THE MOUNTAIN COTTAGE KITCHEN
Sticky Toffee Pudding
Servings 8
Ingredients
For the Sponge
- 200 g pitted dates (about 1⅓ cups chopped)
- 200 ml boiling water (¾ cup + 1 tbsp + 1 tsp)
- 100 g unsalted butter softened (7 tbsp)
- 150 g brown sugar (¾ cup)
- 2 large eggs room temperature
- 60 g black treacle (about 3 tbsp)
- 1 tsp vanilla extract or vanilla bean paste
- 225 g all-purpose flour (about 1¾ cups + 1 tbsp)
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 90 ml whole milk (6 tbsp)
For the Toffee Sauce
- 150 g brown sugar (¾ cup)
- 75 g unsalted butter (5 tbsp + 1 tsp)
- 200 ml heavy whipping cream (¾ cup + 1 tbsp + 1 tsp)
- 30 g black treacle (about 1½ tbsp)
- ¼ tsp salt
- 1 tsp vanilla extract or vanilla bean paste
Equipment
- 10×8-inch baking dish
- Medium saucepan
- Kitchen scale optional, but recommended
Method
Make the Sponge
- Finely chop the dates and place in a heatproof bowl. Pour over the boiling water and leave to soak for 20 minutes, until very soft. Allow to cool until lukewarm. Do not drain.
- Preheat the oven to 360°F conventional. Lightly grease a 10×8-inch baking dish with butter.
- In a large mixing bowl, beat the softened butter and brown sugar for approximately 2 minutes, until creamy and pale in color.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs and vanilla. Gradually add to the butter and sugar mixture, a little at a time, along with a spoonful of the flour mixture with each addition, mixing gently until incorporated. Mix in the black treacle.
- Gently fold in the remaining flour mixture, followed by the milk and the cooled dates with all their soaking liquid. Mix until just combined, being careful not to overmix.
- Transfer the batter to the prepared baking dish and spread evenly. Bake for 35–40 minutes, until the sponge is set, lightly springy, and a skewer inserted into the center comes out without wet batter.
Leave the dates finely chopped for a little texture, or blend with their soaking liquid for a smoother sponge.
Make the Toffee Sauce
- While the pudding bakes, combine the brown sugar, butter, heavy whipping cream, black treacle, vanilla, and salt in a medium saucepan.
- Heat over medium-low heat, stirring until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for approximately 5 minutes, stirring occasionally, until smooth, glossy, and slightly thickened. The sauce will thicken further as it cools.
Assemble and Serve
- Once baked, allow the sponge to rest for 2–5 minutes, then prick the surface all over with a skewer. Slowly pour approximately one-third of the warm toffee sauce over the sponge. Leave for 5–10 minutes to absorb.
- Cut into eight portions and serve warm with the remaining toffee sauce and vanilla ice cream, cold pouring cream, or custard.
Notes
Dates: Leave the softened dates finely chopped for a little texture, or purée them with their soaking liquid for a smoother sponge. The finely chopped version was used in the original successful test.
Black treacle: Unsulphured molasses can be substituted, although the flavor will differ slightly. Avoid blackstrap molasses.
Baking dish: Use a 10×8-inch baking dish, at least 2 inches deep. Different pan sizes or materials may affect the baking time.
Storage: Refrigerate leftover pudding and toffee sauce separately in airtight containers for up to 4 days. Reheat gently before serving.
Lower elevations: I developed and tested this recipe at approximately 8,500 feet. For baking closer to sea level, try increasing the baking powder to 1½ tsp, reducing the milk to 75 ml (5 tbsp), and baking at 350°F (175°C). Begin checking for doneness around 35 minutes.
