Sticky toffee pudding

Name: Sticky toffee pudding
Cook time: 69 min
Total time: 69 min
Yield: 8
Cuisine: Británica
Ingredients: 175 g Wheat flour; 175 g Butter; 2 u Egg; 1 pinch Salt; 1 teaspoon Baking Powder; 1 teaspoon Bicarbonate Of Soda; 1 teaspoon Vanilla Extract; 1 tablespoon Black Treacle; 300 g Muscovado Sugar; 200 g Pitted Dates; 300 ml Whipping Cream; 500 ml Vanilla ice-cream; 250 ml Water

Pudin de dátiles y toffee

Easy

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 69 min
Servings: 8

Summary

The British classic: a soft, dark sponge made with soaked dates and muscovado sugar, drenched in a hot sauce of butter, muscovado and cream. Served warm with a scoop of vanilla ice cream.

Ingredients

8 servings

Add to Bring!

175 g Wheat flour
175 g Butter (softened: 75 g for the sponge and 100 g for the sauce, plus a little for the tin)
2 u Egg (at room temperature)
1 pinch Salt
1 teaspoon Baking Powder
1 teaspoon Bicarbonate Of Soda
1 teaspoon Vanilla Extract
1 tablespoon Black Treacle (for the sauce) (optional)
300 g Muscovado Sugar (dark: 150 g for the sponge and 150 g for the sauce)
200 g Pitted Dates (Medjool if possible, chopped)
300 ml Whipping Cream (double or whipping cream, for the sauce)
500 ml Vanilla ice-cream (or hot custard, to serve)
250 ml Water (boiling)

Instructions

Heat the oven to 180 °C and grease and line a 20 cm square tin with baking paper. Put the chopped dates in a bowl, pour over the boiling water and add the bicarbonate of soda: it will foam. Leave to soak until very soft, then mash lightly with a fork.
15 min
Cream 75 g of the butter with 150 g of the muscovado until light and fluffy. Beat in the eggs one at a time, mixing well after each, then add the vanilla.
6 min
Mix the flour with the baking powder and salt and fold it in with a spatula. Then add the dates with all their soaking liquid. The batter will be quite runny: that is how it should be. Pour it into the tin.
3 min
Bake until the sponge is dark, springs back when pressed with a finger and a skewer comes out with a few moist crumbs but no raw batter.
32 min
Meanwhile, make the sauce: put the rest of the butter and muscovado, the treacle and half the cream in a pan. Heat over a medium heat, stirring, until the sugar dissolves, then let it bubble until the sauce darkens and thickens slightly. Off the heat, stir in the remaining cream.
8 min
Prick the freshly baked sponge all over with a skewer, pour over a third of the sauce and return it to the oven so it soaks in and bubbles.
5 min
Cut the pudding into squares and serve warm, with more hot sauce poured over and a scoop of vanilla ice cream on the side.

Notes

One of Britain's best-loved pub puddings; it became famous in the 1970s thanks to a hotel in the Lake District, although several places lay claim to the original recipe. The bicarbonate of soda is not just there for lift: it softens the date skins so they melt into the batter, and it darkens the sponge. Don't expect chunks of date; the pudding should be moist and almost gooey. Use dark muscovado if you can find it; ordinary soft brown sugar works, but the treacle and caramel notes are paler. The most common mistake is overbaking: take it out when a skewer comes out with a few damp crumbs attached. In Britain it is served just as often with hot custard or a splash of cold pouring cream. It keeps for 3 days in the fridge with the sauce kept separately, and reheats well in the microwave; the sponge without sauce freezes very well for up to 3 months.