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Sticky toffee pudding on plate with a spoonful removed.
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4.72 from 7 votes

Sticky Toffee Puddings

A modern classic, individual puddings served with a toffee sauce.
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: British
Keyword: sponge pudding
Servings: 6

Equipment

  • 6 metal or silicone pudding moulds,
  • ovenproof baking dish or roasting tin

Ingredients

for the puddings

  • 175 g (6oz) stoned dates
  • ¼ teaspoon bicarbonate of soda
  • 50 g (2oz) pecans
  • 125 g (4oz) butter, softened
  • 125 g (4oz) dark muscovado sugar
  • 2 medium eggs
  • 125 g (4oz) self-raising flour
  • ¼ teaspoon ground ginger

for the sauce:

  • 50 g (2oz) light muscovado sugar
  • 25 g (1oz) dark muscovado sugar
  • 50 g (2oz) butter
  • 2 tablespoon rum or brandy
  • 100 ml (3½ floz) double cream (optional)

Instructions

To make the puddings

  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line the base of 6 pudding moulds.
  • Chop 175g (6oz) dates and place in a heatproof bowl and add ¼ teaspoon bicarbonate of soda. Cover with 150ml (¼pt) boiling water, then set aside. Chop 50g (2oz) pecans and set aside.
  • Beat together 125g (4oz) butter and 125g (4oz) sugar until lightly fluffy, then add 2 eggs one at a time, beating well after each addition.
  • Add 125g (4oz) flour and ¼ teaspoon ground ginger to the mixing bowl and gently fold in with a large metal spoon or spatula.
  • Add the dates plus the soaking liquid to the bowl and stir in along with the chopped pecans. Fold in until the dates and pecans are evenly combined. At this stage the mixture will be quite wet and like a very thick lumpy batter.
  • Divide the mixture equally between the 6 pudding moulds filling them about ¾ full.
  • Stand the pudding moulds in a shallow ovenproof dish or roasting tin. Fill the dish or tin with boiling water to come half way up the pudding moulds. Carefully transfer to the oven and bake in the oven for 40 minutes until the puddings are springy to the touch and a skewer inserted into the centre comes out clean.

To make the sauce

  • Meanwhile, to make the toffee sauce, place 50g (2oz) light and 25g (1oz) muscovado sugar, 50g (2oz) butter, 2 tablespoon rum or brandy in a small saucepan. Heat gently, stirring until combined.
  • Once the sugar as dissolved bring to the boil then remove from the heat and stir in 100ml (3½flo oz) double cream if using.

To serve

  • When the puddings are cooked, carefully remove the pudding moulds from the roasting tin and allow to stand for 10 minutes.
  • Loosen the puddings from the moulds and turn out onto warm serving plates. Spoon the sauce over the puddings and serve.

Notes

Dark muscovado sugar does not cream together as well as caster sugar but do not worry if a few small lumps of sugar remain, as long as they are small.
The pudding can also be baked in a 18cm (7in) square cake tin and will take about 30-35 minutes to cook. Serve cut into  portions.