Description
Jamie Oliver’s Sticky Toffee Pudding is a moist date cake soaked in a warm toffee sauce. The sponge is made with chopped dates that give it a natural sweetness and tender texture, while the toffee sauce is rich, buttery, and deliciously sweet.
Ingredients
For the Pudding
- 225g dried dates, pitted and chopped
- 200ml boiling water
- 1 teaspoon baking soda
- 85g butter, softened
- 140g caster sugar
- 2 large eggs
- 200g self-raising flour
- 1 teaspoon vanilla extract
For the Toffee Sauce
- 200g light brown sugar
- 200ml double cream
- 85g butter
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease a baking dish (about 20cm square) or individual ramekins. Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and let the dates soak for about 10 minutes to soften.
In a separate mixing bowl, cream together the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gently fold in the self-raising flour until just combined.
Mash the soaked dates with a fork until they form a rough paste. Gently fold the date mixture into the batter until evenly incorporated.
Pour the batter into the prepared baking dish or ramekins. Bake in the preheated oven for 25-30 minutes (or 20-25 minutes for ramekins), or until a skewer inserted into the center comes out clean.
While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, combine the brown sugar, double cream, and butter. Stir until the butter is melted and the sugar has dissolved. Let the mixture simmer gently for about 3-4 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
When the pudding is done baking, pour some of the warm toffee sauce over the top to soak into the sponge. Serve the pudding warm with additional toffee sauce on the side and a scoop of vanilla ice cream or whipped cream, if desired.