Sticky Toffee Pudding

Sticky Toffee Pudding

from the kitchen of Ellen, with special thanks to Mary Ann


1 1/4 cups seeded, chopped dates
1 1/4 cups water
1 tsp baking soda
60 grams butter, chopped
3/4 cup packed brown sugar
2 large eggs
1 cup self rising flour

1 cup packed brown sugar
300 ml heavy cream
200 grams butter

  • For Cake, grease:
    • round cake pan and line base with parchment.  
  • Combine:
    • dates and water in pan and bring to boil.  Immediately remove from heat.  Stir in soda (it will foam up).  Allow to stand for 5-10 minutes.  
  • Mix:
    • date mixture with butter and sugar in stand mixer until almost smooth.  Add eggs and flour and mix until just combined.  Pour into pan.  
  • Bake:
    • at 350 degrees for 40-50 minutes, covering with foil if over browning.  
  • Let:
    • stand 10 minutes and then turn out of pan onto cooling rack.  
  • For sauce:
    • Combine all ingredients in medium pan and stir over low heat until sugar dissolves and butter is melted.  
Serve with sauce on top.


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