One of the nations most treasured desserts and Carnation Caramel makes an incredible sauce for this sweet and sticky pudding, the perfect antidote to those grey, cold winter days.
Ingredients
- 90 g soft salted butter, room temp
- 140 g soft brown sugar
- 230 g self raising flour
- 1 tsp baking powder, level
- 2 medium free-range eggs
- 1 tbsp vanilla extract
- 150 g Medjool dates, chopped 1cm pieces
- 50 g plump sultanas
- 275 ml boiling water
- 1 tbsp black treacle
For the Sauce
- 115 g salted butter
- 140 g light brown sugar
- 1 tbsp black treacle
- 275 ml double cream
- squeeze of lemon juice
- 2 tbsp vanilla extract
Instructions
Sauce
- Make the sauce by placing the butter, sugar, treacle, and cream into a saucepan and bringing it to a boil; whisk well until you have a thick butterscotch sauce.
- Remove from the heat and add the lemon juice and vanilla extract.
- Mix the baking powder and flour and sieve well.
Pudding
- Pre-heat the oven to 190c Gas 5
- Mix the baking powder and flour.
- Pour the boiling water over the fruit and add the black treacle; stir well.
- Cream the butter and sugar together.
- Next, add the beaten egg in small amounts along with the vanilla.
- Add 2 tbsp sifted flour to the creamed butter.
- Carefully mix in the rest of the flour, do not overwork, or the sponge will be chewy.
- Gently mix in the chopped dates, sultanas, boiling water and treacle.
- Pour into a well-buttered 30cm square dish.
- Bake for about 40 minutes until well risen and cooked through.
- I pour a little sauce over the sponge and return to the oven for 5 minutes to bubble slightly.
- This is very important, serve with plenty of sauce (chefs never serve enough, it should come halfway up the pudding in the bowl), thick double cream and vanilla ice cream.
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Nutrition Facts
Sticky Toffee Pudding
Amount per Serving
Calories
847
% Daily Value*
Fat
47
g
72
%
Saturated Fat
29
g
181
%
Trans Fat
1
g
Cholesterol
191
mg
64
%
Sodium
370
mg
16
%
Potassium
447
mg
13
%
Carbohydrates
99
g
33
%
Fiber
3
g
13
%
Sugar
67
g
74
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
