Self Saucing Sticky Toffee Pudding


A sticky toffee pudding has to be one of the best puddings to go with a Sunday lunch. Actually, who am I trying to kid just one of the best puddings at anytime!

I am not sure where I found this recipe, but it is in my hand written recipe book and the pages are well worn. It is the pudding version of a one pot dinner, little effort and maximum satisfaction - spongey sticky toffee cake on top, with ozzy sauce underneath, yum. If you love a sticky toffee pudding but don't really want the fuss of baking a cake then making the separate sauce, this recipe is a must!

I don’t think it is a baking recipe as such, although it does involve a little bit of whisking, but a pudding recipe with a scientific twist! I remember when I first made it, I wasn’t sure that pouring boiling water over the cake mixture was really going to work, but it does, trust it!

Enjoy and you will have seconds!

Cake Mixture

100g dark muscovado sugar

175g self raising flour

125ml full fat milk

1 egg

1tsp vanilla extract

50g melted butter

200g dates, chopped

Sauce

200g muscovado sugar

25g butter

500mil boiling water

You will need a 1 1/2 litre pudding bowl, greased with butter.

Oven 1600/170C (i use a fan)

For the cake mixture:

  • Mix the sugar and flour in a bowl

  • In a separate bowl or jug beat together the milk, egg, vanilla and butter

  • Mix the wet in to the dry and whisk to combine

  • Fold in the dates and spread in to the pudding basin

For the sauce:

This is the weird scientific experiment section which you will think wont work!

  • Sprinkle the sugar over the top of the mixture and then dot the butter in blobs

  • Pour over the boiling water evenly across the mixture

  • Cook for 45 minutes. Sometimes it needs 5-10 min extra, it should be a springy spongey cake mixture with he sauce underneath.

Serve with ice-cream, custard, cream, or all three, as you wish!

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