Light toffee sponge made with black treacle and light muscovado sugar, coated in sticky toffee sauce and finished with a dollop of vanilla ice-cream. A classic English recipe and one of my all time favourites, sticky toffee pudding is the ultimate comfort food dessert.
I’ve tried a lot of sticky toffee puddings over the years, basically if it’s on the dessert menu then it has to be ordered. One thing I’ve noticed is that they don’t always have dates in them, and to be completely honest I prefer sticky toffee pudding without dates. Controversial I know! So I have to caveat that this recipe is date-free, but it’s still perfectly sweet and full of flavour.
Ingredients (makes 4 individual sticky toffee puddings)
For the puddings:
50g unsalted butter, soft at room temperature, plus extra for greasing
90g light muscovado sugar
1 large egg
2 tablespoons black treacle
110g self-raising flour
1/2 teaspoon baking powder
For the toffee sauce:
60g light muscovado sugar
1/2 tablespoon black treacle
150ml double cream
Preheat the oven to 180°C Fan. Grease 4 small pudding moulds (contains 145ml each) or 4 holes of a muffin tray with a little butter.
Start with the puddings. Cream the butter and sugar together in a bowl. Add the egg and black treacle and mix through. Add the flour and baking powder and fold together until combined. Pour in the milk and mix again until smooth.
Divide the mixture evenly between the pudding moulds. Bake for 20-25 minutes, until risen and firm.
Whilst the puddings are baking, make your sauce. Put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. This will take approximately 10 minutes. Remove from the heat and cover with a lid to keep warm.
To serve, loosen the puddings from the sides of the tins with a knife before turning them out. Place them top-down on individual serving plates and pour the warm toffee sauce all over. Add a dollop of vanilla ice-cream to finish.