Cookbook:Sticky Toffee Pudding (with dates)
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Cookbook | Ingredients | Recipes
|Sticky Toffee Pudding (with dates)|
|Time||1 hour 10 minutes|
|Serving Size:||1/12 of recipe (160 g)|
|Servings Per Recipe:||12|
|Amount per serving|
|Calories from fat||461|
|Total Fat||51.2 g|
|Saturated Fat||34.6 g|
|Total Carbohydrates||58.2 g|
|Dietary Fiber||3.2 g|
Sticky Toffee Pudding (STP) is a rich, dense, gooey dessert originating from the United Kingdom that can now be found across the world. Often found on a pub's menu, or in British or Commonwealth schools meals, this is a classic dessert that became popular in the 1970s.
Ingredients[edit | edit source]
For the cake[edit | edit source]
- 1¾ cups (250 g/8.8 oz) self-raising flour
- ⅞ stick (100 g/3.5 oz) unsalted butter, room temperature
- 1 cup (250 g/8.8 oz) caster sugar
- 2 large or 3 medium eggs
- 2½ cups (250 g/8.8 oz) dates (without stones), finely chopped
- 1¼ cups (300 ml/10 US fl oz) water
- 1 teaspoon bicarbonate of soda
- 1 teaspoon vanilla essence
For the toffee sauce[edit | edit source]
- 1⅔ cups (400 ml/14 US fl oz) whipping cream
- ⅔ cup (120 g/4.2 oz) dark, soft brown sugar (e.g. muscovado)
- 1 teaspoon vanilla essence
- 3 sticks (375 g/13.2 oz) unsalted butter
Method[edit | edit source]
- Preheat oven to 180ºC/360ºF.
- Cream together the butter, sugar and vanilla. You can do this by beating it in a bowl with a wooden spoon for about 5 minutes, taking care to break up the crystals and smooth the mixture out as much as possible. Or do it using an electric blender if you prefer.
- Add the eggs, one at a time, beating in after you've added each egg.
- Fold in the flour.
- Now, bring the water to the boil and add the dates. Add the bicarb and immediately take the pan off the heat. Let it cool slightly, then add to the mixture.
Tip: Finely chopping the dates helps make a really gooey cake - but some people prefer to chop the dates roughly, so that they're more obvious in the finished pudding.
- Pour the mixture into a greased cake-tin (make sure you use one with enough room for the cake to rise!).
- Bake in the oven for 40 minutes, until a skewer inserted into the cake comes out clean.
- Remove from the oven and set aside to cool a little while you make the sauce.
- To make the sauce:
- Mix the four ingredients in a saucepan.
- Heat gently, stirring often to make sure that the mixture doesn't separate.
- Once the mixture looks like a smooth sauce and is nice and warm, it's ready. Don't allow it to bubble.
- Divide the cake into portions and poke holes all over the top with a skewer or chopstick.
- Pour the sauce over the top of the cake, making sure it gets in the holes.
Serve with cream, custard, or ice-cream.
References[edit | edit source]
- ↑ Mcld (Wikibooks user) (29 November 2008). "Sticky toffee pudding". Retrieved 19 July 2022.
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