Sticky Toffee (& Carrot) Pudding With Rich Toffee S

Name: Sticky Toffee (& Carrot) Pudding With Rich Toffee Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dates, chopped; 1/4 cup fig, chopped; 1 teaspoon bicarbonate of soda; 1 cup boiling water; 2 tablespoons butter; 1 cup soft brown sugar; 2 eggs, beaten; 1 1/2 cups self raising flour, sieved; 2 small carrots or 1 large carrot, finely grated; 1/2 cup shelled pecan nuts; 3 tablespoons butter; 1 1/4 cups double cream or 1 1/4 cups whipping cream; 1 tablespoon golden syrup; 1 tablespoon treacle; 1 teaspoon vanilla extract; 1/4 cup shelled pecan nuts (optional)

Servings: persons

1/2 cup dates, chopped
1/4 cup fig, chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar
2 eggs, beaten
1 1/2 cups self raising flour, sieved
2 small carrots or 1 large carrot, finely grated
1/2 cup shelled pecan nuts
3 tablespoons butter
1 1/4 cups double cream or 1 1/4 cups whipping cream
1 tablespoon golden syrup
1 tablespoon treacle
1 teaspoon vanilla extract
1/4 cup shelled pecan nuts (optional)

1
For the Pudding.
2
Preheat oven at 180 oC.
3
Place the dates and figs in a bowl with the bicarbonate of soda and cover with boiling water, set aside till needed.
4
Cream the butter and sugar until well blended add the beaten eggs gradually to resemble a smooth mixture.
5
Fold in the flour.
6
Add date, fig and water mixture and blend throughly.
7
Add grated carrot and nuts.
8
Pour into a greased cake tin or latex mould.
9
Bake for 30 to 40 minutes until a skewer comes out clean.
10
Toffee Sauce.
11
Place butter, cream, syrup, treacle and vanilla extact in a saucepan.
12
Melt over medium heat until it comes to the boil, stirring frequently.
13
Add nuts and fruit, if required.
14
Simmer for 5 minutes.
15
Serve Pudding with lashings of sauce and vanilla ice cream.
16
Heat sauce prior to serving if it has cooled down.

1684

kcal

Calories

139

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup dates, chopped, 1/4 cup fig, chopped, 1 teaspoon bicarbonate of soda, 1 cup boiling water, and more.

Yes, Sticky Toffee (& Carrot) Pudding With Rich Toffee Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sticky Toffee (& Carrot) Pudding With Rich Toffee Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions