Sticky toffee pudding

1 x 17cm pudding (1 litre bowl)
Preparation time:
20 mins
Cooking time:
40-45 mins

Ingredients checklist


Step 1

Preheat the oven to 160°C (fan). Lightly grease a glass pudding bowl with some butter, dust with flour and tap out any excess. Set to one side

Step 2

Place the chopped dates and boiling water in a saucepan and heat until the dates are soft and all of the water has been absorbed. Set aside to cool

Step 3

Make the batter by creaming the 125g unsalted butter and 175g light brown sugar in a mixing bowl with an electric hand mixer until light and fluffy

Step 4

Add the eggs, making sure to incorporate them fully before finally adding the flour

Step 5

Mix the bicarbonate of soda into the dates and stir thoroughly before mixing into the batter with a spoon/spatula

Step 6

Pour the batter into the pudding bowl and bake for 40-45 minutes until risen, springy in the centre and an inserted toothpick/knife comes out clean. (Check after 30 minutes and cover with tin foil if the top is looking too dark)

Step 7

Allow the pudding to cool slightly while making the butterscotch sauce

Step 8

To make the sauce, put 75g butter, 75g light brown sugar and 75ml of double in a saucepan over a medium heat and bring to a simmer, stirring constantly until the butter has melted and the sugar has dissolved

Step 9

Using a tea towel, place a serving plate on top of the warm pudding and invert it, it should release by itself but you may have to encourage it a little. Drizzle warm sauce over the top and serve

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