Sticky Toffy Pudding
server with a rich butterscotch sauce
Indulge in the irresistible warmth of sticky date pudding, generously drizzled with decadent butterscotch sauce over whipped cream. Each moist bite melts on your tongue, blending rich, caramelized flavours with a hint of vanilla bean.
Prep Time
15 min
Cook Time
Serves
6
35 min
THE FACTS
Cheap to create
Lasts up to 4 days in the fridge
Make and serve right before serving
TIP
Make twice the butterscotch
INGREDIENTS
PUDDING INGREDIENTS
300g dried dates
1 cup 270g boiling water
1.5 tsp baking soda
90g unsalted butter (room temp)
50g brown sugar
2 eggs (room temp)
1 ¼ cup 190g plain flour
Can use some golden syrup or treacle for additional richness
BUTTERSCOTCH SAUCE
300g Brown sugar
375g thickened cream
½ tsp vanilla extract or 2 vanilla bean pods
100g unsalted butter
This dessert promises pure, comforting delight with every spoonful. Commonly known as sticky toffy pudding in the USA what ever you call it this dessert will please even the fussiest eaters.
1 min
15 min
METHOD
PUDDING METHOD
1. Roughly chop dates then pour boiling water over and ensure all dates are fully submerged under the water.
2. Sprinkle baking soda over the top water and soak for 15 min. Cover with a towel to trap in the heat.
3. Place butter and sugar in a bowl and mix until combined, the butter should be at spreadable consistency and enable to form a paste with the brown sugar.
4. Add both eggs and mix until incorporated, its ok if there are a few lumps.
5. Add flour and baking powder and mix until incorporated, its best using a spatula as the mixture becomes quite dense and you don’t want to lose you batter to the beaters.
6. Pour the soggy dates including the water over the flour mixture and mix, you can either mix well and have an even colour throughout the pudding and if you leave some pockets of unmixed batter you will get a marble look.
7. Preheat oven to 160c fan forced & bake for 30min Poke holes in the top of the pudding
BUTTERSCOTH SAUCE METHOD
1. Place butter, brown sugar, vanilla and cream in a saucepan and bring to the boil, ensure you are mixing well and mixing relatively fast otherwise it will burn.
2. When bubbling vigorously, simmer for 2 min (4 min for a more prominent taste)
3. Pour 1.5 cups or 319g of butterscotch syrup over to cover (ensuring the butterscotch is filling the holes you poked) let sit for at least 10 min to soak into the pudding.
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