STICKY TOFFEE CAKES RECIPES

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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

CHRISTMAS STICKY TOFFEE PUDDING RECIPE | BBC GOOD FOOD



Christmas sticky toffee pudding recipe | BBC Good Food image

Switch up your traditional Christmas pudding with this sticky toffee version. It's a great modern twist on the classic festive dessert

Provided by Anna Glover

Categories     Dessert

Total Time 2 hours 55 minutes

Prep Time 20 minutes

Cook Time 2 hours 35 minutes

Yield 12

Number Of Ingredients 16

250g dates, pitted and finely chopped
100g raisins
200ml golden or spiced rum
150g butter, softened, plus extra for the basin
50g light muscovado sugar
3 large eggs, beaten
375g self-raising flour
½ tsp mixed spice
1 tsp ground cinnamon
50ml milk
vanilla custard or ice cream, to serve
75g light muscovado sugar
2 tbsp treacle
2 tbsp golden syrup
75g butter
150ml double cream

Steps:

  • Put the dates, raisins, rum and 100ml water in a small saucepan and set over a low heat until steaming, about 5 mins (or do this in the microwave). Leave to cool.
  • Meanwhile, make the toffee sauce. Put all the ingredients except the cream in a small pan and bring to a simmer. Cook until the sugar has dissolved and the sauce is glossy, about 5 mins. Pour in the cream and cook for 2 mins more, stirring continuously, then remove from the heat and set aside. The sauce will continue to thicken as it cools.
  • Generously butter a 1.5-litre pudding basin. Beat the butter and sugar until well combined in a large bowl using an electric whisk, or in a stand mixer. Add the eggs one at a time, beating well between each addition. Fold in the flour, spices and the soaked fruit until evenly incorporated, then stir in the milk.
  • Pour a quarter of the toffee sauce into the base of the prepared basin, then spoon in the sponge batter. Place a sheet of baking parchment over a sheet of foil, then make a pleat in the centre. Use this to cover the pudding, parchment-side down, and tie securely under the lip of the basin using kitchen string.
  • Transfer the basin to a steamer. Alternatively, put an upturned plate in the base of a large pan, sit the basin on top, and half-fill the pan with water from the kettle so it goes halfway up the side of the basin. Cover and cook over a low heat for 2 hrs 35 mins, checking the water level every so often and topping up when needed.
  • Check the sponge is ready by inserting a skewer into the middle. If it comes out clean, the sponge is cooked. If any uncooked batter clings to the skewer, continue steaming, then check again after about 20 mins.
  • To serve, warm the remaining toffee sauce over a low heat, invert the sponge onto a serving plate, and pour over the warmed sauce. Serve with custard or ice cream.

Nutrition Facts : Calories 522 calories, FatContent 24 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 35 grams sugar, ProteinContent 6 grams protein, SodiumContent 0.7 milligram of sodium

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