Sticky toffee pudding will be 'indulugent' if you add 1 ingredient that baker loves
No Sunday dinner is complete without a delicious dessert, and a good sticky toffee pudding ticks every box.
A tasty Sunday dinner isn't complete without a decadent dessert to round it off. And if you're on cooking duties this week, there's one thing that you know will always hit the spot - and that's a sticky toffee pudding.
The spongy cake drenched in sweet toffee sauce is the perfect end to any meal, especially when served warm with lashings of ice cream. And despite what you might think, it's not hard to make either. You can easily jazz it up too, by adding just one ingredient loved by a pro baker.
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Jacqui, who runs the food blog Only Crumbs Remain, shared her recipe for the 'ultimate' sticky toffee pudding that's rich and indulgent, yet so easy to make.
It has all the ingredients you'd usually expect, but with the addition of pecans, which add a brilliant crunchy texture and nutty flavour that your dinner guests will love.
The recipe consists of two parts - the sponge and the sauce - and the baker recommends using individual moulds so that nobody ends up fighting over who gets a bigger slice. All in, they cook in around 40 minutes, and serve as the perfect Sunday dessert.
Here's everything you need to make them.
Sticky toffee pudding recipe
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)
Method
Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line the base of six pudding moulds.
Chop the dates and place in a heatproof bowl and add the bicarbonate of soda. Cover with 150ml boiling water, then set aside. Chop the pecans and set aside too.
Beat together the butter and sugar then add the eggs one at a time. Add the flour and ginger and fold in with a 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. Divide the mixture equally between the six 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.
Meanwhile, to make the toffee sauce, place both sugars, butter and rum or brandy in a small pan. Heat gently, stirring until combined.
Once the sugar has dissolved, bring to the boil then remove from the heat and stir in the double cream.
When the puddings are cooked, 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, then spoon the sauce over the puddings and serve.
