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Sticky Toffee Pudding Ultimate

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  • Medjool dates - 225g
  • water - 175ml Boiling
  • vanilla extract - 1 tsp
  • self-raising flour - 175g
  • bicarbonate of soda - 1 tsp
  • eggs - 2
  • butter - 85g
  • demerara sugar - 140g
  • black treacle - 2 tbsp
  • milk - 100ml
  • ice cream - 1 scoop
  • muscovado sugar - 175g
  • butter - 50g
  • double cream - 225ml
  • black treacle - 1 tbsp


  • Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over.
  • Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.
  • Stir in the vanilla extract.
  • Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet.
  • Heat oven to 180C/fan 160C/gas 4.
  • While the dates are soaking, make the puddings.
  • Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl.
  • Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar).
  • Add the eggs a little at a time, beating well between additions.
  • Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat.
  • Repeat until all the flour and milk is used.
  • Stir the soaked dates into the pudding batter.
  • The mix may look a little curdled at this point and will be like a soft, thick batter.
  • Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
  • Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream.
  • Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
  • Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn.
  • Take the pan off the heat and beat in the rest of the cream.
  • Remove the puddings from the oven.
  • Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
  • You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce.
  • To do this, pour about half the sauce into one or two ovenproof serving dishes.
  • Sit the upturned puddings on the sauce, then pour the rest of the sauce over them.
  • Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).
  • When ready to serve, heat oven to 180C/fan 160C/gas 4.
  • Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling.
  • Serve them on their own, or with cream or custard.

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