• Ingredients: 14
  • Serves: 8
  • Prep: 30 mins
  • Bake: 45 mins
  • Level: easy

Classic sticky toffee pudding with unrefined golden caster sugar, dates, tea, butter (unsalted), egg(s) (free range), mixed spice, vanilla extract, self-raising white flour, bicarbonate of soda, unrefined molasses sugar, butter (unsalted), golden syrup, double cream, vanilla extract. To make this classic sticky toffee pudding for 8 persons you will need 30 mins for preparation and 45 mins for baking.

Ingredients

For the sponge

  • 175g Unrefined golden caster sugar
  • 225g Dates
  • 250ml Tea
  • 100g Butter (unsalted)
  • 3 Egg(s) (free range)
  • 1tsp Mixed spice
  • 1tsp Vanilla extract
  • 225g Self-raising white flour
  • ¾tsp Bicarbonate of soda

For the sauce

  • 250g Unrefined molasses sugar
  • 110g Butter (unsalted)
  • 275ml Golden syrup
  • 225ml Double cream
  • ½tsp Vanilla extract

Directions

  1. Step 1Preheat the oven to 180°C (160°C fan, gas mark 4). Butter and flour the sides of a 20x20cm square cake tin and line the base with greaseproof paper.
  2. Step 2Put the chopped dates and tea in a small pan and bring to the boil. Cook for a few minutes to soften the dates, then remove from the heat and set aside.

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  3. Step 3Beat the butter in a large bowl or use an electric food mixer until soft.

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  4. Step 4Add the Golden Caster Sugar and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, then beat in the mixed spice and vanilla extract. Fold in the date mixture.

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  5. Step 5Sift in the flour and bicarbonate of soda and fold in gently until mixed.

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  6. Step 6Pour the mixture into the prepared tin and bake in the oven for 45 mins, or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.
  7. Step 7Remove the cake from the oven and allow to stand in the tin for a few minutes before transferring to a serving plate.
  8. Step 8To make the toffee sauce, melt the butter and add the Molasses Sugar and syrup, stir until all sugar is dissolved then add the double cream and vanilla extract and keep stirring until it is thick.

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  9. Step 9Serve a portion of the pudding with toffee sauce poured over the top and a dollop of cream.