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Jaw-breaking Sticky Toffee Pudding

Jaw-breaking Sticky Toffee Pudding

For hammering out indecision

This Sticky Toffee Pudding is Jaw-breakingly good! Packed with sticky dates and smothered in a velvety sauce it will undoubtedly set your teeth on edge, bounce you into sugar rush central, place you back on earth with a sticky smile on your face and hopefully help you hammer out any indecision.

It’s blowing a gale outside, and I’m stuck with some turbulent, job related decision making. I’ve never been a fan of toxic environments, where people tear each other down rather than supporting each other and building something up. I needed something to smash through my indecision, help me put things into perspective and to break the problems down into bite-size pieces. What better than this glorious British favourite to help cut through the crap.

Eating Conditions

Best eaten in your favourite armchair, in front of a windswept window on a cold autumn afternoon. Feet up, phone off, thinking cap firmly in place!

Jaw-breaking Sticky Toffee Pudding

Jaw-breaking Sticky Toffee Pudding
Prep time
Cook time
Total time
Serves: 8
  • For the pudding
  • 200g fresh pitted dates
  • 90g softened butter
  • 170g dark brown sugar
  • 1 tbsp golden syrup
  • 2 tbsp black treacle
  • ½ tsp vanilla extract
  • 2 large eggs
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • For the sauce
  • 200ml double cream\80g butter
  • 80g dark soft brown sugar
  • 4 tbsp black treacle
  • 2 tbsp golden syrup
  1. Preheat the oven to 200oc and grease 8 x 150ml dariole moulds.
  2. I have also been known to use 2 x large foil take away trays to make loaf style pudding, this is a great option if you want to freeze half!
  3. Place the dates and 300ml water in a pan and bring to the boil
  4. Whisk the butter and sugar until fluffy
  5. Gradually add the syrup, treacle, vanilla extract and the eggs to the mixture
  6. Then add the self-raising flour and mix well until all is combined
  7. Using a blender, puree the date & hot water mix, add the bicarbonate of soda
  8. Quickly add this to the egg and flour mix, stirring to combine
  9. Fill the moulds, bake in the oven for 20-25 mins, if using the foil trays, it will need an extra 7-10 mins - check the top is firm to touch before removing
  10. For the sauce
  11. Place all the ingredients in the pan and bring to the boil
  12. Simmer for 3-4 mins until glossy
  13. Remove the puddings from the moulds/ portion pudding and pour the sauce over the top
  14. Serve with clotted cream, ice cream or eat it just as it comes!
  15. Sugar rush- jaw-breakingly delicious!

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