If you are gonna have dessert make it a proper rib-sticking dessert and this sticky toffee pudding recipe is just that. Rich, sticky, sweet and all sorts of indulgent, just the way desserts should be!
Family Favourite Sticky Toffee Pudding…
Here we go folks, a collector’s item a rare dessert and one that I love. This pudding is not to be confused with a cake. The British have a confusing and wonderful relationship with the word pudding!
Yes we are a complicated nation, get over it!
Whilst we are on the differences between peoples, I understand that Treacle is difficult to find in the US. Don’t worry because you can sub in molasses as a like for like swap.
I cannot claim this recipe in any way shape or form and I can’t really attribute it to anyone either. That is because it was scribbled on a piece of paper stuffed in the back of a cookery book I bought at a second-hand store.
This sticky date pudding is everything it should be, rich, dark, sweet, sticky and completely indulgent!
Where Does This Recipe Come From?
The original recipe for this dessert is attributed to Francis Coulson.
It was developed for the Sharrow Bay Country House Hotel in the Lake District in the UK in the 1970’s. Odd really because I always associate this with school pudding recipes like spotted dick and rice pudding.
This makes it a positive youngster when it comes to favourite British foods.
However, it is likely that this recipe is a derivation on an older sticky date pudding ideas that date back many years. Possibly hundreds because dried dates have been used to enrich British desserts for a very long time.
I genuinely do not hanker after sweet food very often but when I do I want something really sweet none of this messing around. If I want a dessert don’t faff around and give me a ‘health conscious’ dessert.
Give me something loaded with sugar and butter and a bit more sugar but of a different type. Then top it with a sugar-based sauce and some ice cream on top, you know because it is dessert!
My wife cites this as her favourite thing that I cook. Whilst I don’t do it often it is a recipe I have used for years because it always works and it is always amazing!
Ice Cream or Custard?
There is an ongoing debate as to how to serve this rib sticking dessert. Is it ice cream or custard? I firmly fall on the side of ice cream.
Those that say custard are forbidden permission to cook my recipe! Just kidding… or am I?
I personally love the contrast between a hearty warm dessert and sweet cold ice cream, because it is also a freezer product it makes it a very simple way to finish dessert.
Custard or Crème anglaise, on the other hand, takes a bit of work to get right if you are making from scratch. But it is also the traditional way to serve this classic British dessert.
For the Pudding
- 250 g Dates
- 175 ml Boiling water
- 1 Vanilla Pod, Seeds Only
- 100 g Softened Butter
- 150 g Muscavado Sugar
- 2 Eggs, Beaten
- 2 Tbsp Black Treacle
- 100 ml Full Fat Milk
- 175 g Plain Flour
- 2 Tsp Baking Powder
- 1 Tsp Bicarbonate of Soda
For the Toffee Sauce
- 50 g Butter
- 150 g Muscavado Sugar
- 200 ml Double Cream
- 1 Tbsp Black Treacle
- Remove the stones and cut the dates into a 5mm dice.
- Pour the boiling water over the dates, stir in the vanilla seeds and allow to steep for an hour until cool.
- Preheat the oven to 180°C or 350°C.
- When cooled mash the dates with the back of a fork.
- Place the softened butter in a bowl and cream with brown sugar.
- Add the beaten eggs slowly into the sugar and butter mix.
- Mix together the flour, baking powder and bicarbonate of soda in a separate bowl.
- Slowly mix in the milk and flour, bicarb & Baking powder mix until a thick dough is formed, do not over mix, you want to just bring the ingredients together.
- Finally mix in the dates and black treacle.
- Line a baking tray with baking parchment (25cm x 18cm).
- Pour in the mix and bake for 60-75 minutes.
- For the sauce heat the butter, sugar and half of the cream over a medium high heat until a sauce is achieved, stir continuously.
- Stir in the Black treacle and the rest of the cream.
- Serve with vanilla ice cream or custard.
Unless you have a party of 8 cut the pudding into 8 squares and pour over an equal amount of the toffee sauce and freeze in an oven proof dish, simply place in the oven when ready and serve with ice cream.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 829 Total Fat: 28g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 123mg Sodium: 346mg Carbohydrates: 143g Fiber: 3g Sugar: 120g Protein: 7g