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Sticky toffee date puddings
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100g unsalted butter, softened, plus extra for greasing
250g pitted dates, chopped
100ml whole milk
150g light brown soft sugar
2 tbsp treacle
2 tsp vanilla extract
180g plain flour
1½ tsp baking powder
vanilla ice cream, to serve
100g light brown soft sugar
100g salted butter
120ml double cream
1 tbsp treacle
1. Preheat the oven to 200˚C, gas mark 6. Grease and line the base of 8 mini pudding or dariole moulds. Put the dates and 100ml water in a pan and bring to the boil. Reduce the heat and simmer for 3-5 minutes until the dates are completely soft.
2. Put the dates with the water in a food processor and whizz until smooth. Add the milk, butter, sugar, treacle, eggs, vanilla and a pinch of salt and whizz again until well combined. Briefly pulse in the flour and baking powder.
3. Evenly divide the mixture between the prepared moulds. Bake for 18-22 minutes or until they have risen and are just set; a skewer should come out clean. If they look like they are beginning to burn, cover with foil. Leave to cool for 10 minutes, before turning out onto plates.
4. While the puddings are cooking, make the sauce. Put the sugar, butter and cream in a saucepan over a medium heat and cook until the sugar has dissolved. Add the treacle and cook for 4-6 minutes, stirring all the time, until the mixture has thickened and darkened. Serve the puddings with the toffee sauce and some ice cream (or double cream) on the side.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.