A traditional British classic; sticky toffee pudding is the perfect accompaniment to a Sunday roast. Moist, sweet, and served with ice cream, there are few people in the world who could turn down this delight!
So I have to admit that before making this, I had never eaten sticky toffee pudding before. The Fiancé was appalled! However, with my Mum coming from Belgium, we didn’t tend to eat a lot of classic British meals or puds – and I have to admit that it always sounded a little too sweet for my tastes.
Now I have to admit that I’ve done a complete 180. Yes, it is undeniably sweet, but this recipe is not overpoweringly so. With dates and plenty of spices for depth of flavour, it’s really hard to say no to a second piece! I would say that this pudding needs to be served with ice cream or cream (dairy free of course!) to break through the sweetness of the caramel sauce, which of course is a great shame!
This recipe should come with a warning; once you’ve tasted the caramel sauce, you will start to find lots of things to eat it with… I’m talking about spooned onto ice cream, or layered between biscuits from the cupboard, or perhaps just spread onto toast (although I still need to try this last one!!)… It’s delicious and so easy that it could even be a recipe in it’s own right!
As the never ending winter continues, I couldn’t think of a dessert I’d rather eat to celebrate the cold weather; the perfect cure to feeling the chill after a bitterly chilly walk.
Serves 6 – 8. Takes 30 minutes plus baking and cooling time.
- For the toffee sauce:
- 115g dairy free butter
- 75g golden caster sugar
- 50g dark muscovado sugar
- 120ml soya cream
- For the pudding:
- 180g stoned medjool dates, roughly chopped
- 1 tsp bicarbonate of soda
- 300ml boiling water
- 50g dairy free butter
- 70g golden caster sugar
- 70g dark muscovado sugar
- 2 eggs, beaten
- 175g plain flour
- 1 tsp baking powder
- Generous pinch of ground cloves
- Generous 1/2 tsp ground cinnamon
- 75g walnuts, roughly chopped
- Pre-heat the oven to 180C. Line a 24cm x 24cm baking dish with greaseproof paper.
- Make the toffee sauce by putting all the ingredients into a pan with a generous pinch of salt. Over a medium heat slowly melt the butter, and then turn the heat up and boil for about 4 minutes, until thickened and able to cover the back of a spoon.
- Pour a thin layer of the sauce into the lined baking dish and set aside whilst you make the rest of the pudding.
- Put the dates and bicarb in a heatproof bowl and cover with the boiling water. Leave to soften whilst you make the rest of the pudding.
- Beat together the butter and sugar until smooth, then beat in the eggs adding a spoonful of the flour if the mix starts to split.
- Stir in the remaining flour, baking powder, spices and a small pinch of salt. Mix thoroughly, then stir in the chopped walnuts.
- Pour the batter on top of the toffee sauce, then bake for 30 minutes until firm to the touch and a deep golden brown.
- Heat the grill to medium, prick the surface evenly with a skewer and then pour over 1/2 the remaining sauce. Put under the grill for roughly 2 minutes until the sauce has caramelised – but be careful not to let it burn!
- Serve warm with vanilla ice cream and the remaining sauce.