Sticky Toffee Pudding (with dates)
Sticky toffee pudding (STP) is a rich, dense, gooey dessert originating from the United Kingdom that can now be found across the world. Often found on a pub's menu, or in British or Commonwealth schools meals, this is a classic dessert that became popular in the 1970s.
Source and licence
"Sticky Toffee Pudding (with dates)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sticky_Toffee_Pudding_(with_dates), revision 4587459), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sticky_Toffee_Pudding_(with_dates)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587459
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United Kingdom. Associated with United Kingdom by curated dish list: sticky toffee pudding (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1¾ cups (250 g/8.8 oz) self-raising flour
- ⅞ stick () unsalted butter, room temperature
- 1 cup () caster sugar
- 2 large or 3 medium eggs
- 2½ cups () dates (without stones), finely chopped
- 1¼ cups () water
- 1 teaspoon bicarbonate of soda
- 1 teaspoon vanilla essence
- 1⅔ cups () whipping cream
- ⅔ cup () dark, soft brown sugar
- 3 sticks () unsalted butter
Method
- Preheat oven to 180°C/360°F.
- Cream together the butter, sugar and vanilla. You can do this by beating it in a bowl with a wooden spoon for about 5 minutes, taking care to break up the crystals and smooth the mixture out as much as possible. Or, do it using an electric mixer if you prefer.
- Add the eggs one at a time, beating after you've added each egg.
- Fold in the flour.
- Bring the water to the boil and add the dates. Add the bicarb and immediately take the pan off the heat. Let it cool slightly, then add to the batter.
- Pour the batter into a greased cake tin—make sure you use one with enough room for the cake to rise.
- Bake in the oven for 40 minutes, or until a skewer inserted into the cake comes out clean.
- Remove from the oven and set aside to cool a little while you make the sauce
- Mix the sauce ingredients in a saucepan. Heat gently, stirring often to make sure that the mixture doesn't separate, until it is a smooth sauce—don't allow it to bubble.
- Divide the cake into portions and poke holes all over the top with a skewer or chopstick.
- Pour the sauce over the top of the cake, making sure it gets in the holes. Serve with cream, custard, or ice cream.