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.
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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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