How To Make The Best Sticky Toffee Pudding

07/02/2014 08:05 | Updated 20 May 2015

If you've got a sweet tooth, then sticky toffee pudding is up there as one of the best things you'll ever eat. Watch the video below to find out how to make your own delicious dessert at home with chef and food blogger Tess Ward.

Prep time: 30 minutes

Cook time: 50 minutes

Ingredients (to serve four):

100g dark brown muscovado sugar

180g self-raising flour

120ml full fat milk

1 large egg

1tsp vanilla extract

50g unsalted butter, melted

200g medjool dates

1tsp ground ginger

1tsp allspice

200g dark brown muscovado sugar

500ml boiling water

STEP 1: Combine the ingredients

Preheat the oven to 180°C and butter a 1½ litre pudding dish. Combine the 100g of dark muscovado sugar with the flour and spices in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring - just with a wooden spoon - to combine. Fold in the dates. Dot the remaining cubes of butter and the muscovado sugar to the bottom of the pudding dish, then add the batter on top.

STEP 2: Cook

Pour over the boiling water and transfer to the oven. Cook for 50-55 minutes. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.

STEP 3: Serve

Serve with vanilla ice cream or custard



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