Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Sticky Toffee Pudding
For the Toffee Sauce
For the Custard
Method
For the Sticky Toffee Pudding
- 1
Prepare the Dates
Chop the pitted dates and place them in a bowl. Pour the boiling water over the chopped dates and let them soak for about 15 minutes until softened.
- 2
Cream Butter and Sugar
In a mixing bowl, cream together 100g of unsalted butter and 150g of brown sugar until light and fluffy.
- 3
Add Eggs and Vanilla
Beat in the 2 large eggs, one at a time, mixing well after each addition. Stir in 1 tsp of vanilla extract.
- 4
Combine Dry Ingredients
In another bowl, sift together 175g of self-raising flour, 1 tsp of baking powder, and a pinch of salt.
- 5
Combine Mixtures
Fold the dry ingredients into the wet mixture until just combined. Then, fold in the soaked dates along with the water. Be careful not to overmix.
- 6
Bake the Pudding
Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes or until a skewer inserted into the center comes out clean.
For the Toffee Sauce
- 7
Prepare the Toffee Sauce
In a saucepan, melt 100g of unsalted butter over medium heat. Stir in 150g of brown sugar and cook until dissolved, then add 200ml of double cream. Bring to a boil and simmer for 5-7 minutes until thickened, then remove from heat.