Sticky Toffee Puddings recipe – a perfect one for one of the most delicious desserts! My girlfriend makes me cook these gems over and over again!
Prep Time: 20 mins
Cooking Time: 35 mins
Total Time: 55 mins
55g Dried Figs, finely chopped
150g Ready to eat dried dates, stones removed, finely chopped
1tsp Bicarbonate of Soda
100g Butter, plus extra for greasing
200g Caster Sugar
2 Medium Eggs
325g Self Raising Flour
For the sauce
250ml Double Cream
250g Golden Caster Sugar
Vanilla Ice Cream, to serve (optional)
Preheat the oven to 180 degrees Celsius or 160 degrees Celsius for a fan oven.
Lightly butter and line the base of 8 metal pudding tins with a disc of grease proof paper and arrange on a baking sheet.
Put the figs and dates in a pan with 450 ml of water, bring to the boil and then stir in the bicarbonate of soda.
Then leave to cool for 10 mins before pureeing.
Cream the butter with the sugar. Beat in the eggs and pureed fruit. Fold in the flour.
Divide the mixture between the pudding tins and bake for 25-30 mins until risen and golden brown.
Meanwhile, make the sauce by gently heating the cream, adding the golden cater sugar and stirring until it dissolves.
Bring it gradually to the boil, and when bubbling reduce the heat and simmer for 5 mins.
Cut the butter into cubes and stir into the sauce one at a time until melted and glossy. Leave to cool for 5 mins.
Turn the puddings onto serving plates discarding the lining paper. Serve drizzled with sauce and vanilla ice cream, if liked.