Grant's Christmas Sticky Toffee Pudding Recipe
Ingredients
For the sponge
- 175 grams of Self-Raising Flour
- 100 grams unsalted butter
- 75 grams of golden caster sugar
- 75 grams of dark muscovado sugar
- 2 eggs, beaten
- 2 tablespoons (30 grams) golden syrup
- 8 fluid ounces (240 millilitres) water
- 5.5 ounces (100 grams) Medjool dates,
stoned and roughly chopped - 2 teaspoons (10 grams) bicarbonate of
soda - 50g sultanas or raisins
- 1 Orange zest
- 50g Roughly chopped nuts
For the sauce
- 100 grams unsalted butter
- 100 grams golden caster sugar
- 45 grams of golden syrup
- 200 millilitres double cream
- large pinch of sea salt
A great British classic, this Sticky Toffee Pudding recipe is perfect for any time of year, but especially good at Christmas! Huge thanks to Grant Batty for sharing this sweet treat with us, and we hope you enjoy giving it a go as well!
Win When You Share Your Bakes With Us!
We’re asking everyone in our baking community to share your favourite Christmas baking recipes with us, for the chance to win some fantastic prizes. Submit yours before the 17th of December 2024. Find out more and enter your best festive bake here now!
- Baker: Grant Batty
- IG: @grantbatty
- Makes: 8 Servings
- Prep time: 45 minutes
- Bake time: 45 minutes
- Flours used: Matthews Cotswold Self-Raising Flour
Christmas Sticky Toffee Pudding Baking Method:
- First, prepare the sauce. Place the butter, sugar, and golden syrup in a small pan over low heat, then heat until the sugar has completely dissolved. Once it begins to darken slightly, add the cream, and salt, then Increase to medium heat. Simmer for 3 minutes. The toffee sauce will thicken, coating the back of a spoon. Remove from the heat and set aside.
- Next, prepare the sponge pudding. Preheat your oven to 170°C
- In a bowl, beat the butter and sugars together with a whisk or electric mixer until light and fluffy. Add the eggs, and golden syrup, then whisk until combined. Add the flour and fold with a spatula.
- Place the water and dates in a pan and bring to a boil. Reduce to a simmer for 3 minutes until the dates soften, then add the bicarbonate of soda and mix. Be careful, as the mixture will start to foam!
- Add the date mixture to the sponge mix and fold in with a spatula. This will prevent the hot dates from curdling the sponge mix. Once combined, add the remaining date mixture and fold again.
- Place into a baking dish and bake in the oven for 40 minutes or until light and springy to the touch.
- Remove the cooked sponge and let it cool slightly. Slice into 8. Serve by pouring over the sticky toffee sauce and with a spoonful of Cornish clotted cream.
← Older Post Newer Post →
