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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

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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!