Sticky Toffee Pudding

From GoonsWithSpoons
Jump to navigation Jump to search

It was really nice, nothing too filling so I could get away with one of the stodgiest puddings known to man, Sticky Toffee Pudding! It's quite easy to make, but OMG so unhealthy don't blame me if you become a fat bastard and drop dead the next day if you eat this.


  • Butter
  • Dates
  • Caster Sugar
  • 4 eggs
  • Vanilla Essence
  • Self Raising Flour
  • Baking Powder
  • 1 pint of water
  • Bowl, knife, scales, blah blah



Chop up the dates, make sure you take all the stones out the middle (this bit is important!!)


Add them to the pint of water in a pan on the stove, turn on the heat (obviously) and bring to the boil, let them simmer very very gently as you don't want a lot of the water to boil off. The idea is to soften up the dates


While that is doing its thing, add 120grams of butter and 320g of caster sugar to a bowl (told you this was unhealthy and I haven't even started yet!)


Cream together the butter and sugar until nicely blended


Add 4 eggs (always crack the eggs into a bowl before adding incase you get shells in your eggs) and 320g of self raising flour (sifted)


Mix this well with a hand mixer or something like that, it'll be very thick and sticky.


Resist the temptation to eat some of this mixture, unlike me


Go back to your dates, they should be nice and soft now so take them off the heat


Here's the fun bit, add two teaspoons of baking powder to the hot water and watch it foam up like mad as you stir it in


Pour all of this into the bowl of yummy pudding mix


Hand mix this all together well so it's evenly mixed up


Pour into a baking pan (I used a springform pan for this, easy to get the thing out after cooking)


Cook at 190C for 25-30 mins, if you stick it with a skewer it should come out sticky but not wet.


Now that the pudding is done, we want some Toffee Sauce!! For this you need

- One completed pudding (in the background) - Demerera Sugar - Thick heavy cream - Butter

Like all cooking, this sauce is all about ratios. 2 parts cream, 1 sugar, 1 butter. In this I used 300ml of cream, 150g butter, 150g sugar.


Add the sugar and butter to a pan


Heat and melt it thoroughly, don't let it stick so keep stiring it all the time


Add the cream and bring to the boil and let it simmer for a while, again keep stiring so it doesn't stick.


Pour over slices of pudding, add a teaspoon of thick cream on the top, serve immediately


drop dead at the age of 35 of heart disease and obesity