I had the best sticky toffee pudding I’ve ever tasted at Andrew Edmunds in Soho a while ago. I asked them how they made it and they said it was a very standard sticky toffee pudding recipe. I found that very hard to believe so I looked for some ‘standard’ recipes at the weekend, played around for a bit, took the best bits out of different recipes and I think I’ve come up with a winner.
Ingredients
For the sponge:
180g medjool dates, stoned and roughly chopped
1 tsp bicarbonate of soda
300ml boiling water
50g unsalted butter, softened
80g golden caster sugar
80g dark muscovado sugar
2 eggs, beaten
175g plain flour
1 tsp baking powder
Baking dish approximately 24cm x 24cm
For the sauce:
115g unsalted butter
75g golden caster sugar
40g dark muscovado sugar
140ml double cream
(Serves 6 hungry people)
Method
Pre-heat the oven to 180C.
Make the sauce by putting all the ingredients into a pan with a pinch of salt and heating slowly until the butter has melted, then turn up the heat and bring to the boil.
Boil for about 4 minutes, until the sauce has thickened enough to coat the back of a spoon.
Pour half the sauce into the base of the dish and then put it in the freezer while you make the rest of the pudding.
Put the dates and bicarbonate of soda in a heatproof dish and cover with the boiling water. Leave to soften while you prepare the rest of the pudding.
Beat together the butter and sugar until fluffy, and then beat in the eggs, a little at a time. Stir in the flour, baking powder and a pinch of salt until well combined.
Then add the dates and their soaking water and mix well.
Take the dish out of the freezer and pour the batter on top of the toffee sauce.
Put into the oven for 30 minutes, until firm to the touch, and then take out of the oven.
Poke a few small holes evenly over the surface with a skewer or fork, and then pour over the rest of the sauce.
Serve with vanilla ice cream.
This is the ultimate in comfort food. Its soft, light, gooey, sticky and oh so sweet. Absolutely divine! Its like being wrapped in a warm blanket of soft sweetness. A perfect winter warmer!
Please try it out!
2 Comments
Hey, what size of baking tin did you use? thanks!
The one I used was 24cm x 24cm. I hope that helps!