Sticky toffee pudding
This sticky toffee pudding recipe from Sam Salway of The Jubilee Inn is a classic British pud and an indulgent home comfort
‘This has always been one of my favourite desserts,’ says Sam Salway, executive chef at South Molton’s The Jubilee Inn
www.thejubileeinn.co.uk
Serves 6
- Dates 400g, chopped
- Vanilla extract 3 tsp
- Bicarbonate of soda 2 tsp
- Water 550ml
- Unsalted butter 120g
- Caster sugar 350g
- Eggs 4
- Self raising flour 450g
For the toffee sauce:
- Caster sugar 250g
- Unsalted butter 180g
- Vanilla extract 1 tsp
- Double cream 500ml
- Add the dates, vanilla, bicarbonate and water to a pan and bring to the boil. Once the dates soften, remove from the heat and allow to cool.
- Preheat the oven to 170°C. In a bowl, cream the butter and sugar together until pale.
- Continuing to mix, one by one add the eggs to the sugar mixture.
- Add the flour and cooled date mixture and combine.
- Line mini loaf tins with butter and baking parchment. Fill 2/3 full, cover with foil and bake for 50 minutes.
- For the toffee sauce: in a dry pan over a medium heat, make a golden caramel with the sugar. Add the butter, then the vanilla and stir to combine. Add the double cream and bring back to the boil before removing from the heat.
You will need
- Dates 400g, chopped
- Vanilla extract 3 tsp
- Bicarbonate of soda 2 tsp
- Water 550ml
- Unsalted butter 120g
- Caster sugar 350g
- Eggs 4
- Self raising flour 450g
For the toffee sauce:
- Caster sugar 250g
- Unsalted butter 180g
- Vanilla extract 1 tsp
- Double cream 500ml
Method
- Add the dates, vanilla, bicarbonate and water to a pan and bring to the boil. Once the dates soften, remove from the heat and allow to cool.
- Preheat the oven to 170°C. In a bowl, cream the butter and sugar together until pale.
- Continuing to mix, one by one add the eggs to the sugar mixture.
- Add the flour and cooled date mixture and combine.
- Line mini loaf tins with butter and baking parchment. Fill 2/3 full, cover with foil and bake for 50 minutes.
- For the toffee sauce: in a dry pan over a medium heat, make a golden caramel with the sugar. Add the butter, then the vanilla and stir to combine. Add the double cream and bring back to the boil before removing from the heat.
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