Sticky Toffee Pudding - By Simon Hopkinson Recipe

Name: Sticky Toffee Pudding - By Simon Hopkinson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sponge; 175g/6oz dates, chopped; 1 rounded tsp bicarbonate of soda; 50g/2oz salted butter; pinch salt; 75g/21/2oz demerara sugar; 75g/21/2oz molasses sugar; 2 free-range eggs; 175g/6oz self-raising flour; 1 tsp vanilla extract; butter, for greasing; For the sticky toffee topping; 250ml/9fl oz double cream; 80g/3oz butter; 80g/3oz molasses sugar; For the extra sauce; 300ml/10fl oz whipping cream; 50g/2oz molasses sugar; 50g/2oz salted butter; double cream, to serve

Servings: persons

For the sponge
175g/6oz dates, chopped
1 rounded tsp bicarbonate of soda
50g/2oz salted butter
pinch salt
75g/21/2oz demerara sugar
75g/21/2oz molasses sugar
2 free-range eggs
175g/6oz self-raising flour
1 tsp vanilla extract
butter, for greasing
For the sticky toffee topping
250ml/9fl oz double cream
80g/3oz butter
80g/3oz molasses sugar
For the extra sauce
300ml/10fl oz whipping cream
50g/2oz molasses sugar
50g/2oz salted butter
double cream, to serve

1
1. Preheat the oven to 180C/350F/Gas 4.
2
2. Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined.
3
3. Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch.
4
4. Preheat the grill to medium.
5
5. Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding.
6
6. Place the sticky toffee pudding under a moderate grill until bubbling.
7
7. To serve, spoon the pudding into individual bowls and pour around the extra sauce.

122793

kcal

Calories

8644

Fat

10783

Carbs

764

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: For the sponge, 175g/6oz dates, chopped, 1 rounded tsp bicarbonate of soda, 50g/2oz salted butter, and more.

Yes, Sticky Toffee Pudding - By Simon Hopkinson 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.

Sticky Toffee Pudding - By Simon Hopkinson

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