top of page
Search

Sticky Toffee Pudding

My dream collab happened... I launched a sticky toffee pudding shake with SHAKE SHACK! From the 1st of Oct 22 -11th Nov you can find my shake in all 20 stores, £1 from every shake goes to Magic Breakfast a charity that provides healthy school breakfasts to children at risk of hunger in disadvantaged areas of the UK.

After a year of plotting and planning it finally happened, to celebrate, here is my recipe for a sticky toffee pudding that can be whipped up in under an hour!


Makes enough for 4


One recipe works in one of these pie dishes, the batter can also be baked into a small dish of your choice or a cake tin with a closed bottom.


Ingredients

Date sponge:

70g pitted dried dates 175ml boiling water 40g unsalted butter, soft 40g dark brown soft sugar & 30g caster sugar 1 tsp bicarbonate of soda 1tsp baking powder 1/2 tsp ground ginger 1 egg 80g plain flour Pinch of Maldon salt


Salted Toffee sauce:

150g caster sugar

75g unsalted butter

300ml double cream

large pinch of Maldon salt

-

Method toffee sauce:

  • In a saucepan melt the sugar until it turns a deep amber colour

  • Whisk in the butter

  • Pour in the cream and bring to a gentle simmer

  • Add in the salt and remove from the heat


Method cake:


  • Preheat the oven to 165 degrees fan

  • Place 2 tbsp of the toffee sauce at the bottom of the baking dish

  • In a medium saucepan, heat the dates with the water until the water has reduced by 1/2 and the dates are soft

  • Remove from the heat and stir in the bicarb

  • Blend this mixture to a pulp

  • Beat the butter and sugars together

  • Add in the egg

  • Stir in the baking powder, ground ginger, flour and salt until a batter forms

  • Stir in the blended date mixture and mix well

  • Pour the mixture into the tin

  • Bake for 25-28 minutes, or until when a skewer is inserted, it comes out clean


Once it has baked, spoon over some toffee sauce

Serve warm with extra hot toffee sauce, cream, custard, ice cream or all three!




Comments


bottom of page