TOFFEE FOR BAKING RECIPES

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

Ingredients

STICKY TOFFEE PUDDING | FRUIT RECIPES | JAMIE OLIVER RECIPES

Sticky Toffee Pudding | Fruit Recipes | Jamie Oliver Recipes image

This sticky toffee pudding recipe with fresh dates is a real treat – you just can't beat it

Total Time 45 minutes

Yield 8

Number Of Ingredients 13

Ingredients

225 g fresh dates stoned
1 teaspoon bicarbonate of soda
85 g unsalted butter softened
170 g caster sugar
2 large free-range eggs
170 g self-raising flour
¼ teaspoon ground mixed spice
¼ teaspoon ground cinnamon
2 tablespoons Ovaltine
2 tablespoons natural yoghurt
115 g unsalted butter
115 g light muscovado sugar
140 ml double cream

Steps:

1. Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.
2. While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.

Nutrition Facts : Calories 570 calories, FatContent 30.7 g fat, SaturatedFatContent 17.9 g saturated fat, ProteinContent 5.4 g protein, CarbohydrateContent 73.3 g carbohydrate, SugarContent 56.6 g sugar, SodiumContent 0.73 g salt, FiberContent 1.8 g fibre

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1. Preheat the oven to 180°C/350°F/gas 4.
2. Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
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