Ultimate sticky toffee pudding

If you have any leftover dates from Christmas, then you really should make this sticky toffee pudding. It describes itself as the ‘ultimate’ in sticky toffee goodness and I wouldn’t disagree. The cake is dense and sticky and the toffee sauce is smooth and sweet.

This is basically all the things that I shouldn’t be eating – the carb count on this comes in at a whopping 78.7g per portion. I’ve tried a few ‘low sugar’ recipes and they never taste like the real thing, so instead of having a full portion of something chock full of chemical sweetener flavour, I’d rather have a smaller portion of the real thing. So in this case, I had a third of a portion, which was 26.2g of carbs. Much better for a diabetic!

Recipe from Delicious Magazine

Serves 8

  • Cals per portion: 705
  • Carbs per portion: 78.7g
  • 160g whole dates, stoned and roughly chopped
  • 150ml boiling water
  • 1 tsp vanilla extract
  • 90g butter, softened, plus extra for greasing
  • 150g light muscovado sugar
  • 2 large free-range eggs
  • 2 tbsp black treacle
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100ml whole milk (preferably jersey or gold top)

For the toffee sauce7

  • 225g light muscovado sugar
  • Good slug brandy or rum
  • 100g unsalted butter, softened
  • 275ml double cream
  • 1 tbsp black treacle
  1. Put the dates in a mixing bowl with the water. Leave for 30 minutes until cool, then mash with a fork to a rough pulp. Stir through the vanilla and set aside. Butter a 1.2 litre ovenproof dish and set aside. Heat the oven to 170°C/fan150°C/gas 3.
  2. While the dates are soaking, use an electric mixer or wooden spoon to beat the 90g butter and 150g sugar until light and creamy. Add the eggs one at a time, beating well before adding the next. Beat in the black treacle, then mix the flour with the bicarb and gently fold in one third using a metal spoon or balloon whisk. Fold in a third of the milk, then repeat until all the flour and milk are used up. Stir the soaked dates, with their liquid, into the batter – it may curdle, but don’t worry. Spoon into the prepared dish.
  3. Bake for 50 minutes or until the pudding is risen and firm, and a skewer pushed into the middle comes out clean (cover with foil after 40 minutes if the edges are browning too much). If the skewer comes out with what looks like uncooked mixture on it, it might be a piece of date. Taste it – if you can taste uncooked flour it will need longer.
  4. Meanwhile, make the toffee sauce. Put the 225g sugar, brandy, 100g butter and half the cream in a large, heavy-based pan and heat gently. When the sugar has dissolved, turn up the heat, stir in the treacle and bubble, stirring, for 2-3 minutes until the mix is a rich toffee colour. Take the pan off the heat and stir in the rest of the cream. Keep warm.
  5. Leave the pudding to cool for 20 minutes, then skewer it all over and pour over half the sauce. Leave for another 15 minutes, then serve drizzled with the rest of the sauce.