Perfect Sticky Toffee Puddings
Ingredients
- 250g Chopped Dates (I try to get the pre-chopped ones for their firmer texture)
- 185ml Boiling Water (add a tea bag for some extra flavour)
- 180g Self Raising Flour
- 2 Eggs
- 90g Butter
- 145g Dark Brown Soft Sugar
- 2.5tbsp Black Treacle
- 1/2tsp Fine Salt
- 1tsp Bicarbonate of Soda
- 1tsp Vanilla Bean Paste
- 50-100ml Milk (just enough to
loosen)
The perfect way to celebrate St George's Day with this epic Self Raising recipe for Sticky Toffee Puddings! In just six steps, you can serve up this Great British classic to round off your next meal. Sweet already, but sweeter still when you top with melted toffee sauce. Finish with a dollop of your favourite dairy product - custard, ice cream or cream - to complete this classic pud!
- Baker: Sophie Carey
- Makes: 8 - 10 individual puddings
- Prep time: 30 minutes
- Bake time: 15 minutes
- Flours used: Matthews Cotswold Organic Self-Raising Flour, or Conventional Self Raising Flour
Method
- Cover the chopped dates with the hot water (or tea) and leave for 20 minutes at least
- Preheat the oven to 180 degrees Celsius and grease 10 individual pudding moulds with butter and flour (or spray release agent which works even better!)
- Using a stand mixer fitted with a paddle attachment, combine all the rest of the ingredients except the milk until smooth. Add in the dates and any liquid left from soaking them and mix again slowly until combined
- Drizzle in a little of the milk at a time while mixing until a loose cake batter texture has been achieved
- Use an ice cream scoop to deposit the pudding mixture into the prepared tins, until 2/3rds full. Bake on a baking tray for 14-16 minutes or until a skewer inserted in the centre comes out clean
- Turn out of the pudding moulds as soon as they’re done baking and serve with toffee sauce as well as your choice of custard, cream, or ice cream!
We hope you enjoy this bake - be sure to tag us on our socials if you try it yourself. Happy St George's Day (2024) from Sophie and the team at Matthews Cotswold Flour!
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