Self Saucing Sticky Toffee Pudding
This self saucing sticky toffee pudding is perhaps fruitier than average sticky toffee pudding recipes – and all the more flavoursome for it, in my book. I wouldn’t feed this to those folk who hate dried fruit, though, as it is stuffed with sticky dates and juicy sultanas. Which I love.
There’s no need to make a separate sauce with this recipe – just follow the seemingly odd instructions. As if by magic, a thick, sticky sauce will be hidden beneath the baked cake layer. In this way, it’s kind of a cheat’s sticky toffee pudding. It just takes a little time in the oven.
This is certainly a quick and easy sticky toffee pudding to make. It can be whipped in a matter of minutes, then just let the baking magic happen. I love this with vanilla ice cream or custard – either way it must be rich and creamy. Plain cream is good too, as it contrasts well with the syrupy sweetness.
The original sticky toffee pudding recipe apparently came from the Lake District. Thank you, Cumbria. We are eternally grateful. Even if my version is more of a self saucing sticky date pudding. With raisins.
Serves 4-6
Self saucing sticky toffee pudding ingredients
Sponge
- Dark muscovado sugar, 75g
- Self-raising flour, 125g
- Salt, a pinch
- Milk, 90ml
- Egg, 1, beaten
- Butter, 40g, melted
- Vanilla extract, 1 tsp
- Sultanas, 75g
- Dates, 75g, chopped
Sauce
- Dark muscovado sugar, 150g
- Butter or baking margarine, 20g
Equipment
How to make Self Saucing Sticky Toffee Pudding
- Grease a large ovenproof dish with little butter, then mix the sugar, salt and flour together in a large bowl.
- In another bowl (or I use the glass jug I’ve measured the milk in), beat together the milk, beaten egg, melted butter and vanilla extract. Fold this wet mixture into the dry, then add the dried fruits and fold in. Add the mixture to the ovenproof dish.
- For the sauce, put the kettle on, then measure out 400ml boiling water. Add the sugar and butter, then stir until they dissolve fully. Pour this liquid over the top of the pudding, as carefully as you can. Transfer to the oven, and bake at 180 degrees fan for about 30-40 minutes.
- I recommend putting the ovenproof dish into a foil lined baking tray before placing in the oven, as the toffee sauce can bubble over a little, making a sticky mess. Not quite the effect you’re after.
Serve with cream, custard or ice cream.
Related recipes:
- Slow Cooker Christmas Pudding recipe
- Fruit crumble with oaty topping
- Microwave golden syrup sponge
- Mum-in-law’s pavlova recipe
- Easter desserts
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