RECIPE STICKY TOFFEE PUDDING RECIPES

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STICKY TOFFEE PUDDING RECIPE - BBC FOOD



Sticky toffee pudding recipe - BBC Food image

A recipe for sticky toffee pudding is sacred in the kitchen of a discerning cook.

Provided by Simon Hopkinson

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 17

175g/6oz dates, chopped
1 rounded tsp bicarbonate of soda
50g/2oz salted butter
pinch salt
75g/2½oz demerara sugar
75g/2½oz molasses sugar
2 free-range eggs
175g/6oz self-raising flour
1 tsp vanilla extract
butter, for greasing
250ml/9fl oz double cream
80g/3oz butter
80g/3oz molasses sugar
300ml/10fl oz whipping cream
50g/2oz molasses sugar
50g/2oz salted butter
double cream, to serve

Steps:

  • Preheat the oven to 180C/350F/Gas 4.
  • Pour 275ml/10fl oz boiling water into a large mixing bowl and add the dates. Stir and set aside until lukewarm. Meanwhile, measure out all the other ingredients for the sponge. Add them to the dates and water and mix together until well combined.
  • Blend the date mixture in a food processor until nearly smooth, but with a few specks of date still visible. Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 40 minutes, or until just firm to the touch.
  • Preheat the grill to medium.
  • Meanwhile, make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking regularly, until they briefly boil. Pour the topping over the cooked pudding.
  • Place the sticky toffee pudding under a moderate grill until bubbling.
  • To serve, spoon the pudding into individual bowls and pour around the extra sauce.

STICKY TOFFEE PUDDING RECIPES | BBC GOOD FOOD



Sticky toffee pudding recipes | BBC Good Food image

See our most indulgent sticky toffee pudding recipes, perfect for Christmas. Try our vegan option for a new twist or go for one of our easy classics.

Provided by Good Food team

Number Of Ingredients 1

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Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it’s insanely delicious. And it will please you.
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