

Prepare the fruit

Get your toddler to help stone the fruits and chop them into small pieces. Pop them in a bowl, then pour the boiling water over them and leave to soak for around 30 minutes until they have softened and the water has cooled. Get on with the next few steps while you’re waiting.

sticky toffee pudding sticky toffee pudding sticky toffee pudding

Prepare the pudding dishes

Get your child to butter 6 dishes (pudding dishes or ramekins work). Coat the butter in flour. Hannah, spooned flour into each dish and shook them around until all the butter was covered. Make sure they’ve covered everything so the puddings don’t stick. Tip any excess out. Put them on a baking tray.

sticky toffee pudding sticky toffee pudding

Make the sticky toffee puddings

Measure the flour into a small bowl. Add the bicarbonate of soda.

Get your child to break the eggs into a separate bowl and give them a whisk.

sticky toffee pudding

Measure the sugar and butter into a large bowl. Beat them together (we used wooden spoons) for a few minutes until the mixture is slightly creamy (although it will still be grainy because of the sugar).

sticky toffee pudding sticky toffee pudding sticky toffee pudding

Add the eggs, a little at a time, mixing all the time.

Spoon the treacle in and mix it well.

Measure the milk into a jug ready to add to the mixture.

sticky toffee pudding sticky toffee pudding

Add a third of the flour to the bowl and fold it in gently using a metal spoon. Continue mixing gently, and add half the milk, then a third more of the flour, the rest of the milk and the last of the flour. Be careful not to over mix.

Add the vanilla to the dates and mash a little with a fork. Add the dates to the bowl(and the water they were soaking in.) Give one last mix. It’ll look a bit curdled and wet but that’s fine.

sticky toffee pudding sticky toffee pudding
Spoon the mixture evenly into each of your prepared dishes.

sticky toffee pudding

 

 

Bake for 20 minutes or so until they have risen and are firm.

 

sticky toffee pudding

 

Make the toffee sauce

While your puddings are cooking, get your toddler to measure the sugar and butter out, then add to a small saucepan. Add half the cream.

Bring to the boil over a medium heat until the sugar has dissolved. Stir in the treacle, turn the heat up and let it bubble away for a few minutes until it is a rich toffee colour. Stir it occasionally so it doesn’t burn.

sticky toffee pudding sticky toffee pudding

Take the pan off the heat and add the rest of the cream.

Serve and enjoy!

Take your sticky toffee pudding out the oven, leave to sit for a few minutes then use a small palette knife to loosen the edges then remove from their tins.

Drizzle over the sauce, and eat immediately. Or you can leave them to sit for a few days covered in sauce to become even tastier and stickier!

If you do this, pour half the sauce in an oven proof dish, pop the puddings on top then pour the rest of the sauce over. Cover with foil. To reheat them simply put them in the oven for 15-20 minutes until the sauce is bubbling.

sticky toffee pudding

sticky toffee pudding

 

Sticky toffee pudding

Sticky toffee pudding is the best dessert for a cold winters day. This recipe deliciously lives up to it's 'sticky toffee' name and will be a hit with all the family.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: British
Keyword: dessert
Servings: 6
Author: cookingwithmykids

Ingredients

  • 225 g whole Medjool dates
  • 175 g boiling water
  • 1 tsp vanilla extract
  • 175 g self-raising flour plus extra for greasing
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 85 g butter softened, plus extra for greasing
  • 140 g demerara sugar
  • 2 tbsp black treacle
  • 100 ml milk

For the toffee sauce

  • 175 g light muscovado sugar
  • 50 g butter cut into pieces
  • 225 ml double cream
  • 1 tbsp black treacle

Instructions

Pre heat the oven to 180C / 160C fan.

    Prepare the fruit

    • Stone the fruits and chop them into small pieces. Pop them in a bowl, then pour the boiling water over them and leave to soak for around 30 minutes until they have softened and the water has cooled. Get on with the next few steps while you’re waiting.

    Prepare the pudding dishes

    • Butter 6 dishes (pudding dishes or ramekins work). Coat the butter in flour. Make sure they’ve covered everything so the puddings don’t stick. Tip any excess out. Put them on a baking tray.

    Make the puddings

    • Measure the flour into a small bowl. Add the bicarbonate of soda.
    • Break the eggs into a separate bowl and give them a whisk.
    • Measure the sugar and butter into a large bowl. Beat them together for a few minutes until the mixture is slightly creamy. Add the eggs, a little at a time, mixing all the time. Spoon the treacle in and mix it well.
    • Measure the milk into a jug ready to add to the mixture.
    • Add a third of the flour to the bowl and fold it in gently using a metal spoon. Continue mixing gently, and add half the milk, then a third more of the flour, the rest of the milk and the last of the flour. Be careful not to over mix.
    • Add the vanilla to the dates and mash a little with a fork. Add the dates to the bowl (and the water they were soaking in.) Give one last mix. It’ll look a bit curdled and wet but that’s fine. Spoon the mixture evenly into each of your prepared dishes.
    • Bake for 20 minutes or so until they have risen and are firm.

    Make the toffee sauce.

    • While your puddings are cooking, measure the sugar and butter out, then add to a small saucepan. Add half the cream.
    • Bring to the boil over a medium heat until the sugar has dissolved. Stir in the treacle, turn the heat up and let it bubble away for a few minutes until it is a rich toffee colour. Stir it occasionally so it doesn’t burn.
    • Take the pan off the heat and add the rest of the cream.
    • Take your puddings out the oven, leave to sit for a few minutes then use a small palette knife to loosen the edges then remove from their tins.
    • Drizzle over the sauce, and eat immediately. Or you can leave them to sit for a few days covered in sauce to become even tastier and stickier!
    • If you do this, pour half the sauce in an oven proof dish, pop the puddings on top then pour the rest of the sauce over. Cover with foil. To reheat them simply put them in the oven for 15-20 minutes until the sauce is bubbling.

    sticky toffee pudding

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