Sticky toffee date pudding
A British date cake that forms its own muscovado sauce as it bakes, served warm with the sauce from the dish.
Active time25 min
Cooking1 h 15 min
Total1 h 45 minResting : 10 min
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Ingredients
- 80 g unsalted butter
- 125 ml whole milk
- 1 large egg
- 200 g soft dried pitted dates
- 500 ml water that forms the sauce
- 5 ml vanilla extract
- 175 g bought self-raising wheat flour
- 300 g soft dark muscovado sugar
Preparation
Preheat a conventional oven to 190 °C. Grease a pudding dish holding 1500 ml with 5 g butter. Gently melt 50 g butter for about 5 minutes and remove from heat. Chop the pitted dates. Mix 100 g muscovado with self-raising flour. Crack the egg and beat it with milk, vanilla and cooled melted butter. Pour into dry ingredients, briefly stir with a spoon and fold in chopped dates. Transfer to the dish.
80 g unsalted butter125 ml whole milk1 large egg200 g soft dried pitted dates5 ml vanilla extract175 g bought self-raising wheat flour300 g soft dark muscovado sugar- oven
- pudding dish
- saucepan
- mixing bowl
- bowl
- whisk
- spoon
Scatter the remaining 200 g muscovado over the batter and dot with the remaining 25 g butter. Bring water to the boil for about 5 minutes and gently pour over the whole surface without stirring. Bake at once for about 55 minutes, checking from 45 minutes: a set, springy top with sauce underneath. Cool for 10 minutes and spoon out cake and sauce together.
500 ml water that forms the sauce- kettle
- pudding dish
- oven
- oven gloves
- serving spoon
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration