Sticky toffee pudding is my all time favourite dessert. It is the one dessert I can never say no to.
This recipe is darker than most I have made before, with the use of black treacle. It is deliciously moist and extremely moreish. I absolutely love it!
If it’s too dark for you, I recommend using light muscovado sugar instead of the dark muscovado sugar in the sponge and the sauce.
For the sponge:
- 200g soft dried pitted dates, roughly chopped
- 200ml boiling water
- 1 tsp bicarbonate of soda
- 75g unsalted butter, softened (plus more for greasing)
- 2 tbsp black treacle
- 50g dark muscovado sugar
- 2 large free range eggs
- 150g plain flour
- 2 tsp baking powder
For the sauce:
- 150g unsalted butter, softened
- 300g dark muscovado sugar
- 1 tbsp black treacle
- 200ml double cream
Step 1 – preparation
Preheat your oven to 180ºC (fan oven 160ºC).
Lightly grease the pudding dish.
Soak the dates in the boiling water along with the bicarbonate of soda for 10 minutes.
Step 2 – prepare the sponge
Cream the butter and black treacle until well mixed.
Add the sugar and mix again until smooth.
Beat in an egg and keep beating until completely incorporated, then do the same with the other egg.
Add the flour and baking powder and keep beating until you have a smooth, thick batter.
Using a fork, squish the dates in the liquid, then pour the dates and the liquid into the batter. Beat gently to incorporate in the batter.
Step 3 – bake
Pour the batter into the prepared dish and bake for 30 to 35 minutes, until a toothpick comes out clean.
Step 4 – prepare the sauce
Melt the butter, muscovado sugar and treacle over a low heat. Once the butter is melted, stir gently until the sugar has dissolved.
Stir in the cream and turn up the heat. Once it’s bubbling and hot, take it off the heat.
Step 5 – final steps
Once the sponge is out of the over, prick the sponge all over with a cocktail stick and pour about a quarter of the hot sauce all over until it is covered in a thick sticky glaze.
Cover the remaining sauce to keep it warm.
Step 6 – enjoy
Allow the pudding to cool for 20–30 minutes, then serve with the rest of the sauce.